FAKE POTATO PIADINA Air Fryer
- ciacookitalianabroad
Salami sandwich with provolone cream and grilled eggplant
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 15 min
- Serving: 4
PRESENTATION
This salami and provolone sandwich layers sweet, finely ground salame di Milano against a sharp provolone cream, with grilled eggplant tucked between them inside a rosetta roll. The rosetta's crisp scored crust and hollow interior hold everything in place without going soft—which matters when the components are this bold.
Contributor Giuliana shared the combination during an episode of the GialloZafferano vodcast "Ti mando un vocale." The eggplant is what keeps it from reading as a straightforward deli build. Grilled and dressed with rosemary-infused extra virgin olive oil, it adds an herbal, faintly smoky note that balances both the richness of the provolone cream and the mild sweetness of the salami—three flavors that pull in different directions and land in the same good place.
INGREDIENTS
- For 4 sandwiches
- Bread 9 oz (250 g) - (4 rosette rolls)
- Salami 5 oz (140 g) - from Milan
- Eggplant 11 oz (300 g)
- Fine salt to taste
- For the infused oil
- Extra virgin olive oil 15 tbsp (200 g)
- Rosemary 6 ½ tbsp (20 g)
- For the provolone cream
- Spicy Provolone cheese 3.5 oz (100 g) - from Amatrice
- Fresh liquid cream ½ cup (130 g)
Preparation
How to prepare Salami sandwich with provolone cream and grilled eggplant
To prepare the salami sandwich with provolone cream and eggplant, start with the infused oil: place the washed and dried rosemary needles in a small saucepan 1, add the oil 2 and heat it to 104°F 3. Once warmed, turn off the heat and let it cool 3.
Meanwhile, take care of the eggplants: trim the ends and slice them into thin slices 4, then place them on a very hot grill 5 and cook for 3-4 minutes per side, depending on thickness 6. Once grilled, transfer the eggplants to a bowl.
In the meantime, strain the rosemary-infused oil 7. Dress the grilled eggplants with the rosemary oil 8 and salt 9.
Move on to the provolone cream: heat the cream in a small saucepan 10 and grate the provolone 11. When the cream is hot, remove the pan from the heat and add the grated cheese in several batches 12. Whisk well to fully melt it.
You're ready to assemble the sandwiches: cut the rosetta in half with a serrated knife 13, then spread a tablespoon of provolone cream on the bottom half 14 and add the grilled eggplant 15.
Fill with slices of salami 16, top with a little more sauce 17 and close with the top half. Your salami sandwich with provolone cream and eggplant is ready to enjoy 18!
Storage
Tip
For the translation of some texts, artificial intelligence tools may have been used.
From our bloggers