Salami Sandwich

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

1. Add Balsamic Vinegar and Sugar in a pot.

2. Heat on medium, constantly stirring until dissolved. 

3. Bring to a boil.

4. Bring heat to low. Simmer until the glaze is about ½ original amount or until consistency can coat the back of a spoon.

5. Cool and transfer to a squeeze bottle/ sauce jar.

SALAMI SUB

1. Cut Schiacciata into 2 like this (just so it can fit in the air fryer):

2. Brush top of Schiacciata with EVOO (optional)

3. Air fry for 3-4 mins or until outside is crispy but not burnt (if no air fryer, can toast)

4. Use tongs to hold the bread. Slice in the middle like this:

5. Assemble the sandwiches: Drizzle EVOO -> Arugula -> Salami -> Fresh Mozzarella -> Drizzle of balsamic glaze

6. Cut in half after assembling so you can have a total of 4 mini sandwiches.