Italian Flag Colors Sandwich: an impressive appetizer!

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As much as I like cooking, I love parties even more! Unfortunately, it is uncomfortable going to parties at someone else’s house if you have young kids to bring along. And sometimes, those same young kids also makes it difficult to prepare really delicious food for friends you might invite over to your house. So, I have found that the alternative to becoming an hermit until your youngest kid reaches an appropriate age, is to have an arsenal of recipes that you can make in advance, and that also look and taste amazing. That is why I LOVE this recipe!

This is a really, really fancy and tasty appetizer, which can be prepared even a couple of days in advance, and will make a buffet absolutely attractive and colorful: the “Italian Flag Colors Sandwich.” With just a few easy ingredients- like white and whole wheat bread, cream cheese, ricotta cheese, tomato sauce, some herbs, and a slice of salmon- you can create this impressive loaf of deliciousness!

This recipe doesn’t belong to my family tradition, but instead comes from one of my favorite Italian Food Websites (Giallo Zafferano), and since I really like this different way to arrange a sandwich, I made some modifications, I translated the quantities for you, and, of course, as usual I’m showing you how I make it step by step!

Please, give this sandwich a shot… you (and your family and friends) will love it!

INGREDIENTS for a loaf pan size sandwich

1 bag white bread

1 bag whole wheat bread

1 slice frozen or fresh salmon

2 to 3 tbs. tomato sauce (better if concentrated)

 9 oz. cream cheese for herbs sauce

5 oz. ricotta cheese for salmon sauce

7 oz. ricotta cheese for pesto sauce

5 oz.  Genovese pesto

2 tbs. thyme (better fresh)

2 tbs. parsley (the Italian one, better fresh)

2 tbs. chives (better fresh)

salt

DIRECTIONS

For the “herbs sauce”

Chop chives, parsley and thyme as thin as you can and mix it very well with 9 oz. cream cheese. Save this herbed cream cheese for later.

Do not rinse the food processor, and go ahead and use it for the next sauce.

For the salmon sauce

Boil the salmon in half a inch of water. In the food processor combine the salmon with sea salt (to taste) and two tbs. of tomato sauce (better if concentrated) and 5 oz. ricotta cheese. Keep the sauce apart for later.

For the “pesto sauce”

Combine the 5 oz. pesto with 7 oz. ricotta cheese and stir very well until smooth. Keep this sauce, in few minutes you will use it!

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To arrange the sandwich:

Once you are done preparing the sauces, you are ready to build up the sandwich.

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Cover the loaf pan with abundantly plastic wrap (once the sandwich loaf is assembled, you will need the extra plastic to wrap it up).

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Remove the crust from the loaves of bread. Then cover the bottom of the pan with several slices of whole wheat bread. Spread the salmon sauce evenly over the top.

 

Now is the turn of the white bread. After removing the crust, make a layer with this one and spread evenly the herbed cream cheese.

 

Now again make another whole wheat bread (no crust) layer and cover it with the pesto sauce.

Finish your loaf by covering with a layer of white bread.

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Fold the plastic wrap over the top of the loaf and let it rest in the coolest part of your refrigerator for a couple of hours before serving, or not more that a half-hour in the freezer.

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Before serving, flip the loaf onto a cutting board, and cut it into 1/2 inch slices using a very sharp serrated knife.

If you like, arrange it in a nice tray and ENJOY!!!!

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LEARN IT, MADE IT, LOVED IT!

TIPS:

  • If kept refrigerated this sandwich loaf can last up to 4 or 5 days.
  • Serve the sandwich slices still cool.
  • This sandwich variation could be a fun way to entice your kids to eat salmon, as well as an excellent addition to your lunch box menu!
  • If you have leftovers, keep them refrigerated and enjoy later!

I really hope you like this recipe, and please, if you do,

share it, like it, leave a comment, subscribe, and help support my blog!

Much thanks,

Silvia

 

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