Salami Sandwich

This 4-ingredient panino is absolutely delicious. It pairs slices of salami with pecorino cream, artichoke spread, and eggplant. Your new favorite Italian sandwich recipe!

Course Appetizer

Cuisine Italian

Prep Time 30

Cook Time 32

Servings sandwich

Calories 903kcal

Author Pina Bresciani

Ingredients

1 schiacciata optional to use - can use any bread
80 grams fennel salami

Pecorino Cream

⅛ cup (25g) unsalted butter
2.5 tbsp (25g) all purpose flour
250 ml whole milk
1.25 cup (100g) grated pecorino

Artichoke Spread

.5 cup white onion diced
3 tablespoon olive oil divided
1.5 cups canned marinated artichokes see notes
1 tablespoon fresh parsley
½ garlic clove
1 tablespoon red wine vinegar
salt and pepper to taste

Spicy Eggplant

2 ⅓ cup eggplant diced into 1cm cubes
1.5 tablespoon olive oil
chli flakes
salt and pepper to taste

Instructions

Make the pecorino cream

In a small saucepan, heat up the milk until warm.
In a medium sized pan (over medium heat), melt the butter.
Add in the flour. Mix with a whisk until well incorporated.
Slowly pour in the milk, while whisking continuously.
Keep whisking until there are no more clumps in the mixture (a few minutes)
Add in the grated pecorino and whisk once more until fully incorporated. There is no need to add salt since the pecorino is already salty. Set aside.

Artichoke Spread

Cook the onions - in a small pan, heat up 2 tablespoon of the olive oil. Add in the onions. Add salt and pepper.
Cook until golden and fragrant. Set aside.
To a food processor, add the artichokes, cooked onions, parsley, garlic clove, 1 tablespoon olive oil, red wine vinegar and salt and pepper.
Process in the food processor until well combined and the spread has a creamy consistency. Set aside.

Make the spicy eggplant

To a pan, add 1.5 tablespoon olive oil and let it heat up.
Add the chili flakes, then the diced eggplant. Add salt and pepper.
Cook the eggplant for 15-20 minutes. Set aside

Assemble the sandwich

Cut a piece of schiacciata, or whichever bread you are using. Slice the schiacciata lengthwise to form two pieces of bread that you can add the ingredients to.
Spread ¼ cup of the pecorino cream on the base of the sandwich.
Spread ¼ cup of the artichoke spread on top of the pecorino cream.
Add the salami slices on top of the artichoke cream.
Top the salami with 1.3 cup of eggplants.
Place the other piece of bread on top to form a sandwich. Serve and enjoy!

Video

Notes

You can prepare the pecorino cream, artichoke spread, and eggplants ahead of time (even the day before), keep them in the fridge, then use the elements once you're ready to assemble the sandwich
The amounts given for the salami, pecorino cream etc are based on a 6.5 x 5 inch sandwich
The yield for thee artichoke spread is 1 cup
The yield for the pecorino cream is 1 cup
You will have left over pecorino cream, artichoke spread, and eggplants. Use them to make more sandwiches, for pasta, etc

Nutrition