Salami baguette with Primosale cheese

Ingredients

• 1baguette
• 30 ml (2 tbsp)red pesto
• 1 handfulrocket
• 60 gsalami
• 3tomatoes
• 120 gPrimosale cheese
• a fewbasil leaves

Instructions

1. 1

   Prepare the baguette

   If you like, finish baking the baguette in the oven. Cut it in half lengthways and spread the red pesto over the cut sides.

2. 2

   Layer the fillings

   Add the rocket leaves, followed by the salami. Slice the tomatoes thinly and arrange them over the salami.

3. 3

   Add the cheese

   Cut the Primosale into thin slices and lay them over the tomatoes. Scatter the basil leaves on top, then cut the filled baguette into portions.

4. 4

   Serve straight away

   Serve the baguette immediately.

What is a Primosale baguette?

Primosale is a young Italian cheese, and here it is paired with salami and fresh tomatoes in a baguette. The result is an Italian-inspired sandwich that combines savoury, creamy and bright flavours.

This version works because the red pesto adds a punchy spread, while rocket and basil bring freshness. Thin slices of tomato and cheese also make the filling easier to layer and bite through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 32g protein, 91g carbs, 29g fat.

Most of the carbohydrates come from the baguette, while the salami, cheese and pesto contribute much of the fat. Salami and Primosale provide most of the protein, with the tomatoes and rocket adding freshness. Pair a portion with a green salad or extra vegetables for a more balanced plate.

Choosing the ingredients

Baguette: Use a loaf with a crisp crust and a soft interior. If it needs finishing in the oven, let it cool just enough to handle before slicing.

Primosale: Slice the cheese thinly so it sits neatly over the tomato. Its mild, fresh character balances the stronger salami and pesto.

Tomatoes: Choose ripe tomatoes that still hold their shape when sliced. If they are very juicy, let excess juice drain briefly before adding them.

Layering the sandwich

Pesto first: Spread it over the cut sides of the baguette so its flavour reaches the bread and the fillings have a lightly seasoned base.

Keep the order: Add rocket, salami, tomato, cheese and basil in sequence. This keeps the leaves tucked into the sandwich and gives each bite a mix of the toppings.

Getting the texture right

A freshly baked baguette should be crisp outside without being so hard that the filling gets squeezed out when you bite into it. Slice the tomatoes and cheese thinly for a balanced filling.

The sandwich is ready once the ingredients are layered and the loaf is cut into portions. There is no further cooking after assembly.

Timing and serving

The recipe takes about 10 minutes, including the optional step of finishing the baguette in the oven. For the quickest assembly, have the fillings ready before you cut and spread the bread.

Serve straight away, while the baguette is at its crispest and the rocket and basil are fresh. It works well as a simple lunch or an easy, no-cook supper.

What to serve alongside

A green salad or a bowl of lightly dressed leaves makes a fresh side without competing with the sandwich fillings. For a more substantial meal, serve it with soup.

If you are serving the baguette in smaller portions, add a few extra tomatoes or a simple salad to round out the plate.

Recipe notes & tips

• Use a serrated knife to cut the baguette without crushing its crust.
• Slice the tomatoes just before assembling to keep the bread from getting soggy.
• Spread the pesto evenly over both cut sides for flavour throughout.
• Drain very juicy tomato slices briefly before layering them.
• Add the basil just before serving to keep its aroma fresh.

Variations

• Add roasted peppers: Slice them thinly and layer them with the tomatoes for a sweeter note.
• Use a different salami: Choose a mild or spicier variety to adjust the sandwich's savoury character.
• Swap the rocket: Use baby spinach for a milder leafy layer.
• Add olives: Use a few sliced olives for a briny accent.
• Toast the assembled sandwich: Warm it briefly in a sandwich press until the bread is crisp and the cheese just softens.

Common mistakes to avoid

• Thick tomato slices: They can make the filling slide around; cut them thinly and drain off excess juice.
• Overfilling the baguette: Too much filling makes it hard to cut and eat; spread the ingredients in an even layer.
• Cutting the bread while piping hot: The crust can crumble and the pesto can loosen; let it cool briefly before filling.
• Adding basil too early: It can lose its fresh aroma; scatter it over the cheese just before serving.
• Using a blunt knife: It can squash the loaf; use a serrated knife and a gentle sawing motion.

How to store

This baguette is best eaten immediately, as the tomato can soften the bread. If needed, keep leftovers covered in the fridge and eat within a day; the bread may lose its crispness, so avoid reheating the assembled sandwich.

Frequently asked questions