This is not your average salami sandwich recipe. I've taken my childhood tastes for zippy mustard and crunchy chips, and elevated them into this Italian sandwich recipe that's just about as elegant as a sandwich can get.
8 slicesartisan salami such as finocchiona or genoaper sandwich
Frico
2tbsb grated parmigiano reggiano
Instructions
Parmesan Crisps
Preheat oven to 400 degres
Line a baking sheet with parchment paper
Grate parmigiano reggiano on the small side of a box grater. I found that it worked better if the cheese was perpendicular to the counter, giving you longer shreds. This gave the frico a lacier texture.
Heap two tablespoons of grated cheese for each crisp into well-spaced piles on the parchment.Bake for 3-5 minutes until cheese is bubbling and beginning to crisp.
Remove from oven and allow to cool completely.
Assemble the Salami Sandwich
Place 1-2 layers of salami slices on the bread. Top with 2 frico chips, then add mostarda before placing the other slice of bread on top.
When making the salami sandwich, don't over pile the ingredients. You just want one layer of each, so all the ingredients have their chance to shine.
Notes
You really have to use the good Parmigiano Reggiano to make the parmesan crisps. The stuff in the round container in the grocery aisle will not do. It just won't melt down into these lacy wafers. Maybe because there might actually be sawdust in it. Not good. And even the better, pre-grated stuff doesn't work because anti-caking agents have been added that keep it from melting together properly. It's worth the investment for the flavor, and you can save the rinds to use in soups and sauces later.
You'll also need to use the small side of a box grater to grate the cheese. If you use a microplane, the cheese is too thin and delicate and won't hold the shape of the wafers.
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