![Saucisson sec chorizo](/sites/default/files/styles/full_mobile/public/2022-04/saucisson_sec_chorizo_bio.png?h=1d7ff986&itok=QLjKk8Od)
Recipe made with:
Chorizo Dry Sausage
![Saucisson sopressata](/sites/default/files/styles/full_mobile/public/2022-04/saucisson_sec_sopressata_bio.png?h=458248fa&itok=W_6nPmtq)
Recipe made with:
Sopressata dry sausage
![Pepperoni bio](/sites/default/files/styles/full_mobile/public/2023-04/pepperoni_bio_0.png?h=f007ee04&itok=jRxiohOx)
Recipe made with:
Pepperoni Dry Sausage
![Jambon seche prosciutto](/sites/default/files/styles/full_mobile/public/2022-04/jabon_sec_prosciutto_bio.png?h=4556b0ee&itok=LyqkOT40)
Recipe made with:
Prosciutto Dry Cured Ham
![Sous-marin italien](/sites/default/files/styles/fullscreen/public/2023-08/img_4857_jpg_1.jpg?itok=zlnU1O7x)
Ingredients
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2 submarine buns, cut in half horizontally
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45 ml (3 tbsp.) of basil pesto
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65 g of duBreton sopressata dry sausage
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65 g of duBreton chorizo dry sausage
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65 g of duBreton prosciutto dry cured ham
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65 g of duBreton pepperoni dry sausage
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200 g of fresh mozzarella, cut into slices
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1 tomato, sliced
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250 ml (1 cup) of arugula
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45 ml (3 tbsp.) of mayonnaise
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1 clove garlic, finely chopped
Preparations
- In a bowl, mix the mayonnaise and the garlic.
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Spread the pesto on the bottom of the bread. Add the sopressata, chorizo, prosciutto and pepperoni. Then add the mozzarella slices, tomatoes and arugula.
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Spread the garlic mayonnaise over top of bread. Close sandwich tightly.