OPEN-FACE SPICY CAPICOLLO & TOMATO JAM
Rated 5.0 stars by 2 users
Category
Sandwiches
Servings
1
Prep Time
10 minutes
Ingredients
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Fra' Mani Spicy Capicollo, thinly sliced
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2 slices thick-cut multigrain bread
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Shallots, minced
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Olive oil
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1 clove garlic, minced
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Sun-dried tomato jam
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Fresh Arugula
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Balsamic vinegar
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Fleur de sel
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Freshly course-ground black pepper
Directions
Lightly toast the multigrain bread. Combine the olive oil, minced garlic, and minced shallots in a small bowl and spread evenly over each slice of bread, returning to the toaster oven or broiler for just a minute longer for the olive oil to warm.
Spread a thin layer of sun-dried tomato jam over the olive oil. Quickly toss a handful of arugula in a drizzle of olive oil and balsamic vinegar to tenderize the greens then add a layer of the greens to each slice of bread.
Layer on the Fra’ Mani Spicy Capicollo slices in scrunched up, folded waves.
Dollop more sun-dried tomato jam over the Capicollo and finish with remaining drizzles of the olive oil & shallot mixture, balsamic vinegar, fleur de sel, and ground black pepper.