A few weeks ago I attended the last in my series of Hollywood Bowl shows for the summer. I've been wanting to attend the Sound of Music Singalong ever since I first heard about it a few years ago, so I was thrilled to know that no obstacles were in my way this year. Of course, right when the summer ended is when the weather decided to behave like summer and I wanted to make something easy and quick for another great potluck picnic. This recipe did require turning on the oven when it was 85 degrees out at 10AM, but it's only for a short time and well worth it. Bon Appetit calls this an end of the week sandwich because it's made of things that I guess typical families still have in their kitchens at the end of the week. I didn't have most of the ingredients, but I didn't mind purchasing them to make the recipe. By the way, if you ever find yourself in Los Angeles at the end of September, make it a point to try and get tickets to this singalong. It's an epic experience that you do not want to miss!
End of the Week Deli Sandwich
(From Bon Appetit, August 2010)
Makes 6+ servings
1 pound pain rustique (can also use ciabatta or focaccia)
1/2 cup pesto
1/4 cup mayonnaise
8 thin cheese slices (I used provolone, can also use Jack, Swiss or Havarti)
9 ounces assorted deli meats (I used mortadella, genova salami, coppa, prosciutto, capocollo and calabrese salame)
2/3 cup sliced drained peperoncini
Thinly sliced red onion (about 1/2 of an onion)
1-2 tomatoes, thinly sliced
Arugula or other lettuce
Preheat the oven to 400 degrees and line a baking sheet with parchment paper or foil.
In a small bowl, mix together the pesto and mayonnaise and spread over both halves of the bread. Top the pesto with the cheese. Bake the bread halves until lightly toasted and the cheese has melted, about 8-10 minutes.
Top the cheese with the meats, then peperoncini, onion, tomatoes, and arugula. Cover sandwich with the top half of the bread. Cut in half, lengthwise and then crosswise into individual sandwiches.