Columbus Discovers New Sport – Competitive Salami Sandwich Making

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I don’t do a lot of sandwich recipes here on FoodWishes, mostly because, well, they’re sandwiches, but today I’m making anexception. On Thursday, I participated in a sandwich making contest sponsoredby Columbus Salumeria, and I wanted to share what turned out to be the winningconcoction.

Columbus sponsored the #TopWichSF event to promote their new line ofFarm to Fork Naturals, and things got off to a appetizing start as SeanTimberlake, from Punk Domestics and Hedonia, treated us to an array of smallbites he created using these great new products. 

Photo courtesy of Columbus Salame

I really loved his wonderfulWaldorf-filled endive topped with strips of oven-crisped salami. Withentertaining season right around the corner, I highly recommend you add this toyour repertoire.
I was grateful for the energy and inspiration the tastybites provided, as I was up against two very worthy opponents in MichaelProcopio from Food for the Thoughtless, and Lynda Balslev from TasteFood. 
Thecompetition was held at the Hotel Vitale, and started with a romantic pedicabride to the Ferry Building across the street. We were given 10 minutes and $10to buy any additional ingredients we wanted to accessorize our sandwiches with.
My idea was to do a smoked turkey and teleme sandwich,topped with some kind of meat relish made with soppressata and fruit. I endedup finding some beautiful pluots, and used the rest of my cash to get a smallbag of pine nuts. They were raw, but I figured I could toast them on the paninipress, which I knew was hot and waiting. I was gifted a few grapes which while delicious, played no part in my creation.
We had just 20 minutes to build our sandwiches, while adistinguished panel of five judges looked on. I was a little nervous to beginwith, and knowing there were representatives from YumSugar, Chow, SFWeekly, andTasting Table there, only added to it. The time went by incredibly fast, whichmade my fellow competitors' work that much more impressive.

Getting ready to bone marrow the bread.
Photo courtesy of Sean Timberlake

Michael bought some bone marrow butter and used it to toasta turkey, soppressata and apple panini. A brilliant idea, and had timeallowed for a longer, deeper caramelization, it would have crushed mynon-beef-fat-fried offering.

Photo courtesy of Columbus Salame

Lynda did a fennel salami, fig, and goat cheese sandwich,which she topped with apple slaw, shaved fennel, and her secret ingredient,fennel pollen. It was a classic combination of flavors, and a great way to showoff the Columbus salami. By the way, check out Lynda’s great recap of the event, where you can see and read more about her beautiful sandwich. 
Despite their worthy efforts, the judges awarded myrustic-looking sandwich the grand prize. I received a dangerously large basketof salami and other gourmet goodies, as well as $500 cash! 
I figured that a two-year’s supply of salami was enough of a prize, so I’m having them donate themoney to the SF Food Bank. I would have just spent the money on more salamianyway. 
A huge thank you to Columbus for inviting me to participate. They have a bunch of great photos on their Facebook page in case you want to check out some more of the action. Also, a sincere thanks toMichael and Lynda for helping make the event such a fun experience. Enjoy!

Photo courtesy of YumSugar

Smoked Turkey & Teleme Sandwich with Pluot, Sopressata,& Pine Nut RelishIngredients for 4 Sandwiches:
For the relish:8 oz Columbus Sopressata, diced1 cup pluot, diced1/4 cup toasted pinenuts2 tbsp olive oil 1 tbsp balsamic vinegar2 basil leaves, choppedsalt and pepper to taste
The rest:1 tbsp Harissa or other hot chili pepper paste6 tbsp mayonnaise8 slices bread or 4 rolls4 oz room temp teleme cheese8 oz Columbus Smoked Turkey
Mix relish ingredients and let sit in fridge for 1 hour todevelop flavors. Mix the harissa and mayonnaise; spread on bread. Spread bothsides of bread with teleme cheese and top with turkey. Top with relish, andserve immediately, or wrap and press with a plate in the fridge for 30 minutesto compress. Pin It