Salame, Cheese and Arugula Melts

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Salame, Cheese and Arugula Melts
Salame, Cheese and Arugula Melts
1 (10- oz.) package Nob Hill Trading Co. Parmesan Herb Ciabatta Bread (in our Bakery)
2/3 cup (up to 1 cup) shredded Parrano (in our Deli)
12 slices Gallo 60% Less Fat Salame
1 cup baby arugula lightly packed
1/4 cup very thin slivers red onion
2 tbsp. chopped walnuts toasted
1/2 tbsp. Kraft Sun Dried Tomato Vinaigrette

Prep time: 10 minutes, Cook time: 5 to 7 minutes

Preheat oven to 425°F. Cut bread in half lengthwise and place bottom half cut side up and top half cut side down on a baking sheet. Top bottom half with cheese and bake for 5 to 7 minutes or until cheese is melted and bread is lightly crisped. Remove from oven and lay salame over cheese. Toss arugula, onion, walnuts and vinaigrette together in a medium bowl; pile onto bread and close sandwich. Serve immediately.

Cut in half to make 2 servings.

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I am always a fan of new ideas for sandwiches! Especially toasted ones! If you have trouble finding the Sun Dried Tomato Vinaigrette in your store (as I did), use the Honey Dijion Vinaigrette as an alternate. It was a delicious substitute! I also added fresh tomato slices to my sandwich b/c I'm a huge tomato lover. It was so good, I can't wait to make it again!!

  Comment Number: 567
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