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Soppressata: This dry, hard salami should be nestled by the hard cheeses on your board for easy slicing. Pair it with a buttery, mild cheese like Havarti that will let the spiced meat shine.
3 meats in different varieties like dry-cured salami, cured ham (prosciutto), and pâté 3 cheeses in different categories like soft (brie, camembert) and semi-firm or hard (gouda, manchego)
It’s made with Genoa salami, Black Forest ham, spicy pepperoni, provolone cheese, lettuce, tomato, red onion, and a special MVP Parmesan Vinaigrette, all served on artisan Italian bread. A 6 ...
Made with pambazo bread dipped in a red guajillo pepper sauce and filled with potatoes and chorizo. Pan-bagnat: France: Round bread (bread bagnats) topped with green salad, tomatoes, hard-boiled eggs, tuna, anchovies, cucumbers, fava beans, artichokes, green peppers, radishes, onions, basil, and black olives.
Chlebíček is a type of open sandwich [4] It consists of sliced bread that has butter or another kind of spread on it, atop which a variety of toppings may be added. Toppings used on chlebíček include various cured meats such as ham, salami and sausage, sliced hard-boiled egg, cheeses, cream cheese, cucumber, tomato, fish paste, salads and ...
Casatiello is based on a bread dough enriched with cheese (usually smoked scamorza, but also pecorino and some Parmesan can be used), [3] [9] lard, ciccioli and other cured meats. [ 10 ] [ 11 ] The dough is worked into the shape of a doughnut, placed in a mould and left to rise for a long time, at least 12 hours; if made with quick leaven ...
The chef salad has three kinds of meat, two cheeses, hard-boiled eggs, and lots of veggies. 😍 Switch up the ingredients however you want—chef's choice! Get the Classic Chef Salad recipe ...
Salami (/ s ə ˈ l ɑː m i / sə-LAH-mee; sg.: salame) is a salume consisting of fermented and air-dried meat, typically pork.Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.