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?
Sopressata Sandwich
Ingredients
- 1 12 inch baguette sliced lengthwise
- 6 slices sopressata
- 4 Tablespoons brie spread or thinly sliced brie
- 1/2 cup arugula
Instructions
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Warm the baguette, if not already warm.
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Spread 2 Tablespoons of brie spread over the bottom half of the baguette.
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Arrange sopresatta over brie spread.
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Top with arugula.
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Cover with the top of the baguette.
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Cut baguette in half to give you 2 sandwiches.
Nicole says
This looks SO amazing. I love arugula on my sandwiches 🙂 I love how easy it is to make! Thanks for sharing. I’ll definitely be making these for my lunches next week 🙂
xo Nicole
http://www.damatoadventures.blogspot.com
Kim says
This sounds heavenly! I am heading to the grocery today, so this may be on my list!
Amber says
I love how simple this is and it looks and sounds absolutely delicous. I bet you had a blast exploring Italy and came home with tons of recipe inspiration!
Aish says
I’m hungry right now looking at these pics.
Heather @Boston Girl Bakes says
Wow..this is so simple but my mouth is watering! So jealous of your travels 🙂
Lane says
Traveling is something I don’t do often-but can’t wait to do more!
Ashley | Spit Up And Sit Ups says
Did I really just start a Whole30!? This sandwich looks heavenly!
Lane says
I so love the idea of the whole 30…right up until they say no bread…then I’m out!
Cheryl@neuroticbaker says
You had me at brie! This looks and sounds delicious.
Lane says
Thanks! The Brie really makes it! And SO simple!