Salami Sandwich With
Spanish Olive Aioli
Yield: 4 Sandwiches
1/4 Cup Spanish Olive Tapenade
1 Cup Olive Oil Mayonnaise
4 Multigrain Ciabatta
12-16 Slices Cotto Salami
3 Roasted Red Peppers, Sliced (Optional)
8 Slices Provolone Cheese
1 Cup Arugula
1 Teaspoon Vanilla Bean Sea Salt
1 Teaspoon Cracked Tellicherry Peppercorns
We've included this recipe in our repertoire because it's more of a serving suggestion than a recipe. At MorningStar Kitchen we always have a number of "go to" ingredients on hand that help us create something special to eat on a moment's notice - something that sets our meals apart. This is one of those idea. We almost alway have Spanish Olive Tapenade on hand to serve with crostini as an appetizer or to turn into a quick sauce or aioli for sandwiches, burgers, etc. We especially love the way it works with salami and provolone cheese on these sandwiches, and we think you will love it too. PS: We love the peppery flavor of these sandwiches that you get with the use of both green and Tellicherry peppercorns. Used together, they give the sandwich that extra "Wow!"
Mix the Spanish Olive Tapenade with mayonnaise then let refrigerate for 30 minutes. Spread the Spanish Olive Aioli over ciabatta halves.
Top bottom half of loaf with salami, roasted red peppers (if using), provolone, arugula and pepper. Sprinkle with Vanilla Salt and cap with top half of loaf.