This sandwich/pizza hybrid, stuffed with anchovy and salami, is a perfect riverside snack when you’re feeling a bit famished and the fish haven’t been biting.
All of these ingredients are pretty shelf stable—even a slightly old loaf of bread will come back to life when it’s packed with sauce and cheese. If you’re not an anchovy fan, leave them out; but if you’re trying to expand your horizons, give them a try in this recipe. They’re delicious across from the salami, and if you regret including them, they’re easy to pick off.
Cross-hatch the bread almost all the way through, and stuff it as full as you can!
Pull-apart salami and anchovy bread
Ingredients
Instructions
Notes
Yield: 4