Looking for a delicious lunch to enjoy on a sunny picnic with the family? These open charcuterie sandwiches have got it all! A mixture of creamy cheeses, salty charcuterie, zingy olives, fresh cherries and herbs, and a generous drizzle of honey to finish. Prep and pack all the toppings beforehand and get everyone to construct their own sammies. Swap out the cherries and honey for preserved green figs, or add a layer of basil pesto. There are so many delicious combos to try!
Open charcuterie sandwiches
HANDS-ON TIME 15 min | TOTAL TIME 25 min | MAKES 4–6
QUICK & EASY
INGREDIENTS
- 1 ciabatta loaf, cut in half lengthwise
- 2 tbsp olive oil
- 1 ball fresh mozzarella, sliced
- 140g prosciutto slices
- 60g salami slices
- 60g chorizo slices
- 75g parmesan, cut into chunks
- 16 pitted green olives
- 2 tbsp caper berries
- 10 fresh cherries, pitted and halved
- 1/2 cup basil
- 1/2 cup wild rocket
- 2 tbsp pistachios, coarsely chopped
- 1/2 cup honey
METHOD
PREHEAT oven to 220ºC.
BRUSH the insides of the ciabatta halves with olive oil. Place on a tray and bake for 7–10 minutes until golden brown and toasted. Cut into thick slices.
LAYER ciabatta slices with mozzarella, charcuterie and Parmesan. Top with olives, capers, cherries, basil, rocket and pistachios.
FINISH off the charcuterie sandwiches with a drizzle of honey and olive oil. Enjoy!
Made this recipe? Make sure to tag us on Instagram (@foodandhomesa) so we can see your delicious creations!
ALSO SEE: Lamb, pomegranate and hummus tarts
https://www.foodandhome.co.za/on-shelf/lamb-pomegranate-and-hummus-tarts
Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.
