Salami-stuffed Bread - 2 ways

   

     A recent trip to Lawrence, KS included a stop at World Market where we bought salami, specialty cheeses and a jar of pepperoncini peppers! 

     Upon arrival at home, I made mini loaves of sourdough French bread, pulled basil pesto out of the freezer, dried tomato pesto from the fridge and created a sliced and stuffed, meat and cheese filled bread. We loved the way it tasted and looked but must admit it was a bit messy to eat. So, the next day, I used another mini loaf of bread to create a more conventional sandwich. Both versions are included below.

     Of course there is no cooking involved, just assembling. And, the ingredients can be varied to your tastes or just use what you have on hand.

Salami Stuffed Bread — sliced vertically and stuffed

1 loaf of French bread

Basil Pesto

Dried Tomato Pesto (we used a commercial product but I’ve blended dried tomatoes, a little garlic, a little Parmesan, pine nuts and olive oil in the food processor to create my own version)

Salami, thinly sliced

Smoked Cheddar Cheese, thinly sliced

Mozzarella Cheese, thinly slices

Pepperoncini Peppers, sliced

1. Slit bread vertically almost to the bottom of the loaf, creating little pockets that can be stuffed. (I made the cuts close together to maximize the proportion of meat & cheese to bread. When I do this again, I’ll made the bread cuts a little wider as the loaf was so full that by I got to the last half I had a hard time getting all the ingredients added.
   
2. Spread basil pesto on one piece of bread, dried tomato pesto on the next. Continue, alternating as you proceed.
   
3. Stuff each pocket with a folded slice of salami, a piece of cheese and pepperoncini pepper slices.  I alternated the cheeses as I moved down the loaf.
   
4. Place sandwich in the oven (350°) for 5 to 8 minutes, just long enough for cheese to begin to melt.

   

   Ready to eat!

Salami Stuffed Bread — conventional style

1 loaf of French bread

Basil Pesto

Dried Tomato Pesto (we used a commercial product but I’ve blended dried tomatoes, a little garlic, a little Parmesan, pine nuts and olive oil in the food processor to create my own version)

Salami, thinly sliced

Smoked Cheddar Cheese, thinly sliced

Mozzarella Cheese, thinly slices

Pepperoncini Peppers, sliced

1. Slit bread horizontally.
   
2. Spread basil pesto on one size of  the bread, dried tomato pesto on the other.
3. Added sliced salami, cheeses and pepperoncini pepper slices to the bottom section of bread. Add top portion.
   
4. Place sandwich in the oven (350°) for 5 to 8 minutes, just long enough for cheese to begin to melt. 
   
   
   
   

Recipes without photos . . .

Salami Stuffed Bread — sliced vertically and stuffed

1 loaf of French bread

Basil Pesto

Dried Tomato Pesto (we used a commercial product but I’ve blended dried tomatoes, a little garlic, a little Parmesan, pine nuts and olive oil in the food processor to create my own version)

Salami, thinly sliced

Smoked Cheddar Cheese, thinly sliced

Mozzarella Cheese, thinly slices

Pepperoncini Peppers, sliced

1. Slit bread vertically almost to the bottom of the loaf, creating little pockets that can be stuffed. (I made the cuts close together to maximize the proportion of meat & cheese to bread. When I do this again, I’ll made the bread cuts a little wider as the loaf was so full that by I got to the last half I had a hard time getting all the ingredients added.
2. Spread basil pesto on one piece of bread, dried tomato pesto on the next. Continue, alternating as you proceed.
3. Stuff each pocket with a folded slice of salami, a piece of cheese and pepperoncini pepper slices.  I alternated the cheeses as I moved down the loaf.
4. Place sandwich in the oven (350°) for 5 to 8 minutes, just long enough for cheese to begin to melt.

Salami Stuffed Bread — conventional style

1 loaf of French bread

Basil Pesto

Dried Tomato Pesto (we used a commercial product but I’ve blended dried tomatoes, a little garlic, a little Parmesan, pine nuts and olive oil in the food processor to create my own version)

Salami, thinly sliced

Smoked Cheddar Cheese, thinly sliced

Mozzarella Cheese, thinly slices

Pepperoncini Peppers, sliced

1. Slit bread horizontally.
2. Spread basil pesto on one size of  the bread, dried tomato pesto on the other.
3. Added sliced salami, cheeses and pepperoncini pepper slices to the bottom section of bread. Add top portion.
4. Place sandwich in the oven (350°) for 5 to 8 minutes, just long enough for cheese to begin to melt. 

