This decidedly unique Italian sandwich features salami, pesto, veggies, and ciabatta for a killer twist on the traditional Italian sandwich. Don’t let the simplicity of the ingredients fool you- it is a perfect combination of events!
I know it’s a little silly to post a sandwich recipe, but this is too good to not share! Not all recipes need to be so complicated all the time.
This salami pesto Italian sandwich is inspired by my favorite sandwich (The Riviera) at arguably my favorite sub shop here in Denver, Subculture. I’m not getting paid by them or anything, and they are undoubtedly entirely unaware of this post, but I do just want to throw out there that they make amazing sandwiches in about a million different varieties and if you’re in town you should absolutely get them in your life.
I definitely love sandwiches more than is strictly necessary. I went questing for the best sandwich shops in Denver only to find that we have several excellent ones. And on that quest I found a sandwich so nice it had to be shared.
Any bread will work for this recipe- and the original sandwich is served on a sub roll- but I especially like the crusty-ness of the ciabatta. If you do go with ciabatta, be sure to give it a quick toast first! I like to use butter, but olive oil will also work for this step. You could skip it entirely if you’re watching calories- but if that’s the case this may not be the sandwich for you.
These sandwiches make an excellent lunch, and the lack of mayonnaise means it’s ok if they get left out of the fridge. But they would also be great cut into four to six segments and served as a party appetizer. Just stick a decorative toothpick in them and they make perfect little mouthfuls.
Salami Pesto Italian Sandwich ("The Riviera")
This decidedly unique sandwich features salami, pesto, veggies, and ciabatta for a killer twist on the traditional Italian sandwich. Don't let the simplicity of the ingredients fool you- it is a perfect combination of events!
- 2 ciabatta rolls
- 2 tbsp butter, softened
- 4 oz genoa salami
- 2 slices mozzarella
- 2 slices tomato
- 2 slices red onion (rings)
- 2 leaves lettuce (I like to use red leaf)
- 3 tbsp pesto
Preheat oven to 400 degrees.
Slice each ciabatta roll in half. Lay them crust side down and spread 1/2 tbsp of butter on the insides of each one.
Bake ciabatta rolls (crust down on a baking sheet) in hot oven for 5-10 minutes, or until warm and crusty.
When done, take the two bottoms of the ciabatta rolls and layer your sandwich in the following way: salami, mozzarella, tomato, onion, and lettuce. Spread your pesto between the two top bun portions. Assemble and plate.
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