Another Sandwich Saturday! To be honest, I don’t know what names to call some of my sandwiches because I do conjure certain ideas in my mind, and then I taste test them and add a little more of flavour because I feel that they need to, and then viola! It becomes a damn good sandwich.
Most of my sandwiches are borne out of convenience. This was how Sandwich Saturdays started. I (unfortunately) work on Saturday mornings at times, or have to spend the mornings tackling bake orders, cooking lunch or prepping for a Saturday dinner party. Basically, while I wish my weekends were all about hot coffees, croissants and reading - they aren’t. My sandwiches make an appearance for a quick brunch/lunch on the go when I need to.
Today’s the day where my love for cured meats finally make an appearance in a sandwich. And my love for cheese (except blue. I really can’t take blue). I don’t know when I started developing this taste for chorizo, ham, salami and all these wonderful Italian cured meats, but it’s something I do have a little of every week. The Boy and I also make it a point to have regular wine and cheese nights with our own cheese board - because that means we get to build my cheese board with whatever the hell we want with however much we want it YAAASSS.
This sandwich is my go-to sandwich when I’ve got a craving for these meat and cheese, but I’m in the midst of a hectic weekend. The Boy devoured his in a matter of minutes but I’m not one to judge because thats exactly when I did when I had the chance.
Cheese Board Sandwich
1 loaf of focaccia bread or ciabatta bread
A drizzle of olive oil
Cured meats (as much as you’ll like) - Salami, Chorizo, Ham
6 slices Provolone Cheese
1 cup arugula or baby spinach
2 table spoons Dijon Mustard
1. Preheat oven to 200 degrees C. Slice the loaf lengthways into half. Drizzle the olive oil open the open-face side and toast the bread in the oven for 2-3 minutes until golden brown
2. Remove bread from oven. Spread the Dijon mustard on the bottom half of the loaf.
3. Layer the bottom half of the loaf with arugula/baby spinach. Next stack the cured meats and cheese tightly and generously over the loaf. Cover with the top half of the loaf and press down to that it makes a tight sandwich.
4. Wrap it up in foil or parchment paper, and then slice into half. Share and devour!