WARM

Spicy Salami wit h Grilled Courgett es and Taleggio

This sandwich was inspired by a pasta sauce that I used to make at Toscanini, a great restaurant here in Amsterdam where I once worked. The combination of flavours and textures impressed me. I always think of it as Small World’s upgrade of the pepperoni pizza. Make sure you get a nice and spicy Italian salami–the Sicilian variety with chilli peppers is perfect.

Ingredients

a splash Lemon Olive Oil (see recipe)

200 g (7 oz) spicy salami, sliced

160 g (5 ½ oz) Grilled Courgettes (see recipe)

100 g (3 ½ oz) Taleggio cheese

coarsely ground black pepper

a good handful rocket (arugula)

Method

Preheat the oven to 175°C (350°F). Cut the bread in half and generously drizzle each side with the lemon olive oil. Tear the spicy salami slices into large pieces, to give them more volume, and arrange on both slices of the bread. Chop the courgette discs into bite-size pieces, and strew them evenly over both sides of the sandwich. Cut the cheese into 2 cm (¾ inch) squares. This cheese can be tricky to cut since it’s so creamy, so use a hot knife if you need to. Arrange the pieces over both sides of the bread and place, open-face, on an oven tray.

Heat the sandwich in the oven until the cheese is melted and the salami has given off its oil, approximately 8 minutes. Just when it’s out of the oven and still hot, give it a good dose of pepper. Scatter over the rocket and put the two sides together.