Italian Salad Sandwich by @halfbakedharvest

15 min

4 servings

🫒

120 ml

Extra virgin olive oil

🍶

60 ml

Champagne vinegar

🍎

15 ml

Fig preserves

🍯

10 ml

Honey

🧄

2 cloves

Garlic

🌿

15 ml

Fresh thyme leaves

🧂

1 pinch

Salt

🌶️

1 pinch

Chili flakes

🍞

1 loaf

Ciabatta bread

🌿

120 ml

Basil pesto

🍅

120 ml

Sun-dried tomato pesto

🌶️

120 ml

Pepperoncini

🌿

10 g

Fresh basil leaves

🧀

30 g

Shaved parmesan

🫑

2

Roasted red peppers

🥓

6 slices

Spicy salami

🥓

6 slices

Prosciutto

🥓

60 g

Pepperoni

🧀

6 slices

Provolone cheese

🧀

6 slices

Havarti cheese

🧀

6 slices

Gouda cheese

🥬

60 g

Baby arugula

  1. Whisk
    • extra virgin olive oil
    • champagne vinegar
    • fig preserves

    In a bowl, whisk together the extra virgin olive oil, champagne vinegar, fig preserves or honey, grated garlic, fresh thyme leaves, salt, and chili flakes to make the dressing.

  2. Slice
    • ciabatta bread
    • basil pesto
    • fresh basil leaves

    Slice the ciabatta bread loaf lengthwise and spread basil or sun-dried tomato pesto on both halves.

  3. Layer
    • pepperoncini
    • fresh basil leaves
    • shaved parmesan

    Layer the sliced pepperoncini, fresh basil leaves, shaved parmesan, roasted red/orange peppers, spicy salami, prosciutto, pepperoni, provolone cheese, havarti or gouda cheese, and baby arugula on the bottom half of the bread.

  4. Place
    • ciabatta bread

    Place the top half of the bread on the sandwich and press down gently. Cut into servings and enjoy!

Italian Salad Sandwich by @halfbakedharvest

15 min

4 servings

🫒

120 ml

Extra virgin olive oil

🍶

60 ml

Champagne vinegar

🍎

15 ml

Fig preserves

🍯

10 ml

Honey

🧄

2 cloves

Garlic

🌿

15 ml

Fresh thyme leaves

🧂

1 pinch

Salt

🌶️

1 pinch

Chili flakes

🍞

1 loaf

Ciabatta bread

🌿

120 ml

Basil pesto

🍅

120 ml

Sun-dried tomato pesto

🌶️

120 ml

Pepperoncini

🌿

10 g

Fresh basil leaves

🧀

30 g

Shaved parmesan

🫑

2

Roasted red peppers

🥓

6 slices

Spicy salami

🥓

6 slices

Prosciutto

🥓

60 g

Pepperoni

🧀

6 slices

Provolone cheese

🧀

6 slices

Havarti cheese

🧀

6 slices

Gouda cheese

🥬

60 g

Baby arugula

Preparation Steps

  1. Step 1/4

    In a bowl, whisk together the extra virgin olive oil, champagne vinegar, fig preserves or honey, grated garlic, fresh thyme leaves, salt, and chili flakes to make the dressing.

    🫒extra virgin olive oil
    🍶champagne vinegar
    🍎fig preserves
    🍯honey
    🧄garlic
    🌿fresh thyme leaves
    🧂salt
    🌶️chili flakes
    🥣bowl
    🥄spoon

  2. Step 2/4

    Slice the ciabatta bread loaf lengthwise and spread basil or sun-dried tomato pesto on both halves.

    🍞ciabatta bread
    🌿basil pesto
    🍅sun-dried tomato pesto
    🔪knife

  3. Step 3/4

    Layer the sliced pepperoncini, fresh basil leaves, shaved parmesan, roasted red/orange peppers, spicy salami, prosciutto, pepperoni, provolone cheese, havarti or gouda cheese, and baby arugula on the bottom half of the bread.

    🌶️pepperoncini
    🌿fresh basil leaves
    🧀shaved parmesan
    🫑roasted red peppers
    🥓spicy salami
    🥓prosciutto
    🥓pepperoni
    🧀provolone cheese
    🧀havarti cheese
    🧀gouda cheese
    🥬baby arugula
    🔪knife

  4. Step 4/4

    Place the top half of the bread on the sandwich and press down gently. Cut into servings and enjoy!

    🍞ciabatta bread
    🔪knife

Composition

Ingredients

Types

Condiment, Vegetables, Herbs, Grains, Dairy, Meat

Ingredients

extra virgin olive oil, champagne vinegar, fig preserves, honey, garlic, fresh thyme leaves, salt, chili flakes, ciabatta bread, basil pesto, sun-dried tomato pesto, pepperoncini, fresh basil leaves, shaved parmesan, roasted red peppers, spicy salami, prosciutto, pepperoni, provolone cheese, havarti cheese, gouda cheese, baby arugula

Allergens

Gluten, Nuts, Dairy

Dietetics

Dietary regimen

Low Carb

Calories

to inform

Macro nutrients

Protein: 22g, Fat: 32g, Carbohydrates: 27g, Fiber: 3g, Sugar: 4g

Nutritional Information

Minerals

Sodium: 950mg, Calcium: 160mg, Iron: 1.5mg

Vitamins

Vitamin A: 550IU, Vitamin C: 25mg, Vitamin K: 30µg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

4 steps

Equipments

Utensils

knife, spoon, bowl

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Picnic, Party, Dinner

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered), fridge : 24 hours (Store in an airtight container), freezer : 1 month (Wrap tightly in plastic wrap)