Salami and Meunster Ciabatta Sandwich With Peach Tapenade

This sandwich has coppa salami and Muenster cheese on crunchy ciabatta, with Sun-Dried Frog Hollow Farm O’Henry Peach Tapenade and sweet roasted Christopher Ranch garlic.

By | November 22, 2017

Ingredients

  • 8 ounces sliced coppa salami
  • 4 slices muenster cheese
  • 8 slices ripe tomato
  • 8 leaves butter lettuce
  • 2 cups Frog Hollow Sun-dried O’Henry Peach Tapenade
  • 2 tablespoons fresh lemon juice
  • 2 Christopher Ranch garlic cloves
  • 2 teaspoons olive oil
Sundried Frog Hollow Farm O’Henry Peach Tapenade
  • 2 cups boiling water
  • 1 cup sun-dried peaches (Frog Hollow Farm O’Henry Peaches)
  • 1/2 cup Kalamata olives, pitted
  • 2 tablespoons capers
  • 2 tablespoons fresh chopped parsley

About this recipe

The recipe was supplied by Chef Rick Lewis, Epicurean Group, as a part of the article, "Meet the Farmer" Food Event.

Preparation

For The Peach Tapenade

Preheat a 350 degree oven, and roast the garlic for 12 minutes. 

Combine boiling water and sun-dried O’Henry peaches; cover and let stand 15 minutes or until soft. Drain peaches in a colander over a bowl, reserving 1/2 cup liquid. Combine peaches, reserved liquid, Kalamata olives, capers, parsley, lemon juice and garlic in food processor; pulse until almost smooth but still chunky.  

Place peach mixture in a small bowl; stir in oil. Cover and chill. Makes 3 cups for use as a bruschetta topping or on sandwiches. 

Instructions

Directions:

Cut each ciabatta roll in half.  Spread 1/4 cup of tapenade on top and bottom halves of each ciabatta roll.  Add 2 ounces of sliced coppa salami, 1 slice of Muenster cheese, 2 slices of fresh tomato, 2 butter lettuce leaves. Use a panini press to heat sandwiches and serve warm.

Ingredients

  • 8 ounces sliced coppa salami
  • 4 slices muenster cheese
  • 8 slices ripe tomato
  • 8 leaves butter lettuce
  • 2 cups Frog Hollow Sun-dried O’Henry Peach Tapenade
  • 2 tablespoons fresh lemon juice
  • 2 Christopher Ranch garlic cloves
  • 2 teaspoons olive oil
Sundried Frog Hollow Farm O’Henry Peach Tapenade
  • 2 cups boiling water
  • 1 cup sun-dried peaches (Frog Hollow Farm O’Henry Peaches)
  • 1/2 cup Kalamata olives, pitted
  • 2 tablespoons capers
  • 2 tablespoons fresh chopped parsley
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