Italian Salami Sandwich
Your local sandwich shop should consider itself warned: When you can make this reinterpretation of a classic Italian sub at home, you may not need to call in for one ever again. The arugula's kick blends with the heat of the soppressata. The fennel and fontina bring mellower flavors.
Photography: Kristine Foley
Martha Stewart Living, January 2012
- 1/4 large baguette
- Chive Remoulade
- Shaved fennel
- Slice baguette horizontally, and spread both sides with remoulade. Layer one side with remaining ingredients, and top with the other half of baguette.
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