INGREDIENTS
* Sourdough baguette
* Genoa Salami
* Hot Soppressata
* Provolone or fontina
* Mixed greens
Roasted Cipolini
* 1 pound (454 g) cipolini onions (pearl onions work)
* 1/4 cup olive oil
* 1 tbsp fresh Thyme
* 1 tsp salt
* Fresh cracked black pepper
Spread
* 200g roasted cipolini onions
* 100g sun dried tomatoes
* 3 tbsp extra virgin olive oil
* Salt to taste
Dressing
* 1 cup loosely packed fresh basil leaves
* 2 tbsp balsamic vinegar
* 1/2 cup extra-virgin olive oil
* 2 tsp oregano
* 1/2 lemon juiced
* Salt to taste
RECIPE
1. Preheat oven to 400F.
2. Toss onions and thyme with olive oil and place in an oven safe dish. Sprinkle with sea salt and cracked black pepper to taste.
3. Roast in oven for about 45 minutes, turning every 15 minutes to brown sides evenly. Remove when tender and golden.
4. To a food processor add the roasted Cipolini, sun dried tomatoes, and oil. Pulse until a paste forms. Season to taste with salt.
5. Dressing: In the bowl of your mortar and pestle (or food processor) combine the basil, and oregano. Mash/pulse until coarsely chopped.
6. While the machine is running, drizzle in the olive oil, balsamic, lemon juice and salt. Season to taste with salt and freshly ground black pepper and blend until smooth.
7. To the bottom half of a toasted baguette, add the sundried tomato and onion spread. Lay down the salami and sopressata then top with cheese. Torch/broil to melt. Add the mixed greens and dressing. Cut in half and enjoy!
