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fried pepperoni mozzarella ciabatta
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Fried Salami Ciabatta Sanwich

The ultimate ciabatta sandwich! Filled with fried pepperoni, honey roasted ham, mozzarella, tomato & a hazelnut pesto.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Lunch, Snack
Cuisine: Italian
Servings: 4 People
Author: Ben Racey

Equipment

  • Food Processor
  • Large Frying Pan
  • Large Chopping Board
  • Cheese Grater
  • Serrated Bread Knife

Ingredients

Hazelnut Pesto

  • 50 g Blanched Hazelnuts
  • 30 g Rocket Washed
  • 25 g Fresh Basil
  • 10 g Parmesan Grated
  • 2 Cloves Garlic
  • 1 Lemon Juiced
  • 120 g Olive Oil

The Sandwich

  • 1 Ciabatta
  • 20 Slices Pepperoni
  • 3 Slices Honey Roast Ham
  • 1 Ball Mozarella Drained & Thinly Sliced
  • 1 Large Vine Tomato Thinly Sliced

Instructions

  • Hazelnut Pesto.
    Preheat an oven to 200°c/180°c fan.
    Place the hazelnuts on a baking tray & roast for 5-10 minutes or until golden brown. Leave to cool then peel off any skins.
  • Next, place the rocket, basil (don’t worry about picking the leaves, throw the stalks in as well!), parmesan, garlic, lemon juice & hazelnuts into a food processor or jug blender. Add in the olive oil, season with salt & pepper then blitz until smooth, scraping the sides down occasionally with a rubber spatula.
    Once blitzed, transfer the pesto to a bowl & set aside.
  • The Sandwich.
    Cut your ciabatta in half then set aside.
    Heat a frying pan over a medium heat & add in a splash of veg oil. Fry the pepperoni slices for 30 seconds on each side then transfer to a plate. Keep hold of the oil in the pan.
    Brush the inside of the ciabatta with the pepperoni infused oil then spread a generous layer of pesto onto one side.
  • Next, add in the ham, overlapping if necessary. Spread the slices of tomato on top then season with salt & pepper.
  • Take the fried pepperoni & place on top of the tomato, followed by the sliced mozzarella. Season the cheese with a crack of black pepper then top with the other piece of bread.
  • Using a serrated bread knife, cut the ciabatta into 3-4 portions then serve.

Notes

To Cook On An Aga.
Roast the hazelnuts in the centre of the baking oven for 5-10 minutes.
Cook the pepperoni in a frying pan on the boiling plate. If the pan gets too hot, switch over to the simmering plate.
This sandwich is best served straight away!
The pesto recipe makes more than you will need. It will keep in the fridge for several days though & can be used for sandwiches, pasta & salad.