Salami-stuffed Bread - 2 ways

   

     A recent trip to Lawrence, KS included a stop at World Market where we bought salami, specialty cheeses and a jar of pepperoncini peppers! 

     Upon arrival at home, I made mini loaves of sourdough French bread, pulled basil pesto out of the freezer, dried tomato pesto from the fridge and created a sliced and stuffed, meat and cheese filled bread. We loved the way it tasted and looked but must admit it was a bit messy to eat. So, the next day, I used another mini loaf of bread to create a more conventional sandwich. Both versions are included below.

     Of course there is no cooking involved, just assembling. And, the ingredients can be varied to your tastes or just use what you have on hand.

Salami Stuffed Bread — sliced vertically and stuffed

1 loaf of French bread

Basil Pesto

Dried Tomato Pesto (we used a commercial product but I’ve blended dried tomatoes, a little garlic, a little Parmesan, pine nuts and olive oil in the food processor to create my own version)

Salami, thinly sliced

Smoked Cheddar Cheese, thinly sliced

Mozzarella Cheese, thinly slices

Pepperoncini Peppers, sliced

1. Slit bread vertically almost to the bottom of the loaf, creating little pockets that can be stuffed. (I made the cuts close together to maximize the proportion of meat & cheese to bread. When I do this again, I’ll made the bread cuts a little wider as the loaf was so full that by I got to the last half I had a hard time getting all the ingredients added.
   
2. Spread basil pesto on one piece of bread, dried tomato pesto on the next. Continue, alternating as you proceed.
   
3. Stuff each pocket with a folded slice of salami, a piece of cheese and pepperoncini pepper slices.  I alternated the cheeses as I moved down the loaf.
   
4. Place sandwich in the oven (350°) for 5 to 8 minutes, just long enough for cheese to begin to melt.

   

   Ready to eat!

Salami Stuffed Bread — conventional style

1 loaf of French bread

Basil Pesto

Dried Tomato Pesto (we used a commercial product but I’ve blended dried tomatoes, a little garlic, a little Parmesan, pine nuts and olive oil in the food processor to create my own version)

Salami, thinly sliced

Smoked Cheddar Cheese, thinly sliced

Mozzarella Cheese, thinly slices

Pepperoncini Peppers, sliced

1. Slit bread horizontally.
   
2. Spread basil pesto on one size of  the bread, dried tomato pesto on the other.
3. Added sliced salami, cheeses and pepperoncini pepper slices to the bottom section of bread. Add top portion.
   
4. Place sandwich in the oven (350°) for 5 to 8 minutes, just long enough for cheese to begin to melt. 
   
   
   
   

Recipes without photos . . .

Salami Stuffed Bread — sliced vertically and stuffed

1 loaf of French bread

Basil Pesto

Dried Tomato Pesto (we used a commercial product but I’ve blended dried tomatoes, a little garlic, a little Parmesan, pine nuts and olive oil in the food processor to create my own version)

Salami, thinly sliced

Smoked Cheddar Cheese, thinly sliced

Mozzarella Cheese, thinly slices

Pepperoncini Peppers, sliced

1. Slit bread vertically almost to the bottom of the loaf, creating little pockets that can be stuffed. (I made the cuts close together to maximize the proportion of meat & cheese to bread. When I do this again, I’ll made the bread cuts a little wider as the loaf was so full that by I got to the last half I had a hard time getting all the ingredients added.
2. Spread basil pesto on one piece of bread, dried tomato pesto on the next. Continue, alternating as you proceed.
3. Stuff each pocket with a folded slice of salami, a piece of cheese and pepperoncini pepper slices.  I alternated the cheeses as I moved down the loaf.
4. Place sandwich in the oven (350°) for 5 to 8 minutes, just long enough for cheese to begin to melt.

Salami Stuffed Bread — conventional style

1 loaf of French bread

Basil Pesto

Dried Tomato Pesto (we used a commercial product but I’ve blended dried tomatoes, a little garlic, a little Parmesan, pine nuts and olive oil in the food processor to create my own version)

Salami, thinly sliced

Smoked Cheddar Cheese, thinly sliced

Mozzarella Cheese, thinly slices

Pepperoncini Peppers, sliced

1. Slit bread horizontally.
2. Spread basil pesto on one size of  the bread, dried tomato pesto on the other.
3. Added sliced salami, cheeses and pepperoncini pepper slices to the bottom section of bread. Add top portion.
4. Place sandwich in the oven (350°) for 5 to 8 minutes, just long enough for cheese to begin to melt. 

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