Description

Craving a hearty, Italian-inspired sandwich that’s bursting with bold flavors? This Marinated Salumi Sandwich is your perfect choice! Featuring a vibrant almond-basil pesto, spicy coppa, fennel-flavored finocchiona, creamy fresh mozzarella, and a fresh arugula-fennel salad, all nestled in crusty ciabatta, this sandwich is a deli dream.

Ingredients

Here’s what you need to make the Marinated Salumi Sandwich. Each ingredient adds to the rich, herbaceous, and zesty magic.

Pesto

Whole Raw Almonds (½ cup): Provide nutty, crunchy depth.
Garlic (1 small clove): Adds bold, savory flavor.
Fresh Basil Leaves (1½ cups): Infuse vibrant, herbaceous freshness.
Lemon Zest (1 tsp): Brings bright, citrusy notes.
Parmigiano-Reggiano Cheese (½ cup, freshly grated): Adds rich, umami flavor.
Extra-Virgin Olive Oil (½ cup): Creates a smooth, rich pesto.
Kosher Salt (½ tsp): Balances flavors.

Sandwich

Ciabatta Bread (1 large loaf, halved horizontally): Offers a crusty, chewy base.
Hot Coppa (¼ lb, thinly sliced): Provides spicy, cured meat flavor.
Finocchiona (¼ lb, thinly sliced, fennel-flavored salami): Adds mild, aromatic savoriness.
Fresh Mozzarella (12 oz, lightly salted, sliced or torn): Brings creamy, mild richness.
Baby Arugula (2 cups): Offers peppery, fresh crunch.
Fennel Bulb (1 small, stalks removed, thinly sliced): Adds crisp, anise-like flavor.
Lemon Juice (1½ Tbsp, freshly squeezed): Brings bright, tangy acidity.
Extra-Virgin Olive Oil (1 Tbsp, for salad): Enhances the arugula-fennel topping.

Substitutions and Variations

Ciabatta: Swap with sourdough, focaccia, or keto bread (almond flour-based) for keto (~4–5g net carbs per serving).
Coppa/Finocchiona: Replace with prosciutto, soppressata, or vegan salami for vegetarian.
Mozzarella: Use burrata, provolone, or vegan mozzarella for dairy-free.
Almonds: Swap with pine nuts, walnuts, or sunflower seeds for nut-free pesto.
Parmigiano-Reggiano: Substitute with Pecorino Romano or nutritional yeast for vegan.
Keto Adjustment: Use keto bread, reduce arugula to 1 cup, and omit or limit fennel (~4–5g net carbs per serving).
Vegetarian Version: Swap salumi with grilled eggplant or zucchini and use vegan mozzarella.
Spicy Version: Add ¼ tsp red-pepper flakes to the pesto or arugula salad.
Gluten-Free Version: Use certified gluten-free bread and ensure salumi is gluten-free.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Make the Pesto

In a food processor, combine ½ cup whole raw almonds and 1 small garlic clove; pulse until coarsely chopped.
Add 1½ cups fresh basil leaves, 1 tsp lemon zest, and ½ cup grated Parmigiano-Reggiano; pulse to combine.
Add ½ cup extra-virgin olive oil and ½ tsp kosher salt; puree until smooth.
Set aside or refrigerate for up to 3 days.

Tip: Scrape down the food processor sides to ensure even blending; adjust oil for desired pesto thickness.

Step 2: Prep the Bread

Slice 1 large ciabatta loaf in half horizontally.
Pull out some of the inner bread from both halves to create a slightly hollowed shell, leaving the crust intact (save bread crumbs for another use, like breadcrumbs).

Tip: Hollowing the bread helps hold fillings and prevents sogginess; keep the crust sturdy for structure.

Step 3: Assemble the Sandwich

Spread the pesto evenly over the interior of both ciabatta halves.
On the bottom half, layer ¼ lb thinly sliced hot coppa, ¼ lb thinly sliced finocchiona, and 12 oz sliced or torn fresh mozzarella.

Tip: Layer meats and cheese evenly for balanced bites; tear mozzarella for a rustic look.

Step 4: Prepare the Arugula-Fennel Salad

In a small bowl, toss 2 cups baby arugula, 1 thinly sliced fennel bulb, 1½ Tbsp lemon juice, and 1 Tbsp extra-virgin olive oil until combined.

Tip: Slice fennel paper-thin (use a mandoline if available) for delicate texture; toss lightly to avoid wilting arugula.

Step 5: Finish and Chill

Arrange the arugula-fennel mixture over the mozzarella.
Place the top half of the ciabatta over the fillings and press gently.
Wrap the sandwich tightly in plastic wrap and refrigerate for at least 1 hour (or up to overnight) to meld flavors.
Slice and serve chilled or at room temperature.

Tip: Chilling enhances flavor; use a sharp serrated knife to slice for clean cuts.