Chicken Salami Sandwich with Mozzarella

Ingredients

• 4 slices sourdough bread, or any bread of your choice
• 4–6 slices chicken salami
• 1 small onion, cut into rings
• 1 small tomato, sliced or cut into rings
• 1/2 cup shredded mozzarella cheese
• 4–6 slices fresh mozzarella (the kind stored in water or brine)
• 2–3 tsp schezwan sauce
• 1–2 tsp butter or oil, as needed for toasting

Method

1. Toast the bread slices beforehand until lightly crisp. This helps the sandwich hold up better once the filling is added.

2. Heat a pan and lightly toast or grill the chicken salami until heated through and slightly golden. In the same pan, lightly toast the onion rings and tomatoes for a bit of extra flavour.

3. In the pan, add some shredded mozzarella and let it begin to melt. Place the chicken salami over it, then add a few slices of fresh mozzarella on top. Let everything warm through so the cheeses soften nicely.

4. Spread schezwan sauce on the bread slices. Place the cheese and chicken salami mixture on the bread, then top with the grilled onions and tomatoes. Add a few more fresh mozzarella slices for extra creaminess.

5. Cover with the remaining bread slices to make the sandwiches. Toast the assembled sandwiches on the pan from both sides until golden, crisp, and nicely warmed through.

6. Serve hot while the cheese is still soft and melty.

Tips: Sourdough works especially well here, but any bread will do. The fresh mozzarella adds a soft, creamy texture that goes really nicely with the toasted salami. Adjust the amount of schezwan sauce depending on how spicy you want the sandwich. Toasting the sandwich again after assembling brings everything together and makes it extra satisfying.