Ultimate Cold Summer Sandwich

This is the sandwich you’re gonna wanna bring with you everywhere this summer-

whether that be the beach, mountains, on a picnic or even just to work. Its

ingredients are nostalgic and familiar yet elevated. It’s got every component needed to make up the ultimate cold sandwich- hearty meats and cheese, fresh micro greens, pickled red onions and of course a generous drizzle of California Olive Ranch for healthy fats and an out of this world flavor.

Ingredients

1 baguette, sliced in half lengthwise
1/2 lb cold cut meats, turkey and genoa were used here but ham, salami and chicken are great options too.
4 slices provolone, havarti or pepper jack cheese, cut in half diagonally
1 large vine tomato, thinly sliced
1/3 cup fresh micro green sprouts
3 tablespoons mayonnaise
2 tablespoons yellow or dijon mustard
California Olive Ranch 100% CA EVOO
3-4 tablespoons pickled red onions
1/3 cup fresh arugula
1 teaspoon white or malt vinegar
Pinch of salt
Crack of black pepper

Instructions

Preheat oven to 350F
Place sliced baguette in preheated oven for about 4 minutes, until slightly toasty
Spread mayonnaise and mustard evenly on bottom half of baguette
Place cold cut meats on baguette
Place sliced cheese on top of meats
Place sliced tomato, pickled red onions, sprouts and arugula on baguette
Drizzle baguette with about 2 tablespoons California Olive Ranch 100% CA Chef’s Bottle EVOO and white vinegar
Top sandwich with a pinch of salt, crack of black pepper
Slice baguette into 3 or 4 separate sandwiches and enjoy!