Marinated Salumi Sandwich

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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1/2 cup raw almonds

1 small clove garlic

1 1/2 cups fresh basil leaves 

1/4 cup freshly grated Parmigiano-Reggiano

1 teaspoon lemon zest (1 lemon)

1/2 cup extra-virgin olive oil 

1/2 teaspoon kosher salt

Salumi Sandwich

1 large loaf ciabatta bread, halved horizonally

4 ounces thinly sliced hot coppa or other spicy salumi 

4 ounces thinly sliced finocchiona

One 12-ounce ball lightly salted fresh mozzarella, sliced or torn 

2 cups baby arugula 

1 1/2 tablespoons lemon juice (1/2 lemon)

1 tablespoon extra-virgin olive oil 

1 small bulb fennel, thinly sliced


  1. For the pesto: Place the almonds and garlic in the bowl of a food processor. Pulse to coarsely chop. Add the basil, cheese and lemon zest, and pulse to combine. Add the olive oil and salt and puree until a smooth paste forms.
  2. For the sandwich: Open the loaf of bread and pull out some of the excess bread from the inside, leaving a slightly hollowed out loaf of bread. Spread the pesto evenly over the inside of both sides of the bread. Layer the coppa, finocchiona and mozzarella on the bottom half of the bread. In a small bowl, toss together the arugula, lemon juice, oil and fennel. Top the meats and cheese with the salad. Top with the remaining half of the bread and press together. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight before slicing and serving.

Cook’s Note

Save the unused bread insides to make breadcrumbs.