salami

The secret to this sandwich is to do nothing. That’s right, just let it rest for an hour or more so that the vinegary sweet juices soak into the bread. 

Muffaletta sandwich

black olives (preferably Kalamata), stones removed and finely chopped

celery stick, finely chopped

tbsp finely chopped roast pepper

1–2 tbsp finely chopped red onion,

olive oil

tsp red wine vinegar

salt and black pepper

mortadella

x 10cm/4in squares of focaccia, sliced in half horizontally

This Italian Pasta Salad is the perfect dish to bring to your summer potluck. 

Italian Pasta Salad

fusilli pasta,

mozzarella balls, halved

salami,

c. baby spinach

c. cherry tomatoes, halved

artichoke hearts, chopped

c. pitted black olives, sliced

tbsp. red wine vinegar

garlic clove,

Italian seasoning

tbsp. parsley

red pepper flakes

Kosher salt

black pepper

What type of noodle do you prefer for pasta salad?

Was very good! I did however add some more dressing than suggested, especially garlic. Felt it was a little dry/bland with the original amount of dressing.
was perfect in the end though.

This salad is delicious! The dressing is very good. I used everything the recipe called for and added shaved parmesan on top. I also used penne pasta.  I will definitely make this again!

Absolutely Delicious, but I changed quite a few things:  I substituted sun-dried tomatoes for the artichokes, used sauteed spinach instead of raw, opted the salami, doubled the cherry tomatoes and added sugar to the dressing.  So good!!

Please send positive comments.  Who cares about the food group.  Not revelant .  The Recipe is delicious as is and suggests to add more ingredients if needed.

Mine came out delicious, next I will need to make sure that the salami isn't sliced thin. Big hit!

Looks exactly like the video and tastes great! So easy. Made a double batch for a party.

fyi - mayo isn't dairy.  Base ingredients are eggs, oil, and lemon juice.  I love the "create your own recipe" format by the way -- that helps with inspiration and substitutions!

https://streaming.hearstdigitalstudios.com/770141b5-ec45-4155-bb76-4f7e1f2b9c39/video_rover_16x9_1080p_hd_1525472436_69478.mp4

Win Summer With This Italian Pasta Salad

The Italian sub, a deli sandwich that piles some combination of cheese, cured meats and preserved vegetables onto a soft roll, is an Italian-American classic. But toss those fillings onto a sheet pan and hit them with a little heat, and they caramelize and crisp into a complete dinner with loads of character — sweet and spicy, bitter and briny. In this recipe, salami, red onions, pepperoncini, tomatoes, radicchio and chickpeas get tossed with an oregano-garlic vinaigrette before roasting. The radicchio and red onion mellow, the tomatoes sweeten and the salami releases fat and seasonings that add even more flavor and richness. (You can swap in cauliflower florets, cubes of squash or halved red potatoes for the radicchio.) Serve with a plop of ricotta for creaminess (or provolone and Parmesan, for a more traditional take), more vinaigrette and crusty bread for sopping it all up or piling it into a sandwich.

Sheet-Pan Italian Sub Dinner

garlic

oregano

Kosher salt and black pepper

red wine vinegar

chickpeas,

red onion, peeled,

radicchio (about 3/4 pound), quartered lengthwise

cherry or grape tomatoes, halved

pepperoncini peppers

ricotta

Crusty bread,

Heat the oven to 450 degrees. Coarsely chop the garlic, then add the dried oregano and 2 teaspoons salt on top of the garlic and chop together until it forms a paste. Transfer to a bowl, then stir in the vinegar and olive oil.

Pour half the dressing into a large bowl, then add the chickpeas, salami, red onion, radicchio, tomatoes and pepperoncini. Mix gently to coat in the dressing, trying not to break up the radicchio and red onions, then spread evenly on a baking sheet. Roast, tossing halfway through, until the red onions and chickpeas are golden, 15 to 20 minutes.

Season the ricotta with salt and pepper. Serve the roasted mixture with crusty bread, with a dollop of ricotta and extra vinaigrette, or assemble into sandwiches.

Bright citrus and fresh-ground pepper put a festive spin on two party staples: Cured meat and Marcona almonds.  

Lemon-Pepper Salami Bites

lb. thinly sliced salami

Handfuls of Marcona almonds

lemon

Extra-virgin olive oil (for drizzling)

Bright citrus and fresh-ground pepper put a festive spin on two party staples: Cured meat and Marcona almonds.

Bon Appétit

Layer salami with some almonds in a shallow bowl. Finely grate lemon zest over; save fruit for another use. Top with a few grinds of pepper and drizzle generously with oil.

