Calabrese salami foccacia

Thin Sliced Salametti – Calabrese

This focaccia sandwich with Calabrese salami and fior di latte cheese is rich in flavor, with its lemon mayonnaise and honey arugula.

Portions

2 sandwiches

Preparation

15 minutes

Cooking

4-6 minutes

INGREDIENTS

1 or 2 focaccia breads (depending on size)
1 egg yolk
5 mL (1 tbsp + 1/2 tsp) fresh lemon juice, divided
5 mL (1 tsp.) Dijon mustard
255 mL (1 cup + 1 tsp.) olive oil (or grape seed oil, to taste), divided
Zest of 1 lemon
500 mL (2 cups) arugula
5 mL (1 tsp.) honey
12 slices Fantino & Mondello Calabrese salami
1 scoop (250g) Fior di latte cheese, cut into ¼-inch slices
Salt and freshly ground pepper

PREPARATION

Preheat oven to 190°C (375°F).
In a bowl, combine egg yolk, 15 mL (1 tbsp.) lemon juice and mustard. Add salt and pepper to taste. Add about the first third of the oil slowly, drop by drop, whisking continuously. When mayonnaise begins to set, add remaining oil in a stream, still whisking. Reserve 5 mL (1 tsp.) of oil for step 4. Add lemon zest to mayonnaise, mix, and set aside in the refrigerator*.
Place focaccia on a baking sheet and reheat in the oven for 4 to 6 minutes, or until hot and crisp. Set aside.
Meanwhile, in a bowl, toss arugula with 2.5 mL (1/2 tsp.) lemon juice, 5 mL (1 tsp.) olive oil and honey. Season with salt and pepper and mix well. Set aside.
Using a bread knife, cut focaccia in half horizontally. Brush the inside of the bread slices with a few spoonful of lemon mayonnaise. Add the slices of Fantino & Mondello Calabrese salami, the slices of cheese and the honey arugula. Close the focaccia and serve immediately.

TIPS

Alternatively of making your own mayonnaise, you can use 60 mL (¼ cup) of store-bought mayonnaise (olive oil mayonnaise, preferably), to which you add 5 mL (1 tsp.) of lemon juice, as well as the zest of ½ lemon.

Thin Sliced Salametti – Calabrese

Lunches

Calabrese salami foccacia

Thin Sliced Salametti – Calabrese

TIPS

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