I’ll admit it, I’m having a hard time reentering life after my fabulous trip to the Mediterranean. I’m back to work on a late evening shift (aka not enough sleep), I still have a million emails to catch up on, and to top it all off-I’m sick. I’m struggling to be good to myself, yet still give my kids and home the attention they need. As much as I would’ve loved to spend my waking hours this weekend in the kitchen, it just wasn’t going to happen. Instead I’m eating the Sopressata Sandwich.
My sopressata sandwich was inspired by our travels through Spain and Italy. While there we were amazed at all of sandwiches for sale. Every cafe on every corner had pre-made sandwiches available for just a few euros. The glass cases were full of delicious combinations, with fresh meats, cheeses, and the best part (if you ask me)-the fresh baguettes. There were even sandwiches sold for breakfast! And when in Rome… (yep, literally!).
So this weekend, when I needed something simple, yet comforting, I immediately thought of the sandwiches we had eaten in Barcelona and on the Amalfi Coast of Italy. Some may not call this cooking (and surely I did not turn on my oven or use my range) but the combination of these ingredients is so much more than the individual parts! And who doesn’t need something simple for a weeknight, or a weekend, or even a European style breakfast!?!
I’m lucky to be in Minneapolis where the grocery stores are full of specialty items such as Sopressata, Brie spread and fresh baguettes (disclaimer: these are merely brands that I found in my local store and liked). However I think the key to the sandwich is the baguette, fresh, warm, delicious! If you are not in location where you can get fresh baguettes, or you are not planning on eating this sandwich on the day you do your shopping, a Take-and-Bake baguette will work just fine. The sandwich is so much better when the bread is still warm!
If you’re having trouble finding sopressata or brie, you could also create a super sensational sandwich using a good ham and herb spiked cream cheese, prosciutto and goat cheese or even pulled chicken with a thinly sliced sharp cheddar. The sky is the limit! What is your favorite sandwich combination?
- 1 12 inch baguette, sliced lengthwise
- 6 slices sopressata
- 4 Tablespoons brie spread (or thinly sliced brie)
- ½ cup arugula
- Warm the baguette, if not already warm.
- Spread 2 Tablespoons of brie spread over the bottom half of the baguette.
- Arrange sopresatta over brie spread.
- Top with arugula.
- Cover with the top of the baguette.
- Cut baguette in half to give you 2 sandwiches.