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Italian Deli Ciabetta
Recipe from the Tyson Foods Kitchens
12 Servings Serving size: 9 1/4 ounces
INGREDIENTS & INSTRUCTIONS
Thin-sliced smoked ham, hard salami, Cotto salami and Italian fontina cheese on toasted ciabatta roll with red wine vinaigrette, roasted red peppers and marinated artichoke aïoli.
| INGREDIENTS | QUANTITY | METHOD |
|---|---|---|
| Tyson® Deli Slices™ Favorites Smoked Ham, WA, Extra Lean, 0.75 oz. (#17344-2279) | 24 slices | Cover the smoked ham completely and hold in the cooler between 32° and 36°F prior to use. | Wilson Foodservice™ Hard Salami Slicing Log (#51284-654) | 36 slices | Thin-slice the salami on a slicer (3 slices per 1 oz.); cover completely and hold in the cooler between 32° and 36°F prior to use. |
| American Favorite® Cotto Salami, Slicing Log (#55625-211) | 24 slices | Thin-slice the Cotto salami on a slicer (2 slices per 1 oz.); cover completely and hold in the cooler between 32° and 36°F prior to use. |
| Marinated Artichoke Aïoli (Approximately Yield 6 oz., 12 each 1/2 oz. portions) Marinated artichoke hearts, quartered, commercially prepared |
2-1/2 oz. | Marinated Artichoke Aïoli 1. Drain the artichoke hearts marinade into a bowl; reserve. Coarse-chop the artichoke hearts. 2. Combine the chopped artichoke hearts and the reserved marinade in a bowl with the light mayonnaise, Dijon mustard and lemon pepper seasoning; stir to blend. Transfer to another container. Cover and hold at or below 40°F. |
| Light mayonnaise | 4 oz. | |
| Dijon mustard | 1 Tbsp | |
| Lemon pepper seasoning blend commercially prepared | 1/2 tsp. | |
| To Assemble Ciabatta rolls, split for sandwiches, toasted |
12 each | To Assemble a Single Serving 1. Place 1 ciabatta roll on a flat work surface, toasted side up; drizzle 1 tablespoon (1/2 ounce) of the red wine vinaigrette on the bottom half of the ciabatta roll. 2. Top with 2 slices (1 1/2 ounces) of the smoked ham, 3 slices (1 ounce) of the hard salami, 1 slice of the fontina cheese, 2 slices (1 ounce) of the Cotto salami, and 3/4 ounce (4 slices) of the roasted red pepper strips. Spread 1 tablespoon (1/2 ounce) of the marinated artichoke aioli (see recipe) on the top half of the ciabatta roll; close the sandwich |
| Tomato sliced, fresh | 24 slices | |
| Monterey Pepper Jack cheese slices | 12 slices |
Contact your Local Golbon Distrbutor to order the ingredients featured in this recipe.
