Italian Style Chopped Sandwich
Donal Skehan
Donal Skehan
Recipe - Jetland
Italian Style Chopped Sandwich
Prep Time15 Minutes
Servings2
Cook Time15 Minutes
Ingredients
2 tbsp olive oil
8 slices salami
8 slices prosciutto
1 large handful rocket
80g semi dried tomatoes
50g Italian grilled artichokes
2 tbsp Parmesan shavings
½ small red onion
100g mozzarella bocconcini
2 tbsp extra virgin olive oil
4 tbsp mayonnaise
3 tsp Italian basil pesto
2 ciabatta
Sea salt
Freshly ground black pepper
Directions
INGREDIENTS
- 2 tbsp olive oil
- 8 slices salami
- 8 slices prosciutto
- 1 large handful rocket
- 80g semi dried tomatoes
- 50g Italian grilled artichokes
- 2 tbsp Parmesan shavings
- ½ small red onion
- 100g mozzarella bocconcini
- 2 tbsp extra virgin olive oil
- 4 tbsp mayonnaise
- 3 tsp Italian basil pesto
- 2 ciabatta
- Sea salt & freshly ground black pepper
METHOD
- Heat a pan over a medium high heat. Add one tablespoon of the olive oil and fry the prosciutto until crispy and golden. Remove from the pan and set aside on a chopping board.
- Add the rocket, semi dried tomatoes, artichoke, Parmesan shavings, red onion and mozzarella to the board. Drizzle over the extra virgin olive oil, season with black pepper and with a large sharp knife, chop everything into smaller than bitesize pieces.
- Place the mayonnaise into a bowl and swirl through the pesto.
- Heat a griddle pan over a high heat. Split the ciabatta in half and rub with the remaining olive oil and a sprinkle of sea salt. Toast on the pan for 2-3 minutes until golden brown with deep char marks.
- Spread the pesto mayo on the ciabatta and scoop the chopped ingredients to fill the sandwich and enjoy!
15 minutes
Prep Time
15 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Dunnes Stores Spanish Extra Virgin Olive Oil 250ml
€2.45€9.80/l
Dunnes Stores German Style Salami 100g
€1.20€12.00/kg
Dunnes Stores Prosciutto Di San Daniele 100g
Buy 3 get Cheapest Free
€3.99€39.90/kg
Dunnes Stores Peppery Wild Rocket Leaves 100g
€1.39€13.90/kg
Dunnes Stores Semi Dried Tomatoes 120g
Buy 2 for €5
€3.29€27.42/kg
Epicure Artichoke Hearts in Salted Water 390g
€2.99€7.67/kg
Dunnes Stores Parmigiano Reggiano Shavings 80g
€2.39€29.88/kg
Dunnes Stores My Family Favourites Red Onions
€0.99€1.32/kg
Dunnes Stores Mozzarella Bocconcini 125g
€2.35€18.80/kg
Dunnes Stores Spanish Extra Virgin Olive Oil 250ml
€2.45€9.80/l
Dunnes Stores My Family Favourites Mayonnaise 450ml
€1.19€2.64/l
Dunnes Stores Italian Basil Pesto 180g
SAVE 25%
€1.50 was €2.00€8.33/kg
Panelto Deli Ciabatta +50% Extra Free
€2.60€0.43 each
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Recipe
INGREDIENTS
- 2 tbsp olive oil
- 8 slices salami
- 8 slices prosciutto
- 1 large handful rocket
- 80g semi dried tomatoes
- 50g Italian grilled artichokes
- 2 tbsp Parmesan shavings
- ½ small red onion
- 100g mozzarella bocconcini
- 2 tbsp extra virgin olive oil
- 4 tbsp mayonnaise
- 3 tsp Italian basil pesto
- 2 ciabatta
- Sea salt & freshly ground black pepper
METHOD
- Heat a pan over a medium high heat. Add one tablespoon of the olive oil and fry the prosciutto until crispy and golden. Remove from the pan and set aside on a chopping board.
- Add the rocket, semi dried tomatoes, artichoke, Parmesan shavings, red onion and mozzarella to the board. Drizzle over the extra virgin olive oil, season with black pepper and with a large sharp knife, chop everything into smaller than bitesize pieces.
- Place the mayonnaise into a bowl and swirl through the pesto.
- Heat a griddle pan over a high heat. Split the ciabatta in half and rub with the remaining olive oil and a sprinkle of sea salt. Toast on the pan for 2-3 minutes until golden brown with deep char marks.
- Spread the pesto mayo on the ciabatta and scoop the chopped ingredients to fill the sandwich and enjoy!