This sandwich is far from ordinary. Layers of savory salumi, creamy fresh mozzarella, peppery arugula, crisp fennel, and bright pesto are stacked inside a ciabatta loaf to create a bold, flavorful picnic sandwich.
The Hollywood Bowl is one of my favorite Southern California venues. My family and I try to catch as many summer performances there as we can. Whether you have bench seats in the back or box seats up front, the experience is special: live music, a cool evening breeze, and a bottle of wine. Packing your own picnic lets you enjoy the show and skip long concession lines.
This salumi mozzarella sandwich is one of my go-to picnic staples. Adapted from Giada De Laurentiis’ marinated salumi sandwich, it’s easy to assemble, holds up well, and tastes even better after a short chill.
Ingredients
The sandwich is built from five main components:
- Ciabatta bread loaf
- Pesto Genovese
- Salumi (cured meats)
- Fresh mozzarella
- Arugula-fennel salad and tomato
Ciabatta
Ciabatta is an Italian bread with a crisp crust and an airy, chewy interior. It’s ideal for sandwiches because it soaks up sauces without becoming soggy. Buy a freshly baked loaf from a local bakery, your supermarket bakery, or a store that carries quality in-house bread.
Pesto Genovese
Pesto Genovese—made with fresh basil, pine nuts, garlic, Parmesan, and olive oil—adds herbaceous, nutty brightness. For best flavor, use refrigerated pesto rather than shelf-stable jars.
Salumi
“Salumi” refers to Italian cured meats such as prosciutto, bresaola, coppa, and salami. The original recipe calls for hot coppa and finocchiona, which can be harder to find; I use salami piccante (or pepperoni) and sopressata. You can substitute your favorite cured meats or even sliced roasted turkey.
Cheese
Use fresh mozzarella—its creamy texture and mild flavor complement the salty salumi and bright pesto. Slice it thin so it layers evenly.
Vegetables
Top the sandwich with a simple salad of arugula and thinly sliced fennel dressed with red wine vinegar and olive oil. Layer sliced tomato between the cheese and salad for freshness and balance.
Assembly
STEP 1: In a small bowl, toss 1½ cups arugula with ½ small thinly sliced fennel bulb, 2 teaspoons red wine vinegar, and 1 tablespoon extra virgin olive oil. Season lightly with salt and pepper and set aside.
STEP 2: Slice a ½-pound ciabatta loaf horizontally. Remove some of the soft interior from the top half to slightly hollow it. Spread about 4 tablespoons pesto Genovese evenly on both top and bottom halves.
Make Ahead Options
This sandwich is ideal for making ahead. Assemble the sandwich, wrap it tightly in plastic, and refrigerate for at least an hour or overnight. Chilling firms the sandwich, making it easier to slice and improving flavor as the salumi and pesto mingle with the bread.
When ready to serve, use a sharp serrated knife to cut the sandwich into portions. Enjoy it straight from the fridge or let it rest briefly at room temperature for a softer bite.
More Picnic Favorites
- Rice paper vegetarian spring rolls
- Summer steak salad
- Quinoa tabbouleh
- Shrimp soba noodles
Salumi Mozzarella Sandwich
Ingredients
- 1 ½ cups arugula
- ½ small fennel bulb, thinly sliced
- 2 teaspoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- ½ pound ciabatta loaf
- 4 tablespoons pesto Genovese (store-bought or homemade)
- 3 oz thinly spiced salami piccante (or pepperoni)
- 3 oz sopressata
- 6 oz fresh mozzarella, thinly sliced
- 1 medium tomato, sliced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Toss arugula, sliced fennel, red wine vinegar, and olive oil in a small bowl. Season lightly with salt and pepper and set aside.
- Slice the ciabatta horizontally and hollow out some of the top interior. Spread pesto on both halves.
- Layer salami piccante on the bottom half, add sliced fresh mozzarella, then sopressata, and top with sliced tomato. Season the tomato with salt and pepper.
- Add the arugula-fennel salad on top of the tomato, close the sandwich, press gently, and wrap tightly in plastic. Chill at least one hour or overnight. Slice while wrapped and serve chilled or at room temperature.
Notes
- Salumi covers a range of cured Italian meats including prosciutto, bresaola, coppa, and various salamis.
- Meat options include hot coppa, finocchiona, hot salami, pepperoni, and sopressata. Substitute your preferred salumi or cold cuts; sliced roasted turkey works well too.
Nutrition
Calories: 715 kcal; Carbohydrates: 44 g; Protein: 34 g; Fat: 45 g. Nutrition values are approximate.
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