This sandwich received national attention on NPR, during Dan O’Brien’s book review for Stolen Horses. In the book the sandwich is constructed with great attention to detail and is a laugh out loud scene. The sandwich is as delicious as the novel! Serve with milk, to balance the jalapeño heat, or use pickled jalapeños to avoid the heat. Ingredients: (per sandwich) 2 – slices sourdough bread, cut on the bias 4 to 6 – slices Wild Idea Buffalo Salami, cut on the bias 1 or 2 slices – Vidalia onion, cut on the bias 1 – fresh jalapeño, sliced very thin Dijon Mustard Preparation: 1) Prepare all ingredients as suggested above. 2) Generously spread the Dijon mustard on both slices of sourdough. 3) Nestle the salami slices into the mustard, as many as you like, on top of one of the mustard covered bread slices. 4) Top with one or two slices of the Vidalia onion, and desired amount of thinly sliced jalapeno. 5) Cover with the other mustard covered bread slice and cut in half. Excellent, sublime, divine, and bueno!
Buffalo Salami Antipasto Pasta Salad
Buffalo Antipasto Pasta Salad A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like. Ingredients: 1 12 ounce pkg. Wild Idea Buffalo Salami, cut into pieces 1 cup, fresh mozzarella, shredded or cubed 1 each red, yellow and orange bell peppers, diced 1 bunch green onions, chopped 1 can artichoke hearts, drained & chopped 1 cup pepperoncini, sliced ½ cup olives, sliced (prefer Kalamata) ¾ cup sundried tomatoes, julienned ½ lb. pasta, cooked el dente and drained ¼ cup basil pesto ¼ cup olive oil ¼ cup rice or cider vinegar 2 tsp. ground fennel salt & pepper to taste. Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving. Basil Pesto My recipe for Basil Pesto does not include pine-nuts, as I am not a fan. They could easily be added though, for a more traditional recipe. Ingredients: 2 cups fresh basil leaves, packed 2 cups shredded parmesan cheese 3 garlic cloves, chopped 1 tsp. salt 1 tsp. pepper (*I like a little more) 1 Tb. lemon juice (*I like a little more) 1 cup olive oil Place all ingredients in blender and puree until smooth. Refrigerate.