Coppa & Classico Salami Baguette with Homemade Pesto, Rocket & Heirloom Tomatoes

This vibrant Italian-style baguette combines Re & Sons Coppa and Classico Salami with creamy mozzarella, peppery rocket, and juicy heirloom tomatoes. Finished with a generous spread of homemade basil pesto and a drizzle of olive oil, it’s a simple yet elevated bite - perfect for lunches, picnics, or summer gatherings.

Ingredients

For the Baguette
- 1 fresh baguette, halved lengthways
- 2-3 slices Re & Sons Coppa
- 2-3 slices Re & Sons Classico Mild Salami
- 1-2 heirloom tomatoes, sliced
- Handful of fresh rocket (arugula)
- Fresh mozzarella cheese, sliced
- 2 tbsp homemade pesto (see below)
- Extra-virgin olive oil, for drizzling
- Salt and freshly ground black pepper, to taste

Homemade Basil Pesto (makes about 1 cup)
- 2 cups fresh basil leaves, packed
- ½ cup grated Parmesan cheese
- ⅓ cup pine nuts (or walnuts)
- 2 cloves garlic
- ½ cup extra-virgin olive oil
- Juice of ½ lemon (optional)
- Salt and freshly ground black pepper, to taste

Method

For the Pesto
1) Add basil, pine nuts, garlic, and Parmesan to a food processor. Pulse until finely chopped.
2) With the motor running, slowly drizzle in olive oil until smooth.
3) Stir in lemon juice and season with salt and pepper.
4) Store in a jar, topped with a little olive oil, until ready to use.

For the Baguette
1) Slice the baguette lengthways and spread homemade pesto evenly on both sides.
2) Layer with coppa, classico mild salami, mozzarella, heirloom tomatoes, and rocket.
3) Season lightly with salt and pepper.
4) Drizzle with olive oil, close the baguette, and press gently.
5) Slice and serve immediately.