Marinated Salumi Sandwich

Ingredients:

Sandwich

• 1 large loaf of ciabatta, cut in half horizontally
• 110 g thin slices of spicy coppa or other spicy sausage
• 110 g thin slices of finocchione (fennel sausage)
• 350 g fresh mozzarella, thinly sliced ​​or torn
• 2 cups arugula
• 1 small fennel root, thinly sliced
• 1.5 tbsp freshly squeezed lemon juice
• 1 tbsp. l. olive oil

Pesto

• 0.5 cup raw almonds
• 1 small clove of garlic
• 1.5 cups fresh basil leaves
• 1 tsp. grated lemon zest
• 1/4 tbsp. freshly grated parmesan
• 0.5 cups olive oil

Preparation:

1. Prepare pestoPlace the almonds and garlic in a food processor. Process until coarsely ground. Add the basil, lemon zest, and Parmesan and pulse to combine. Add the olive oil and 1/2 teaspoon of salt and pulse until smooth.
2. Assemble the sandwichOpen the ciabatta loaf and scoop out some of the crumb, leaving a slightly hollow shell. Spread pesto evenly over the inside of the loaf. Layer the coppa, finocchione, and mozzarella on the bottom half of the loaf. Combine the arugula, fennel, lemon juice, and olive oil in a small bowl. Arrange the salad on top of the sausage and cheese. Top with the top half of the ciabatta and press it down onto the filling.
3. Wrap the sandwich tightly in plastic wrap. Refrigerate for at least 1 hour or overnight, then slice and serve.