We all love a good sandwich, particularly when assembled on the best of breads – crusty on the outside and soft and chewy on the inside, and then slathered with aromatic basil, thin slices of Wagu Bresaola, and a hint of fresh mozzarella cheese. Slightly warm, barely melted…where are you-here or in your dreams?

Basil Pesto is the besto! Pesto is a sauce you can make by mixing a savory green with nuts, olive oil, and parmesan cheese or nutritional yeast for vegan dishes. What is this? Basil is the most classic green used but far from the only one.

This Wagyu Bresaola is a highly marbled, whole muscle cured meat with a luscious silky mouthfeel and exquisite flavor. The cut of meat – topside, is chosen for its snowflake marbling and perfect formation.

The ciriola is a small piece of bread, characterized by a soft heart and crunchy golden breastplate. Versatile and cheap, it’s great for preparing rustic sandwiches – with cured meat – it’s to die for!

(I like to think I have a soft heart, while donning a golden breastplate of armor! 🥹)

Fresh mozzarella is typically sold in a liquid bath (brine, whey or water) which helps the cheese retain hydration and shape. It’s mild and slightly sweet with a distinct milk flavor. The creamy texture is much softer than mass-processed [salty] mozzarella.

Basil Pesto Wagu Ciriola Sandwich

Basil Pesto Wagu Ciriola Sandwich

2 small Italian Ciriola loaves (any crunchy exterior and soft interior breads will work – Ciabatta?)
1/2 cup homemade pesto
1/4 cup chopped baby carrots or cherry tomatoes
2 oz. fresh mozzarella cheese, sliced
2 oz. Wagu Bresaola, thinly sliced

Slice the bread loaves in half, lengthwise.

Mix together the veggies of choice with the pesto.
Divide mixture in half and spread each half of one side of the sliced loaves.
Top with the fresh cheese and meat, evenly dispersing between the two sandwiches.

Top with the remaining loaf half and warm or toast in the oven before slicing and serving.

Italy, you’re calling my name!