Tomato & Pesto Tart

Garden ripe tomatoes and basil + last Sunday's edition of The Kitchen on the Food Network were the inspiration for this yummy tart that can be served as an appetizer or side dish. I made just a few adjustments to the recipe prepared by Sunny Anderson. She used a store bought crust; I made my own (even an no-roll oil crust would work). Purchased pesto or any pesto recipe would work but I like the addition of thyme that she added; she actually used almonds as the nut in the pesto but I opted for a combo of pine nuts and walnuts that I toasted.

Tomato & Pesto Tart    Makes one tart (9” round or equivalent size)

For the tart:

1 unbaked pie crust

2 or 3 tomatoes, skins removed & sliced 1/4” thin

1 tablespoons olive oil

Kosher salt and freshly ground black pepper

For the pesto:

1 lightly packed cup of basil / could use part parsley

5 sprigs thyme, leaves stripped

2 to 3 cloves garlic

1/4 cup grated Parmesan cheese, plus more for garnish

1/4 cup pine nuts, toasted / could use part walnuts

1 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper

2 to 3 tablespoons extra virgin olive oil

1. Preheat oven to 425°.
2. Crust: Place crust into tart pan with removable bottom (or it can be made in a pie pan, too), carefully easing crust into pan while pressing it into the sides; trim top edges. Using a fork, prick the bottom of the crust a few times to prevent puffing. Chill for 30 minutes.
   
3. Bake crust in preheated oven for about 8 to 12 minutes, until crust it set and just starting to brown. Cool slightly.
4. Reduce the oven temperature to 375°.
5. Pesto:Blend the basil/parsley, thyme, garlic, Parmesan, pine nuts/walnuts, and lemon juice in a food processor until the ingredients resemble a rough paste. 
   
   
   
   
   
   
   
   
   
6. Taste the pesto and season with salt and pepper, if needed. 
7. Slowly drizzle the olive oil into the feed tube while blending.
8. Assembly/Baking: Evenly spread pesto over the bottom of partially baked crust. 
   
9. Place tomatoes over pesto, overlapping each slice slightly as you move around the tart pan. Continue until the entire pan is covered with tomato slices.
   
10. Drizzle 1 tablespoon olive oil over the top of tart and sprinkle with a pinch of salt and a few grinds of black pepper. 
11. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
12. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.
    

Recipe without photos . . .

Tomato & Pesto Tart    Makes one tart (9” round or equivalent size)

For the tart:

1 unbaked pie crust

2 or 3 tomatoes, skins removed & sliced 1/4” thin

1 tablespoons olive oil

Kosher salt and freshly ground black pepper

For the pesto:

1 lightly packed cup of basil / could use part parsley

5 sprigs thyme, leaves stripped

2 to 3 cloves garlic

1/4 cup grated Parmesan cheese, plus more for garnish

1/4 cup pine nuts, toasted / could use part walnuts

1 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper

2 to 3 tablespoons extra virgin olive oil

1. Preheat oven to 425°.
2. Crust: Place crust into tart pan with removable bottom (or it can be made in a pie pan, too), carefully easing crust into pan while pressing it into the side; trim top edges. Using a fork, prick the bottom of the crust a few times to prevent puffing. Chill for 30 minutes.
3. Bake crust in preheated oven for about 8 to 12 minutes, until crust it set and just starting to brown. Cool slightly.
4. Reduce the oven temperature to 375°.
5. Pesto:Blend the basil/parsley, thyme, garlic, Parmesan, pine nuts/walnuts, and lemon juice in a food processor until the ingredients resemble a rough paste. 
6. Taste the pesto and season with salt and pepper, if needed. 
7. Slowly drizzle the olive oil into the feed tube while blending.
8. Assembly/Baking: Evenly spread pesto over the bottom of partially baked crust. 
9. Place tomatoes over pesto, overlapping each slice slightly as you move around the tart pan. Continue until the entire pan is covered with tomato slices.
10. Drizzle 1 tablespoon olive oil over the top of tart and sprinkle with a pinch of salt and a few grinds of black pepper. 
11. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
12. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.

