A simple and fresh sandwich, bursting with flavor. Crispy on the outside, soft on the inside filled with peppery arugula, savory salami, and creamy mozzarella. Finished with a drizzle of balsamic glaze and extra virgin oil to balance everything out. It’s the kind of sandwich that you can finish in seconds!
Makes 4 mini sandwich servings
Ingredients
- Balsamic Glaze
- 2 cups Balsamic Vinegar
- ½ cup Brown Sugar
- 1 Schiacciata
- Arugula
- Fresh Mozzarella, Sliced
- Salami
- Extra Virgin Olive Oil (EVOO)
How to make:
BALSAMIC GLAZE
- Add Balsamic Vinegar and Sugar in a pot.
- Heat on medium, constantly stirring until dissolved.
- Bring to a boil.
- Bring heat to low. Simmer until the glaze is about ½ original amount or until consistency can coat the back of a spoon.
- Cool and transfer to a squeeze bottle/ sauce jar.
SALAMI SUB
- Cut Schiacciata into 2 like this (just so it can fit in the air fryer):
- Brush top of Schiacciata with EVOO (optional)
- Air fry for 3-4 mins or until outside is crispy but not burnt (if no air fryer, can toast)
- Use tongs to hold the bread. Slice in the middle like this:
- Assemble the sandwiches: Drizzle EVOO -> Arugula -> Salami -> Fresh Mozzarella -> Drizzle of balsamic glaze
- Cut in half after assembling so you can have a total of 4 mini sandwiches.
