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Ingredients: |
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| • 3 oz. Pavone Genoa Salami • (cut into 1/2” strips) |
• 3 Roma Tomatoes • (cut into 1/2” dice) |
| • 2 oz. Pavone Sliced Pepperoni • (cut into 1/2” strips) |
• 1/4-cup sliced green olives • (with pimiento) |
| • 2 oz. Pavone Mortadella • (cut into 1/2” strips) |
• 1/4-cup sliced Kalamata olives |
| • 4 oz. fresh mozzarella • (cut into cubes) |
• 2 cups mixed greens |
| • 2 scallions, thinly sliced | • 1/4-cup mild Giardiniera relish |
| • 3/4-cup basil balsamic vinaigrette | |
Instructions: |
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| Mix all salad ingredients together and toss with dressing, including Giardiniera. Add meats and cheese. | |
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| Ingredients: |
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| • 2 thin slices Pavone Prosciutto | • Strip of roasted red peppers |
| • 2 slices Pavone Genoa Salami | • Artichoke hearts (quartered) |
| • 2 slices Pavone Mortadella | • Fontinella Cheese (crumbled) |
| • 3 thin slices Pavone Pepperoni | • Olive oil |
| • 3 thin slices Pavone Capicollo | • Balsamic vinegar |
| • Oregano | |
Instructions: |
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| Drizzle bread with oil, layer with Prosciutto, salami, peppers, mortadella, pepperoni, capicollo, artichoke and crumbled cheese. Drizzle inside top of bread with oil and vinegar. Sprinkle with oregano. Served on garlic, oregano, basil and Asiago flatbread. |
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| Ingredients: |
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| • 4 thin slices Pavone Capicollo • (cover bottom of bread) |
• Thin slices provolone cheese • (to cover vegetables) |
| • 3 thin slices Pavone Capicollo Style Ham | • Roasted red peppers |
| • 4 thin slices Pavone Soppressatta | • cut into 1/2” strips |
| • 1 medium eggplant cut lengthwise 1/2” (grilled) | • 3-tablespoons mayonnaise |
| • 2 medium zucchini sliced 1/2” (grilled) | • 1/2-cup chopped salad olives |
| • 2-tablespoons balsamic vinaigrette | • Olive oil (for veggies) |
Instructions: |
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| Spread bottom layer of muffaletta flatbread with mayo and layer with Capicollo, Capicollo style ham, Soppressatta, eggplant, zucchini, provolone and roasted red peppers. Mound with chopped olives and brush inside top with vinaigrette. Press top down slightly and wrap with plastic wrap; let stand for 30 minutes or more, then cut into wedges. | |
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| Ingredients: |
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| • 3 thin slices Pavone Prosciutto | • Red onions (finely sliced) |
| • 3 slices Pavone Mortadella | • 3 strips roasted red peppers |
| • 3 slices grilled eggplant (thinly • sliced and brushed with olive oil) |
• 3 fresh mozzarella balls • (sliced) |
| • 3 tomato slices | • Basil mayonnaise* |
| • 1 large Ciabatta roll (sliced) | |
Instructions: |
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| Spread basil mayonnaise over inside of bread. Layer with prosciutto, mortadella, eggplant, tomatoes, red onions, red peppers and fresh mozzarella. *If basil mayonnaise is not available, substitute with three fresh basil leaves (finely chopped) blended with one tablespoon of mayonnaise. |
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“Pavone Deli Company specialties capture the Italian passion for creating and sharing great food – a tradition that has been passed on for generations. Prepare these recipes for your family and friends and taste the good life – Italian style.” |
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