Side dish Salad: Green Bean & Cauliflower Salad with bacon and pesto

Our July/August 2015 issue of Cuisine at home arrived this week, and it was the inspiration for my version of a recipe in their magazine. The green beans and cauliflower were blanched for just minutes/seconds (3 min. for green beans; 30 sec. for cauliflower) in the original recipe but we much preferred cooking them to a tender-crisp consistency.

Green Bean & Cauliflower Salad with bacon and pesto

Salad

   1 lb. fresh green beans, trimmed & halved

   1 lb. fresh cauliflower floret

   1 cup halved grape tomatoes (I used an heirloom blend)

   7 strips bacon, diced, cooked until crisp

   Toasted pine nuts 

Pesto Dressing

   ¾ to 1 cup prepared pesto

   ½ teaspoon red pepper flakes

   Extra olive oil to thin pesto

1. Cook green beans and cauliflower in boiling salted water until tender-crisp (or steam if preferred).
   
2. Drain and transfer to a bowl of ice cold water to stop the cooking.
3. Dry and completely dry the vegetables (a salad spinner works well for this task).
4. Transfer veggies to a platter; add tomatoes and bacon.
5. Combine ingredients for Pesto Dressing.
6. Garnish vegetables with pine nuts and serve with Pesto Dressing.

Recipe without photos . . .

Green Bean & Cauliflower Salad with bacon and pesto

Salad

   1 lb. fresh green beans, trimmed & halved

   1 lb. fresh cauliflower floret

   1 cup halved grape tomatoes (I used an heirloom blend)

   7 strips bacon, diced, cooked until crisp

   Toasted pine nuts 

Pesto Dressing

   ¾ to 1 cup prepared pesto

   ½ teaspoon red pepper flakes

   Extra olive oil to thin pesto

1. Cook green beans and cauliflower in boiling salted water until tender-crisp (or steam if preferred).
2. Drain and transfer to a bowl of ice cold water to stop the cooking.
3. Dry and completely dry the vegetables (a salad spinner works well for this task).
4. Transfer veggies to a platter; add tomatoes and bacon.
5. Combine ingredients for Pesto Dressing.
6. Garnish vegetables with pine nuts and serve with Pesto Dressing.

Pesto & Pizza

     I remember growing up on the farm – there was a specific day for laundry, another for ironing; those tasks each took most of a day. As I’ve said before this is my herb and spice week – one day for drying, the next for preparing vinegars, oils and butters and, that means today is pesto day. Seems like my past is coming back to haunt me but at least I can just throw the clothes in the washer and the dryer these days!

    Barry went to the Elk’s for dinner with the guys tonight so I used the freshly make pesto to make an individual pizza – somewhat reminiscent of Margerita Pizza. I like it extra crispy and lightly caramelized so I bake it a little longer than prescribed. Recipes for the pesto, pizza and pizza dough follow.

Homemade Basil Pesto

4 tablespoons pine nuts (or use all or part walnuts)

1 1/2 tablespoons diced garlic (about 4 large cloves)

2 1/2 cups fresh basil leaves, packed (remove stems & any sections that might have gone to seed); could also throw in a little parsley if desired

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

Squeeze or two of lemon (to help retain bright green color)

3/4 cups olive oil

1/2 cup freshly grated Parmesan

1.  Place the  pine nuts, walnuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds.

2.  Add the basil leaves, salt, and pepper + a squeeze of two of lemon.

3.  With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed.

4.  Add the Parmesan and puree for a minute.

5.  Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. (I like to put in muffin tins that have been fitted with foil cupcake papers. Cover the muffin tin pan with foil and freeze; when pesto is solid, remove from pans and pop into a freezer bag. For smaller amounts, use ice cube trays.)

I double the batch and it yielded 9 standard muffin tins full of pesto.

Uses for Basil Pesto:

·   Add it to mayo for a delicious sandwich spread.

·   Brush it on slices of French bread (wrap in foil & bake @ 350° for 20 to 30 min.) or halved tomatoes and then grill or broil.

·   Slather it on corn on the cob and then grill (suggestion from Melissa Hoover Norman)

·   Add a little to pasta, soups, baked or mashed potatoes.

·   Use it to make the Pesto Pizza recipe that follows . . .

