Salami-Pesto Sandwiches
Prep: 15 minutes
Bake: 10 minutes • Serves: 4
4 ciabatta rolls, cut in half horizontally
1 tablespoon unsalted butter, melted
1/2 cup basil pesto
1/2 pound thinly sliced salami
1 package (8 ounces) fresh mozzarella cheese, thinly sliced
1/4 cup chopped drained sun-dried tomatoes in oil
1/2 cup packed baby arugula
1 tablespoon unsalted butter, melted
1/2 cup basil pesto
1/2 pound thinly sliced salami
1 package (8 ounces) fresh mozzarella cheese, thinly sliced
1/4 cup chopped drained sun-dried tomatoes in oil
1/2 cup packed baby arugula
1.Preheat oven to 425°. Place rolls, cut side up, on rimmed baking pan; brush with butter and bake 5 minutes or until lightly browned.
2.Spread top halves of rolls with pesto; top bottom halves of rolls with salami, cheese and tomatoes. Bake sandwiches 5 minutes or until golden brown and cheese melts.
3.Top bottom halves of rolls with arugula and top halves of rolls, pesto side down.
Approximate nutritional values per serving (1 sandwich):
757 Calories, 51g Fat (19g Saturated), 117mg Cholesterol,
1842mg Sodium, 40g Carbohydrates, 2g Fiber, 31g Protein