John Myers
Ingredients for 4 servings:
- 4 baguette rolls for baking
- 3 salami, mini, e.g. Bifi
- 1 can of corn
- 200 g cheese, grated
- 1 onion(s)
- 2 tbsp oil
- 6 tbsp tomato paste
- 80 ml vegetable stock
- salt and pepper
- chili powder
- Oregano, dried
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
with salami and corn
Bake the rolls (see package instructions). Peel and finely dice the onion, and sauté in a pan with oil. Add the tomato paste and sauté briefly. Deglaze with the broth and simmer for about 10 minutes. Season with salt, pepper, chili, and oregano to taste. Preheat the oven to 200°C (top and bottom heat) or 175°C (fan oven). Cut the mini salami into thin slices and drain the corn. Cut open the rolls, spread with the sauce, top with the salami and corn, and sprinkle with cheese. Place the baguettes on a baking sheet lined with baking paper and bake for about 6 minutes (time may vary depending on the oven).
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