Pesto Pizza

Pre-baked thin pizza crust (can also be made from freshly made pizza dough)

Prepared pesto

Mozzarella, freshly grated from a block of cheese (or use fresh balls, cut into thin slices)

Thinly sliced tomatoes, blotted dry

Coarse salt & pepper

Olive oil

1.  Spread pre-baked pizza crust with a thin layer of pesto – spread to the edge.

Pre-baked crust has been spread with pesto; other ingredients are ready to be added.

2.  Sprinkle with grated Mozzarella, top with tomatoes, season with salt and pepper and drizzle with oil.

3.  Bake in a preheated oven according to directions with crust (see below).

Pizza is ready to be baked.

Pizza Dough

2 1/2 cups all-purpose flour (for whole wheat crust, substitute about 3/4 cup
white wheat flour) / more flour only if dough is sticky

1 tablespoon vegetable oil

1 tablespoon active dry yeast (equivalent to a ¼ oz. pkg.)

1 teaspoon salt

1 cup water @ 120°

1/2 teaspoon granulated sugar

1.  Combine flour, yeast, salt and sugar in mixing bowl; stir.

2.  Add vegetable oil and water. Mix together.

3.  Knead about 5 to 7 minutes; shape, put in oiled bowl (turn to oil top of dough) and let rise until double in volume (about 30 minutes).

4.  Punch down; divide into 2 equal pieces; shape into round balls.

5.  Let dough rest for 4 minutes. Roll out to approximately 12” diameter (or vary shape to fit preference). Spray pizza pan with non-stick vegetable cooking spray and wipe off excess or lightly coat pan with butter or margarine for a crispier crust.

6.  Place shaped dough on prepared pan and let rise up to about 10 minutes, or omit this rising for a crisper, thinner crust. 

7.  Add sauce & other topping and bake in 450 to 475° oven for 20 to 25 minutes. 

To pre-bake crust: 

1.  Prick crust with fork and bake in a preheated 425 to 450° oven for 5 to 8 minutes.  Let cool, then wrap and freeze up to 6 weeks. When ready to use, bring crust to room temperature. Add sauce, toppings and bake in preheated 450° oven for 10 to 15 minutes or until all toppings are hot and bubbly.  Cover edges with foil if edges become too brown. 

2.  Or, refrigerate pre-baked dough for a couple of days; remove from refrigerator 1 to 2 hours before using. 

Related Posts:
Make ours "thin & crispy" — Pizza Crust & a couple of our favorite toppings
Pepperoni Pizzaz Pizza

Pesto-Parmesan Salmon

Definitely a keeper, this is another one of the recipes that my sister Marla Payne recommended. She found the recipe on Skinnytaste blog but then adapted it to use pesto instead of basil. Marla prepared it in an air fryer; I used the oven method. Recipe is easily adjusted for more or less servings.   

Pesto-Parmesan Salmon     2 servings

Olive oil

2 salmon filets, skin removed (about 5 oz. each)

1/4 large lemon 

Kosher salt

Coarsely ground black pepper

About 1 1/2 tablespoons mayonnaise

About 1 tablespoon pesto (purchased or homemade)

About 1 1/2 tablespoons grated Parmesan cheese

 

Oven directions:

1. Preheat the oven to 425° F.  Spritz or brush a sheet pan with olive oil.
2. Season the salmon with lemon juice, salt and pepper.
3. In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
   
4. Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
   
5. Bake about 10 to 12 minutes*, depending on thickness of the salmon.  

*Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. To test for doneness, use a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.

 

Air Fryer directions:

1. Preheat air fryer to 400° F.  Spritz the basket with olive oil.
2. Season the salmon with lemon juice, salt and pepper.
3. In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
4. Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
5. In batches, air fry 7 minutes*, or longer depending on thickness of the salmon.

Recipe without photos . . .

Pesto-Parmesan Salmon     2 servings

Olive oil

2 salmon filets, skin removed (about 5 oz. each)

1/4 large lemon 

Kosher salt

Coarsely ground black pepper

About 1 1/2 tablespoons mayonnaise

About 1 tablespoon pesto (purchased or homemade)

About 1 1/2 tablespoons grated Parmesan cheese

 

Oven directions:

Preheat the oven to 425° F.  Spritz or brush a sheet pan with olive oil.
Season the salmon with lemon juice, salt and pepper.
In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
Bake about 10 to 12 minutes*, depending on thickness of the salmon. 

*Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. To test for doneness, use a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.

 

Air Fryer directions:

Preheat air fryer to 400° F.  Spritz the basket with olive oil.
Season the salmon with lemon juice, salt and pepper.

In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.

Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
In batches, air fry 7 minutes*, or longer depending on thickness of the salmon.

Pasta with a Pizzaz & it’s gluten-free! (tomatoes, onions, basil pesto & a little sausage form the sauce & we switched to rice pasta)

Pasta Sauce with a Pizzaz!

Hungry for pasta, I decided to put a twist on the sauce and swap traditional pasta for a variation made from ground brown rice and rice bran. As far as the sauce goes, it is pretty much my usual recipe except I went heavy on the veggies, light on the meat and added homemade pesto to the mix. The rice pasta, which just happens to be gluten free, is a product we thought might be interesting to try . . . and it certainly met with our approval and paired well with the sauce. It was definitely pasta with a pizzaz!

Pasta with a Pizzaz! (tomatoes, onions, basil pesto & a little sausage form the sauce & we switched to rice pasta)    3 to 4 servings

Sauce

1 tablespoon olive oil

1 onion, diced

¼ to ⅓ lb. ground pork sausage (we always opt for Zey’s store brand  -- Zey’s Market, 1020 W. 1^st St., Abilene, KS)

1 to 2 teaspoons Italian seasoning

½ to 1 teaspoon Kosher salt

½ teaspoon coarsely ground black pepper

4 oz. sliced button mushrooms

1 (14.5 oz.) can diced tomatoes with juice

1 (8 oz.) can tomato sauce

¼ to ⅓ cup basil pesto (I used homemade basil pesto) 

Pasta: 8 oz. of Tinkyada® Brown Rice Pasta, cooked according to pkg. directions (it takes 15 to 16 minutes to cook)  

1. Heat olive oil in a skillet over medium heat; then add the onions and partially cook.
2. Add sausage, breaking it up into small pieces. Cook and stir until sausage is lightly browned. Season with Italian seasoning, salt and pepper as mixture cooks.
3. When sausage in lightly browned, add mushrooms and continue to cook until mushrooms cook down and sausage is nicely browned.
4. Add diced tomatoes with juice + tomato sauce and basil pesto. Reduce heat and simmer for 20 to 30 minutes, allowing flavors to meld.
   
5. Meanwhile, cook pasta (if using Brown Rice Pasta allow 15 to 16 minutes cooking time).
6. Drain pasta and add to sauce.
   
   
   
   Recipe without photos . . .
   Pasta with a Pizzaz! (tomatoes, onions, basil pesto & a little sausage form the sauce & we switched to rice pasta)    3 to 4 servings
   Sauce
   1 tablespoon olive oil
   1 onion, diced
   ¼ to ⅓ lb. ground pork sausage (we always opt for Zey’s store brand  -- Zey’s Market, 1020 W. First St., Abilene, KS)
   1 to 2 teaspoons Italian seasoning
   ½ to 1 teaspoon Kosher salt
   ½ teaspoon coarsely ground black pepper
   4 oz. sliced button mushrooms
   1 (14.5 oz.) can diced tomatoes with juice
   1 (8 oz.) can tomato sauce
   ¼ to ⅓ cup basil pesto (I used homemade basil pesto) 
   
   
   Pasta: 8 oz. of Tinkyada® Brown Rice Pasta, cooked according to pkg. directions (it takes 15 to 16 minutes to cook)  
   1. Heat olive oil in a skillet over medium heat; then add the onions and partially cook.
   2. Add sausage, breaking it up into small pieces. Cook and stir until sausage is lightly browned. Season with Italian seasoning, salt and pepper as mixture cooks.
   3. When sausage in lightly browned, add mushrooms and continue to cook until mushrooms cook down and sausage is nicely browned.
   4. Add diced tomatoes with juice + tomato sauce and basil pesto. Reduce heat and simmer for 20 to 30 minutes, allowing flavors to meld.
   5. Meanwhile, cook pasta (if using Brown Rice Pasta allow 15 to 16 minutes cooking time).
   6. Drain pasta and add to sauce.