| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
- 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
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 501 |
| Total Fat | 32 g |
| Saturated Fat | 9 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 20 g |
| Cholesterol | 37 mg |
| Sodium | 648 mg |
Reviews
One of the go-tos. The almond changes up the pesto and we love it. I always add more of everything and a bunch of spinach to the pesto. Delish!
Delicious! This sandwich is great for a party. I used pignoli/pine nuts rather than almonds in the pesto. Buon Appetito!