from our chefs / recipes
• 2 Turano French Rolls
• ½ cup pesto
• ¼ pound Mozzarella, sliced 1/4 inch thick
• ¼ pound Genoa Salami, sliced thin
• ¼ cup fresh arugula
• Fresh basil, to taste
• 1 tablespoon olive oil
• Cracked pepper, to taste
① Cut French Roll in half lengthwise, leaving the back edge connected so the sandwich can hinge open and closed.
② Spread the inside of the French Roll with pesto. Layer with mozzarella, salami, arugula, and basil.
③ Drizzle with olive oil and sprinkle with cracked pepper. Cut French Roll in half and serve.
Send this to a friend