Ingredients
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2 Sourdough Baguette
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(or Genoa Salami or other Salami) Capicola Salami
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(Hot) or other Salami Sopressata Salami
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Provolone CheeseI tried it with gouda and it didn't taste as good
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Tomato Garlic Onion Spread
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8 Shallots
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1 Garlic Bulb
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1/4 cup Olive Oil
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1 Bunch Fresh Tarragon
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1 package (85g) Sun-dried Tomatoes
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a few rounds Cracked Black Pepper
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1 tsp Salt
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Basil Dressing
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1 Huge Bunch (e.g., whole plant) Fresh Basil
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2 Tbsp Balsamic Vinegar
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1/2 cup Olive Oil
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1 Lemon
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a pinch Salt
Directions
Steps
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1
Done
45 minutes.
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Make the Tomato Garlic Onion SpreadPreheat the oven to 400°F/204°C. Peel and split the shallots. Peel and crush the garlic with the side of the knife. In a cast iron skillet, add the shallots, garlic, oil, and tarragon. Roast in the oven for 45 minutes. Stir occassionally. Remove from oven and let cool slightly. Add pepper and salt. Add to blender with the sun-dried tomatoes. Add extra oil if needed and puree. (Keep the oven on) |
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2
Done
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Make the Basil DressingJuice the lemon. In a blender, add the basil, lemon juice, salt, vinegar, and oil and blend. Add a pinch of lemon zest. |
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3
Done
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Make the SandwichToast the baguettes. Put the tomato onion spread on each side, then drizzle the basil dressing on each side. Layer one side with both types of salamis, then the provolone cheese. With the baguettes open - cheese facing upward, put them back in the oven for 3-5 min. until the cheese has melted. |
