| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Home2 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Sourdough rounds |
| 1/4 |
c |
Dijon mustard |
| 1/2 |
lb |
Genoa salami – sliced |
| 1/2 |
lb |
Jack cheese – sliced |
| 1/4 |
c |
Olive oil |
| 2 |
c |
Roasted red peppers |
| 1/2 |
c |
Goat cheese |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
lb |
Proscuitto – sliced |
| 1/2 |
lb |
Mortadella – sliced |
| 2 |
c |
Arugula or spinach leaves |
INSTRUCTIONS
Directions: Preheat oven to 350 degrees. To create a crispy crust on
the bread, place the rounds into the oven for 10 minutes. Remove
bread and cut each bread horizontally into four rounds, therefore
creating a 3 layer sandwich. Starting from the bottom of each bread,
spread the dijon mustard on the bottom of the layers. Top the mustard
with the salami and jack cheese. Place the next bread layer on top.
Brush the next bread layer with the olive oil. Top with the roasted
peppers and goat cheese. Top with the next bread layer. For final
layer, spread the round with the mayonnaise. Top with the proscuitto,
mortadella and arugula or spinach leaves. Place the top bread layer
on and wrap the whole sandwiches tightly in plastic wrap. Place in
refrigerator for one hour. To serve, cut the sandwich, like you would
a pie into 8 wedges. Serves 16.
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