Hot Salami Baguettes Recipes

HOT SALAMI BAGUETTES

Steps:

• Preheat oven to 180 degree celsius.
• Combine, butter, salami, tomato pesto, parsley and parmesan cheese in a bowl and mix well.
• Slice baguette/s into approximately 1.5cm slices, but don't cut all the way through.
• Spread salami butter in between slices and then wrap baguette/s in foil.
• Bake for 15 to 20 minutes.
• OR if preferred place the foil wrapped baquette/s on a heated barbecue place for about 20 minutes, turning often until heated through.

ANTIPASTO-STUFFED BAGUETTES

Steps:

• Cut top third off each baguette horizontally with a serrated knife and remove soft crumb from tops and bottoms, leaving shells about 1/2 inch thick.
• Spread about 1 tablespoon olive paste or tapenade on inside of each bottom shell and top with goat cheese, spreading it evenly. Fold salami or turkey slices in half and fit them in an even layer over cheese in each shell. Arrange half of arugula on each meat layer and top with a layer of roasted peppers. Divide artichoke hearts between bottom shells and spread inside of top shells with remaining olive paste.
• Fit top shells over bottom shells and press baguette together, re-forming loaves. Wrap each baguette tightly in foil and chill at least 3 hours or overnight.
• Cut each baguette diagonally into 12 slices with a serrated knife and secure each slice with a wooden pick.

ANTIPASTO-STUFFED BAGUETTES

Steps:

• In a blender, combine olives, oil, lemon juice, garlic and herbs; cover and process until olives are chopped. Set aside 1/3 cup olive mixture (refrigerate remaining mixture for another use)., Cut the top third off each baguette; carefully hollow out bottoms, leaving a 1/4-in. shell (discard removed bread or save for another use). , Spread olive mixture in the bottom of each loaf. Sprinkle with feta cheese. Fold salami slices in half and place over cheese. Top with the spinach, red peppers and artichokes, pressing down as necessary. Replace bread tops. Wrap loaves tightly in foil. Refrigerate for at least 3 hours or overnight., Serve cold, or to serve warm, preheat oven 350°. Place foil-wrapped loaves on a baking sheet. Bake 20-25 minutes or until heated through. Cut into slices; secure with a toothpick.

SALAMI SANDWICH

Steps:

• Cut salami and peppers into thin strips.
• Coarsely chop artichoke hearts.
• Finely chop pepperoncini.
• Cut provolone into cubes.
• Combine salami, roasted peppers, artichokes with liquid, pepperoncini, cheese, olives, oregano and salad dressing.
• Cover and refrigerate for at least one hour.
• Cut baguette into four equal pieces and slice an opening in the middle.
• Remove some of the soft bread from the interior, leaving a hollow space in both top and bottom sections.
• Portion the marinated salami and vegetable mixture (about 1 cup each) into the bread sections.
• Place fresh basil leaves on top bread section.
• Close and tightly wrap each sandwich in plastic wrap.
• Chill for about 3 to 4 hours.

MOZZARELLA & SALAMI PICNIC BAGUETTE

Steps:

• Slice the baguette in half lengthways and hollow out (make crumbs from the bread centre and save for another recipe). Spread the bottom half with the pesto. Slice the tomato and layer it over the pesto. Slice the mozzarella and add in a layer over the tomato.
• Finish with layers of spinach and basil, plus the salami, folded in half if necessary to fit the width of the baguette.
• Wrap in baking parchment, tie with string and pop in the fridge weighted under something heavy (we used a hefty griddle pan). Leave for at least 1 hr (or overnight if you like). The flavours will mingle and the sandwich will flatten down, making it a doddle to cut up without all the ingredients falling out all over your picnic rug.