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Hearty Bread Loaf with Salami and Cheese

This comforting loaf packed with butter, juicy tomatoes, savory salami, and rich cheese is perfect for brunch or a weeknight dinner, bringing delightful flavors and a golden crust.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 loaf Crusty bread (approximately 400-500 g) A hearty crusty loaf like ciabatta or sourdough works beautifully.
  • 20 grams Butter, softened About 1.5 tablespoons.
  • 2 medium Tomatoes, sliced
  • 10 slices Salami Can substitute with prosciutto or your favorite deli meat.
  • 3 large Eggs
  • 1 teaspoon Salt
  • 1/2 bunch Fresh parsley, chopped (about 15 g) Dried herbs can be used if fresh is not available.
  • 100 grams Grated mozzarella cheese About 1 cup.

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F).
  2. Slice the loaf in half horizontally.
  3. Spread the softened butter generously over both cut sides of the loaf.
  4. Arrange the sliced tomatoes evenly on one half of the loaf.
  5. Layer the salami slices on top of the tomatoes.
  6. In a mixing bowl, beat the eggs with salt and chopped parsley until well combined.
  7. Pour the egg mixture over the salami, ensuring an even distribution.
  8. Sprinkle the grated mozzarella cheese generously on top.
  9. Place the other half of the loaf on top to create a sandwich.
  10. Transfer the loaf to a baking tray and bake in the preheated oven for about 20-25 minutes, or until golden brown and the cheese is bubbling.
  11. Remove from the oven and allow to cool slightly before slicing.
  12. Serve warm, and enjoy your tasty creation!

Notes

Opt for a sharp knife when slicing the bread to ensure clean cuts. Allow the loaf to rest for a few minutes after baking for easier slicing. You can use a cast-iron skillet for a crisper crust. Experiment with different cheeses for varied flavors. Leftover loaf can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for about 10-15 minutes.