Tomato Tomatoe

Italian sandwich

What can be better than an Italian sandwich? Fresh bread, cured meats, good olive oil and balsamic make for the perfect lunch! You can really use any cured meats you like but this one here is my favourite. I have a deep love for mortadella and I always need to include it in my Italian sandwich. I remember being a young child and going fishing with my grandpa and grandma. My grandma would always pack sandwiches and they were always filled with fresh and thinly sliced mortadella. The mortadella absolutely needs to be thin! Please don’t buy the pre-packaged mortadella, have the deli counter slice it fresh and thin. It will make all the difference, trust me!

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italian sandwich

Ingredients

• 4 slices sourdough bread
• 8 very thin slices of mortadella (don’t buy the prepacked one, get your local deli to slice it fresh)
• 8 very thin slices of prosciutto di Parma
• 2 handfuls arugala
• 1 tsp fresh lemon juice
• 1 ½ tbsp olive oil
• Drizzle of aged balsamic for each sandwich
• Fior de latte
• 2 tbsp Calabrian chili
• 1 tbsp mayo
• ¼ freshly grated Parmesan

Directions

1. In a small bowl, add the mayo and Calabrian chili’s. Mix to combine. To a medium bowl add a few handfuls of arugala. Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss to combine.
2. Assemble your sandwiches with the cured meats, fior de latte (drizzle with olive oil and maldon slat), arugula and top with a drizzle of good balsamic vinegar.