Mozzarella Salami Picnic Baguette Recipes

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SALAMI MOZZARELLA BAGUETTE



Salami Mozzarella Baguette image

It takes less than 15 minutes to make a crispy snack for you and your friends. What's more, a baguette bread filled with mozzarella and salami is a smart and tasty choice when you are in a hurry.

Provided by Raluca Cristian

Categories     Breakfast & brunch, Main course, nut-free, Starters & snacks

Time 25m

Yield 4

Number Of Ingredients 5

1 baguette
2 cups of shredded mozzarella
2 red bell peppers
3.5 ounces of salami
1 teaspoon aromatic herb

Steps:

  • Preheat the oven to 400 degrees F/220 degrees C.
  • With a small knife, cut the top of the baguette. Remove carefully and scrape out the remaining bread to create a hollow space. Also, cut the edges of the baguette.
  • Dice the red bell pepper. Slice the salami.
  • Stuff the baguette with 1 cup of mozzarella and the red bell pepper.
  • Put salami slices over it, add the remained mozzarella.
  • Season it with aromatic herbs.
  • Bake for 7-8 minutes.
  • Cut 1-inch/0.5 cm slices of salami and mozzarella bread.
  • Serve warm!

Nutrition Facts : Calories 349 calories, Protein 20 grams, Fat 24 grams, Carbohydrate 21 grams

MOZZARELLA & SALAMI PICNIC BAGUETTE



Mozzarella & salami picnic baguette image

A perfect sandwich for a summer picnic. Filled with salami, spinach, basil, pesto and mozzarella, it has all the flavours of Italy that kids and grownups will enjoy

Provided by Emily Kerrigan

Categories     Lunch, Snack

Time 10m

Number Of Ingredients 7

1 white or brown baguette
3 tbsp fresh green pesto
1 beef tomato
1 ball mozzarella (about 200g)
2 handfuls baby spinach leaves
handful basil leaves
6 slices salami

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.

Nutrition Facts : Calories 540 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 2.4 milligram of sodium

MORTADELLA AND MOZZARELLA BAGUETTE



Mortadella and Mozzarella Baguette image

Provided by Giada De Laurentiis

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 6

One 15-inch piece baguette bread
1/4 cup basil pesto
1/3 pound mortadella, thinly sliced
1/3 pound fresh mozzarella cheese, sliced 1/4 inch thick
1/8 teaspoon kosher salt
2 tablespoons fried capers (see Cook's Note)

Steps:

  • Cut the baguette in half horizontally. Spread the pesto evenly on the insides of both sides of the baguette. Fold the mortadella to fit the baguette and shingle it along the bottom half. Tear the mozzarella slices into pieces on top of the mortadella. Season evenly with the salt and sprinkle with the capers. Close the sandwich with the top half of the baguette and cut into 4 or 6 pieces.

SALAMI-MOZZARELLA CALZONE



Salami-Mozzarella Calzone image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 large eggs
1/4 cup chopped fresh parsley
1 teaspoon grated lemon zest
1/4 pound shredded reduced-fat mozzarella cheese
Extra-virgin olive oil, for brushing
1 13.8-ounce tube refrigerated pizza dough
1/4 pound deli-sliced salami, cut into thin strips
1 1/2 cups giardiniera (pickled mixed vegetables), drained
1/4 pound sliced provolone cheese

Steps:

  • Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.
  • Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.
  • Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

Nutrition Facts : Calories 660, Fat 36 grams, SaturatedFat 14 grams, Cholesterol 171 milligrams, Sodium 1,683 milligrams, Carbohydrate 52 grams, Fiber 3 grams, Protein 34 grams

SPICY MARINATED MOZZARELLA WITH OREGANO AND CAPERS



Spicy Marinated Mozzarella with Oregano and Capers image

Categories     Salad     Cheese     Appetizer     Picnic     Low Carb     Quick & Easy     Backyard BBQ     Mozzarella     Summer     Party     Oregano     Capers     Bon Appétit

Yield Makes 6 appetizer servings

Number Of Ingredients 8

12 ounces fresh water-packed mozzarella cheese, drained, cut into 1/4-inch-thick slices
6 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 tablespoon minced fresh oregano
1/4 teaspoon coarse salt
1/4 teaspoon ground black pepper
2 tablespoons capers, chopped

Steps:

  • Overlap cheese slices on medium platter.
  • Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and crushed pepper and stir just until garlic begins to color, about 2 minutes. Remove from heat; stir in oregano, salt, and pepper. Cool. Stir in capers and remaining 4 tablespoons oil. Spoon over cheese slices.

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