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Bresaola, Lettuce and Devil's Pesto Sandwich |
| Ingredients (Serves 2) |
| 2 |
Whole wheat Oroweat sandwich thins |
| 6 |
Slices bresaola or other favorite cold cut |
| • |
Lettuce to taste |
| • |
Devil's pesto to taste |
| Preparation |
| • |
Toast both slices of whole wheat Oroweat sandwich thins. |
| • |
Spread devil's pesto to taste inside both slices of bread. |
| • |
Add one slice of bresaola or other favorite cold cut to one of the slices. |
| • |
Add lettuce to taste on top of cold cuts. |
| • |
Repeat last two steps, top with second slice of bread and enjoy. |
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Click on the images above to see larger pictures |
| Comments |
| • |
I am 98% pescatarian, but I love cold cuts from my earlier life, when I was growing up in Italy.
Bresaola stands apart from other Italian cold cuts as it is made with beef, rather than pork. It originates from the Lombardy Apine area known as Valtellina, where the cattle are widely raised in the wild. For more information about this cold cut, check out the article 'Bresaola della Valtellina IGP.' |
| Wine and Beverage Pairing |
| • |
Barbera d'Asti DOC Superiore Vigna del Carlinet, Nebbiolo delle Colline Novaresi DOC Cresus, Lacryma Christi del Vesuvio DOC, Chianti DOCG Riserva Il Canto del Leccio. |
Sandwich Recipes
- Smoked Salmon, Lettuce and Basil Sandwich – November 6, 2010
- Bresaola, Lettuce and Devil's Pesto Sandwich – September 29, 2010
- Salami, Marinated Beans, Beans Purée, Rucola Sandwich – August 9, 2010
- Pizzelle Peperonelli – August 4, 2010
- Salami, Lettuce, Wild-Onion-Olive Spread Sandwich – July 31, 2010
- Peperonelli on Toasted Whole Wheat Thins – July 28, 2010
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| September 29, 2010 |
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