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Salami sandwich with pecorino cream, artichoke spread, fennel salami and spicy eggplant
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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 minutes
Cook Time 32 minutes
Servings 1 sandwich
Calories 903kcal

Ingredients

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

Pecorino Cream

  • 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

Calories: 903kcal | Carbohydrates: 33g | Protein: 35g | Fat: 137g | Saturated Fat: 30g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 64g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 3361mg | Potassium: 1408mg | Fiber: 14g | Sugar: 27g | Vitamin A: 5028IU | Vitamin C: 79mg | Calcium: 1531mg | Iron: 6mg