SALAMI SANDWICH WITH PESTO AND TOMATO PRESERVES
Featured Product
Mountain White The best of summer, preserved! Pre-made pesto and quick tomato jam, plus thin sliced salami and provolone cheese on Mountain White bread.
Ingredients
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Canyon Bakehouse Country White Bread
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2 Tbsp. Tomato Jam (see below)
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2 Pre-made Pesto, frozen into cubes
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3 oz. Genoa Salami
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2 oz. Sliced Provolone
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10-12 Small Fresh or Home Canned Tomatoes, chopped
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1 C. Cane Sugar
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2 Tbsp. Fresh Lemon Juice
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1 tsp. Kosher Salt
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Red Pepper Flakes (optional, to taste)
TOMATO JAM
Directions
- To make the tomato jam, combine the tomatoes, cane sugar, and lemon juice in a 3 qt. saucepan. Bring to a low boil.
- 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.
- Allow the jam to cool before pouring into a pint jar. Refrigerate until ready to use.
- Before making the sandwich, allow the frozen pesto to defrost at room temperature (about 30 minutes).
- 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