Recipes › Sandwich › Bresaola Rocket and Grana Sandwich Recipe

Bresaola Rocket and Grana Sandwich Recipe

Recipe by Pedro M. A. Neves

This elegant Italian sandwich layers thinly sliced bresaola—air-dried beef from Lombardy—with peppery rocket and shavings of aged Grana Padano cheese on toasted ciabatta. A drizzle of quality olive oil and a squeeze of lemon juice complete this light yet satisfying lunch that celebrates the finest Italian cured meats and regional cheeses.

Ingredients

• 200g bresaola, thinly sliced
• 100g fresh rocket (arugula)
• 80g Grana Padano cheese
• 4 slices ciabatta bread (approximately 100g)
• 3 tablespoons extra virgin olive oil
• 1 lemon
• 2 pinches sea salt
• 1 pinch freshly ground black pepper

Instructions

1. Toast the ciabatta slices over medium heat for 2-3 minutes per side until golden brown and crispy. Ensure the interior remains slightly soft while the crust becomes firm.

2. While bread cools slightly, wash and thoroughly dry the rocket, removing any excess moisture with paper towels.

3. Using a vegetable peeler, shave the Grana Padano into thin, translucent curls directly onto a plate.

4. Place the warm toasted ciabatta on a clean work surface and lightly brush each slice with 1 tablespoon of extra virgin olive oil.

5. Layer the bresaola slices evenly across both bread slices, slightly overlapping each piece.

6. Distribute the dried rocket loosely over the bresaola on both slices.

7. Arrange the Grana Padano shavings on top of the rocket, distributing them evenly across both sandwiches.

8. Squeeze fresh lemon juice lightly over each sandwich, using approximately half a lemon total.

9. Season lightly with a pinch of sea salt and freshly ground black pepper over each sandwich.

10. Serve immediately on a clean plate while the bread remains warm and the ingredients are fresh.

Substitutions

• Replace bresaola with thinly sliced speck or prosciutto di Parma for a smokier or sweeter cured meat flavor
• Substitute rocket with fresh spinach or mizuna for a milder or more delicate green
• Use Parmigiano-Reggiano in place of Grana Padano for a slightly more complex nutty taste
• Replace ciabatta with sourdough or focaccia for different texture and flavor profiles

Tips

• Toast the bread just before assembly to maintain warmth and structural integrity; avoid toasting too far ahead as bread will soften
• Select bresaola that is sliced paper-thin at a specialty counter rather than pre-packaged for superior texture and flavor
• Dry the rocket thoroughly to prevent excess moisture from making the bread soggy
• Use a vegetable peeler rather than a grater for Grana Padano to create elegant curls that showcase the cheese's crystalline structure

This sandwich embodies the Northern Italian tradition of combining exceptional cured meats, fresh produce, and aged cheeses in simple, uncomplicated preparations. Bresaola originates from the Valtellina region of Lombardy and has protected designation of origin (PDO) status, reflecting its cultural and gastronomic significance in Italian food heritage.

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