Looking for a satisfying and flavorful sandwich that’s easy to whip up? Try this cold cuts sandwich with homemade pesto. It’s a fantastic combination of creamy buffalo mozzarella, delicious cold cuts, and homemade pesto tucked between slices of fragrant focaccia bread.
Step by Step Video Instructions
- Focaccia Bread: Choose a fresh, soft focaccia for the best texture and flavor. It is the perfect base for the sandwich, complementing the other ingredients.
- Buffalo Mozzarella: Opt for fresh buffalo mozzarella for its creamy and moist texture. Slice it just before assembling to maintain its freshness.
- Cold Cuts: Select high-quality mortadella, honey-smoked ham, and salami. The quality of these meats greatly influences the overall taste of the sandwich.
- Pine Nuts for Pesto: While pine nuts are traditional, walnuts or pistachios can be excellent substitutes, each adding their unique flavor profile to the pesto.
- Fresh Basil and Arugula: The combination of basil and arugula in the pesto creates a balance of freshness and a peppery kick. Ensure they are fresh for the best flavor.
- Parmesan Cheese: Freshly grated Parmesan cheese is ideal for its rich flavor. If unavailable, Pecorino Romano is a suitable alternative.
- Extra Virgin Olive Oil: The quality of olive oil is crucial in pesto. Use the best available extra virgin olive oil for a richer taste.
- Lemon Juice: Freshly squeezed lemon juice will add a bright and tangy flavor to the pesto, enhancing the other ingredients.
- Garlic: Use fresh garlic for a more pungent and authentic flavor in the pesto.
Storage and Leftovers
Storing the Sandwich: If you have leftover sandwiches, wrap them tightly in plastic wrap or aluminum foil and store them in the refrigerator. They are best eaten within a day to maintain the freshness and texture of the bread and fillings.
Keeping Pesto Fresh: Homemade pesto can be stored separately in an airtight container in the fridge for up to a week.
Absolutely! While homemade pesto adds a fresh touch, store-bought pesto is a convenient alternative. Just be mindful of the ingredient quality and flavor profile of the brand you choose.
Yes, you can definitely use a food processor to make the pesto. It’s a quicker and easier method compared to using a mortar and pestle. Simply add all the ingredients into the processor and blend until you achieve your desired consistency.
More Recipes You May Like:
- Chicken and Bacon Sandwich
- Choripan Sandwich
- Egg Toastie
- Junglee Chicken Sandwich
- My Mom’s Cheese Toastie
Cold Cuts Sandwich
For the Pesto:
- 20 g Pine Nuts alternatively, walnuts or pistachios can be used
- 5 cloves Garlic
- 75 ml Extra virgin olive oil
- 50 g Fresh Basil leaves
- 15 ml Lemon juice
- 30 g Arugula
- 30 g Parmesan cheese grated
For Assembling the Sandwich:
- Focaccia bread sliced in half
- 100 g Buffalo mozzarella sliced
- 50 g Mortadella
- 50 g Honey smoked ham
- 50 g Salami
- In a saute pan toast the pine nuts then remove from the heat.
- Add the toasted pine nuts, garlic and a pinch of salt into a mortar and pestle then smash together.
- Add the extra virgin oil olive and basil and smash together until you get a nice rustic pesto.
- Add the lemon juice and arugula and smash together.
- Finally, mix in the grated Parmesan cheese until everything is well combined into the pesto.
- To assemble the sandwich, spread the freshly prepared pesto evenly on both slices of focaccia bread.
- On the bottom slice of focaccia, lay the sliced buffalo mozzarella. Season it with a bit of salt and pepper.
- Layer the mortadella, honey-smoked ham, and salami on top of the mozzarella.
- Close the sandwich with the top slice of focaccia and cut the sandwich in half.