This is delicious when stuffed into a bun, and is easy to eat on its own or served over a crisp green salad. The flavour packs an Italian-inspired punch. Make it ahead and keep in the refrigerator for up to 2 days. As it sits, the cheese absorbs more of the delicious herb and tomato flavour.2 buffalo mozzarella (8 oz/250 g each), drained
4 oz (125 g) chunk salami, such as Genoa or Calabrese
3 tbsp (45 mL) finely chopped drained sun-dried tomatoes in oil
2 tbsp (25 mL) chopped fresh Italian parsley
2 cloves garlic, minced
2 tsp (10 mL) dried oregano
½ tsp (2 mL) salt
Pinch hot pepper flakes
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) sherry vinegar
4 large soft round buns, halved
4 leaf lettuce leaves
4 oz (125 g) chunk salami, such as Genoa or Calabrese
3 tbsp (45 mL) finely chopped drained sun-dried tomatoes in oil
2 tbsp (25 mL) chopped fresh Italian parsley
2 cloves garlic, minced
2 tsp (10 mL) dried oregano
½ tsp (2 mL) salt
Pinch hot pepper flakes
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) sherry vinegar
4 large soft round buns, halved
4 leaf lettuce leaves
1. Chop mozzarella into bite-size pieces and place in large bowl. Dice salami and add to cheese.
2. Stir in sun-dried tomatoes, parsley, garlic, oregano, salt and hot pepper flakes until combined. Drizzle oil and vinegar overtop to coat and toss lightly.
3. If serving as a sandwich, remove some of the inside crumb of the bottom half of the bun. Spoon in the cheese and salami mixture. Top with lettuce and top bun.
2. Stir in sun-dried tomatoes, parsley, garlic, oregano, salt and hot pepper flakes until combined. Drizzle oil and vinegar overtop to coat and toss lightly.
3. If serving as a sandwich, remove some of the inside crumb of the bottom half of the bun. Spoon in the cheese and salami mixture. Top with lettuce and top bun.
Serves 4
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