SALAMI SANDWICH WITH PESTO AND TOMATO PRESERVES

The best of summer, preserved! Pre-made pesto and quick tomato jam, plus thin sliced salami and provolone cheese on Mountain White bread.

Ingredients

  • Canyon Bakehouse Country White Bread
  • 2 Tbsp. Tomato Jam (see below)
  • 2 Pre-made Pesto, frozen into cubes
  • 3 oz. Genoa Salami
  • 2 oz. Sliced Provolone
TOMATO JAM
  • 10-12 Small Fresh or Home Canned Tomatoes, chopped
  • 1 C. Cane Sugar
  • 2 Tbsp. Fresh Lemon Juice
  • 1 tsp. Kosher Salt
  • Red Pepper Flakes (optional, to taste)

Directions

  1. To make the tomato jam, combine the tomatoes, cane sugar, and lemon juice in a 3 qt. saucepan. Bring to a low boil.
  2. Reduce the mixture to a simmer. Cook for about 45 minutes, or until the mixture has thickened. Season with salt and red pepper flakes, to taste.
  3. Allow the jam to cool before pouring into a pint jar. Refrigerate until ready to use.
  4. Before making the sandwich, allow the frozen pesto to defrost at room temperature (about 30 minutes).
  5. Spread one slice of bread with pesto and the other with tomato jam. Then, assemble the sandwich with salami and provolone.

Difficulty: Easy Prep: 10 min Cook: 45 min Servings: 1