The best Antipasto Salad from Delish.com. 

Antipasto Salad

romaine hearts, chopped

lb. salami

c. quartered artichoke hearts

c. chopped pepperoncini

c. sliced olives

c. extra-virgin olive oil

c. red wine vinegar

dijon mustard

I really loved this recipe!  I am doing the Keto diet. This salad was full of flavor, and fullness.  Does anyone know the nutrition facts?

This salad is the best! So tasty and fresh. This is definitely a staple in my home

https://streaming.hearstdigitalstudios.com/ee4a0a87-96b7-4b49-9560-dcd2b3066470/video_rover_16x9_1080p_hd_1588263465_67816.mp4

Antipasto Salad Is The PERFECT Desk Lunch

I like to think of the muffaletta as a distant relative of the Italian sub. They both layer on the various meats and cheese—ham, capicola, salami, mortadella, provolone—and rely on something piquant and lively to stand up to all that meat, whether that's hot peppers in an Italian or the famed olive spread of the muffaletta.

Classic Muffaletta Sandwich Recipe

For the Olive Salad

shallots

celery

red pepper strips

capers, rinsed, dried, and roughly chopped

pickled peppers (such

For the Sandwich

focaccia,

capicola,

mortadella,

provolone cheese, thinly sliced

Combine olives, shallot, celery, red peppers, capers, hot peppers (if using) and olive oil in a small bowl. Stir to combine. Season to taste with vinegar, salt, and pepper.

Tear out some of the doughy insides of the bread if it's especially thick, and lay bread slices down face up on cutting board. Spoon olive mixture on both top and bottom halves. Layer meat and cheese onto bottom half, then top with top half. Cut into quarters and serve immediately, or for better flavor, wrap in plastic and allow bread to soak up juices for one hour before serving.

Perfect for an easy dinner or weekend breakfast, this salami and broccolini frittata will be a new family fav!

Salami and broccolini frittata recipe

eggs

(1/3 cup) thickened cream

(1/2 cup) pre-grated extra sharp parmesan

broccolini

pre-sliced pepperoni salami

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599657775001&=domain=taste

5348771529001-5599657775001

In less than 20 minutes, you can have this great-tasting pasta on the table, ready for the hungry troops to enjoy.

Crispy salami pasta

penne rigate

thinly sliced mild salami, cut into thin strips

yellow grape tomatoes, halved lengthways

smoked cheddar cheese, grated

flat-leaf parsley leaves, roughly chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5637506550001&=domain=taste

5348771529001-5637506550001

These soft rolls are great for sandwiches. They have a moist, tender crumb and thin, crisp exterior. Most of the time spent here is just letting the yeast do it's thing. These rolls are a great way to ease into bread baking, easily mixed in a standing mixer and shaped by hand.

Soft Bread Salami Rolls Recipe

bread flour

all-purpose flour

oat flour (see note)

granulated sugar

fine sea salt

instant yeast

whole milk

water

(1 teaspoon) extra-virgin olive oil,

Rendered beef fat, olive oil,

In a stand mixer fitted with the paddle, mix bread flour, all purpose flour, oat flour, sugar, salt, and yeast at low speed until well blended, about 10 seconds. Stop the mixer and add milk and water. Mix at low speed until mixture forms a wet dough and begins to pull away from the side of the bowl.

Switch to the dough hook mixing at low speed until dough begins to wrap around the hook. Increase speed to medium-low and knead until dough forms a smooth, uniform ball that wraps around the dough hook, 3-4 minutes; it may break apart into a few pieces at first, but will slowly adhere to one another creating a uniform mass. 

Grease a medium bowl with 5 grams olive oil. Turn dough out onto a work surface and knead it a few times to form a smooth ball. Put it in the prepared bowl and turn it over so top of dough is lightly coated with oil. Cover with plastic wrap and leave at room temperature for 2 hours, until doubled in size.

Line 2-3 baking sheets with parchment paper. Set slices of salami 4 inches apart on prepared baking sheets pans. Portion dough into 20 smooth balls, approximately 65 grams each. Set each dough ball on a salami round.

Brush rolls with beef fat, olive oil, or butter and cover loosely with plastic wrap. Let the rolls proof at room temperature for until puffed and doubled in size, about 1 hour to 1 hour 15 minutes.

Meanwhile, preheat oven to 425°F. Bake rolls until they are a deep golden brown and cooked through, about 20-25 minutes (they should feel light when you lift one and sound hollow when tapped with your fingertip). Let cool for 10 minutes and then transfer to a rack to cool completely.

