- 1 loaf ciabatta bread, halved lengthwise
- ½ cup basil pesto (recipe follows)
- 6 slices spicy salami
- 6 slices prosciutto
- 1 cup marinated artichokes, drained and quartered
- 1 roasted red pepper, sliced
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 8 ounces fresh burrata or mozzarella
- 4 ounces provolone, sliced
- 1 cup baby arugula
LEMONY BASIL PESTO:
- 2 cups fresh basil
- 2 tablespoons toasted pine nuts
- ⅓ cup grated parmesan
- ¼ cup extra virgin olive oil
- Zest and juice of 1 lemon
- Kosher salt
- 1 pinch crushed red pepper flakes
- For the Pesto: In a blender or food processor, combine all ingredients and pulse until chunky smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.
- Lay the bread cut side up on a clean work surface. Working with the top piece of the loaf, pull out some of the insides to create a space for the filling. Spread both of the cut sides with pesto.
- Working with the bottom piece of the bread, layer on the salami, prosciutto, artichokes, red peppers and sun-dried tomatoes. Tear the burrata and layer evenly over the veggies. Add the provolone. Sprinkle the arugula over top. Add the top half of the ciabatta and gently push down on the sandwich.
- Wrap the sandwich tightly in plastic wrap and place in the fridge for 1 hour or up to 1 day. Before serving, cut into 4-6 sandwiches.
- Alternately, you can warm the sandwich in a 350° oven for 15 minutes or until the cheese is melted.
Yield: 6 servings; Prep Time: 20 mins; Total Time: 20 mins
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