These open faced sandwiches start with an amazing slice of freshly baked Roasted Garlic and Herb Focaccia bread purchased from Sift. This bakery was referenced in our most recent travel blog to Mystic, CT.  The focaccia bread makes for an excellent quality sandwich due to its wonderful soft and chewy texture, herbs, and just the right amount of sea salt sprinkled on top for flavor. We layered these sandwiches first with the provolone and next with the salami. To add some sweetness and flavor we roasted the tomatoes, garlic, and onions together and added a generous amount of it on top of the meat and cheese. The few pieces of peppery arugula and some crunchy toasted pine nuts were the finishing touches to these delicious sandwiches. Be sure to include a stop at Sift should you find yourself wanting a delicious loaf of bread, pastries, or quiche.

Makes 6 open faced sandwiches

Ingredients: 

• 1 ounce pine nuts
• 15 ounces cherry tomatoes
• 3 cloves garlic
• 1/2 medium onion, sliced thin
• 1/4 cup olive oil
• 1/2 loaf of Roasted Garlic and Herb Focaccia
• 3 slices provolone, 3/4 ounce each
• 3 ounces genoa salami
• arugula (2-3 ounces total)

Method of Preparation 

1. Toast the pine nuts on medium low heat for about 8-10 minutes, until golden brown. Remove from frying pan and set aside in bowl.
2. Slice tomatoes in half, mince garlic cloves, and thinly slice the onion. Place all 3 ingredients onto a sheet try and coat with the 1/4 cup olive oil. Roast in 350F oven for 18-22 minutes. Remove from oven, place into bowl, and gently mash. Set aside.
3. Slice the bread into 3/4 inch slices and arrange 6 slices on a serving platter.
4. Layer on 1/2 slice of cheese (it’s important to start with the cheese so the tomato mixture does not make the bread soggy).
5. Next, layer on 1/2 ounce genoa salami per slice.
6. Next, spoon on 1 tablespoon of the tomato/garlic/onion mixture.
7. Finish with a small handful of arugula and toasted pine nuts.

Enjoy!