Mozzarella Salami Ciabatta Recipes

SPICY SALAMI MOZZARELLA STICKS WITH VODKA SAUCE

Steps:

• Form the sticks: Place two slices of salami on a cutting board so that they are overlapping and slightly longer than the mozzarella stick. Wrap up the mozzarella stick so it is completely covered in the salami and transfer, seam side down, to a parchment-lined rimmed baking sheet. Repeat wrapping the remaining mozzarella sticks with the salami. Refrigerate for 30 minutes.
• While the mozzarella sticks are chilling, place the flour, egg mixture and breadcrumbs in separate wide shallow containers.
• Working with one at a time, roll the mozzarella sticks in the flour and shake off any excess. Roll the sticks in the egg mixture, then in the breadcrumbs. Double coat by rolling the sticks in the egg mixture and breadcrumbs a second time. Arrange on a single layer on a rimmed baking sheet. Repeat with all of the sticks and refrigerate for 30 minutes.
• Fry the sticks: Preheat the oven to 200 degrees F. Pour the oil into a deep, heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F. Meanwhile, set a wire rack inside a rimmed baking sheet. Working in batches, carefully drop the sticks into the oil and gently "swirl" the oil so they fry more evenly on all sides. Fry until they are light to medium brown, 3 to 4 minutes. Remove the mozzarella sticks with a slotted spoon or spider and lay them out in a single layer on the wire rack. Repeat until all are cooked. Keep warm in the oven if needed.
• Serve: Serve the mozzarella sticks with warm vodka sauce for dunking.
• In a medium skillet over medium heat, heat the olive oil. Add the onion and garlic and season with salt. Stir in the vodka, sugar and red pepper flakes and cook for about 5 minutes. Add the tomatoes and cook for an additional 5 to 8 minutes over high heat, stirring from time to time. Taste for seasoning. Stir in the cream. Puree in a blender until smooth. Set aside until ready to use.

MOZZARELLA & SALAMI CIABATTA

Steps:

• Cut the bread into 4 pieces and toast. Toss the fennel with 2 tsp olive oil, rocket and seasoning. Rub the remaining oil on the cut sides of the bread, then rub with garlic. Tear over the mozzarella and salami, pile on the salad and serve with some lemon wedges for squeezing over.

HAM AND SALAMI CIABATTA

Steps:

• Fill rolls with remaining ingredients.

CIABATTA PANINI

Steps:

• Preheat panini press and lightly oil the grates.
• Place a slice of provolone cheese on both top and bottom pieces of ciabatta bread. Layer 3 slices pancetta and 1/4 cup spinach over the 4 bottom slices of bread. Divide tomato, bell peppers, and onion equally among the sandwiches. Drizzle each sandwich with about 1 teaspoon each olive oil and vinegar; season with salt and pepper. Replace tops of ciabatta rolls and brush with the remaining olive oil.
• Place sandwiches on the panini grill; close the press tightly on top. Cook until golden brown and cheese is melted, about 5 minutes.

CIABATTA DELI SANDWICHES: A HEARTY ITALIAN-STYLE SANDWICH

Steps:

• Spread desired amount of mayonnaise on each ciabatta's top and bottom.
• Layer the ciabatta bottoms with shredded lettuce, salt and peppered tomato slices, onion and pepper rings, mozzarella, basil leaves, the deli meats, and sliced olives. (NOTE: You can mix-up the order of these ingredients to your liking.)
• Drizzle with vinaigrette and sprinkle with red pepper flakes. Cover with the ciabatta tops.
• Cut the ciabatta sandwiches in half on the diagonal and wrap in plastic wrap or waxed paper. Take a few books and set on top of the sandwiches to weigh them down and soak in the vinaigrette.
• Unwrap and enjoy!
• ITALIAN VINAIGRETTE: 1/2 cup olive oil, 1/4 cup vinegar, 1 tablespoon sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/8 teaspoon coarse ground black pepper, and 1/8 teaspoon salt.
• Mix all ingredients in medium bowl with wire whisk until well blended. Cover. Refrigerate until ready to serve. Makes 6 (2-tablespoon) servings. Prep Time: 5 minutes.