For this sandwich, a rich homemade tapenade is spread into an herby focaccia roll, then followed by some spicy salami, peppery arugula, a roasted red bell pepper, and a sprinkling of crumbled goat cheese. Although the ingredients in this sandwich are all very strongly flavored, each remains distinct with every bite.

Spicy Salami Sandwich With Olive Tapenade and Goat Cheese Recipe

For the Tapenade:

black pitted olives (kalamata

parsley leaves

capers, drained

juice lemon

For the Sandwich:

focaccia rolls

Genoa salami

arugula (about 1 ounce)

red bell peppers, drained

goat cheese

For the Tapenade: Combine olives, garlic, parsley, pepper flakes, capers, vinegar, lemon juice, and olive oil in a food processor and pulse until everything is well combined and chopped fine, 8 to 10 short pulses. Season to taste with salt and freshly ground black pepper.

To make the sandwiches, split each of the focaccia rolls in half. Spread about 1 tablespoon of the tapenade on the tops and bottoms of the focaccia rolls. 

Place a roasted red bell pepper on each of the bottom halves of the sandwiches, followed by a layer of salami, and a layer of arugula. Divide the goat cheese evenly among the sandwiches. Top with the remaining tapenade-covered focaccia and serve immediately.

Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.

Soppressata Pasta with Delicata Squash and Thyme

delicata

garlic cloves, smashed

thyme, plus leaves

Kosher salt, freshly ground pepper

linguine

Heat oil in a large skillet over medium-high. Arrange squash in skillet in a single layer and cook undisturbed until browned, about 5 minutes. Shake skillet, scraping bottom with a spatula to release squash, and turn pieces. Add garlic, soppressata, and thyme sprigs; season with salt and pepper. Cook, tossing occasionally, until squash is tender and garlic is browned all over, about 5 minutes. Remove from heat; set aside.

Cook pasta in a large pot of boiling salted water, tossing occasionally, until very al dente, about 7 minutes.

Using tongs, transfer pasta to reserved squash mixture and add 1½ cups pasta cooking liquid. Set over high heat; cook, tossing, until pasta is al dente and liquid is reduced by half, about 3 minutes. Reduce heat to medium-low and gradually add 3 oz. Parmesan, tossing until cheese is melted and pasta is coated in a smooth, glossy sauce. Thin with more pasta cooking liquid if needed. Pluck out thyme sprigs.

Divide pasta among bowls and top with thyme leaves and more Parmesan.

Here is The Times's take on a classic New Orleans sandwich, built between slices of light, airy sesame bread, and layered thick with olive salad and cold cuts. It is among the best picnic sandwiches on the planet.

Muffuletta

roughly chopped pitted green olives, preferably Bella di Cerignola

Kalamata olives

red peppers

flat-leaf parsley

celery leaves, torn

garlic,

extra virgin olive oil

soppressata,

provolone cheese, sliced

Italian deli ham, thinly sliced

sweet coppa (cured Italian pork), thinly sliced

Make the olive salad by combining all ingredients in a large bowl. Set aside to marinate.

Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.

Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and let sit at least 10 minutes. To serve, slice into 6 or 8 wedges. It will keep for several hours in the refrigerator wrapped in plastic.

I’m a great fan of the chopped salad. It’s all about the variety of the ingredients that you add and I like the way everything is a uniform size. It’s pleasingly American – like chopped liver, it says what it is. 

Chopped salad

tin chickpeas,

iceberg lettuce, chopped

½ romaine lettuce, chopped

120 grams/4½oz Italian salami,

mozzarella,

tomatoes, roughly chopped

½ cucumber, roughly chopped

basil leaves, finely chopped

sea salt and black pepper

tbsp red wine vinegar

mustard powder

½ tsp caster sugar

There is no better beach or picnic sandwich than the muffuletta: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

The BA Muffuletta

oil-packed Calabrian chiles

shallot, finely chopped

garlic cloves, finely chopped

piquillo peppers

capers

ciabatta loaf bread

hot capocollo

provolone cheese

mozzarella

prosciutto

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

Combine Calabrian chiles, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano in a medium bowl; season with salt and pepper.

Do Ahead: Olive salad can be made 1 day ahead. Cover and chill.

Split bread in half along the equator line. Divide olive salad, including any liquid, between halves. Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto. Close sandwich and wrap tightly in plastic. Place between 2 baking sheets and weigh down with a heavy pot or two to flatten slightly. Let sit at room temperature, turning over halfway, 1–3 hours before cutting into wedges to serve.

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