Chef Nicolette’s Salami Sandwich with Pickled Jimmy Nardello Peppers
Sourdough Baguette (I like Jane Bakery)
4-6 slices (depending on size) salami (I like Fra'Mani)
2-4 slices provolone cheese
2-4 ea Luke’s Pickled Jimmy Nardello Peppers, chopped
2-4 Tb Luke’s Olive Tapenade
1 Tb Luke’s Extra Virgin Olive Oil
Handfull wild arugula
Cut baguette into the desired size of sandwich and slice in half. Combine tapenade, chopped jimmy nardello peppers and olive oil and stir together in a bowl. Spread pepper mix on bottom side of sandwich.
Next layer on the salami, followed by the cheese and then the arugula. On the top side of the sandwich, spread the remaining jimmy nardello mix and close the sandwich. This can be wrapped and taken to eat hours later and will be just as delicious. It is also delicious toasted!
I like to assemble the bottom of the sandwich until the arugula and then place it in my toaster oven to melt the cheese. Then toast the top part of the baguette and spread on the jimmy nardello mix.
Add the arugula and close and enjoy hot!
Leave a comment
Also in Luke's Local Blog
Chef Nicolette's Summer Squash Salad with Pecorino & Mint
Luke's Local x Wynn's Kitchen: Korean Rice Bowl with Wynn’s Sate Sauce Marinated Flank Steak
Interview with Miguel Avendaño Reyes of Siembra Y Cosecha
Siembra y Cosecha Farm is rooted in Miguel's lifelong pursuit of farming, inherited from his parents and deeply influenced by his upbringing in Santa Inés del Monte, Oaxaca, Mexico. The farm's mission revolves around cultivating healthy, nourishing produce while respecting the land and fostering a stronger connection between people and their food.
We were lucky enough to hear directly from Miguel how his upbringing has inspired him to do the amazing work he does today.
