Salami Sandwich

Method

1. Wash the mixed wild greens (borragine, bieta selvatica, cicorietta) thoroughly.
2. Blanch the greens in salted boiling water for 3-4 minutes, then drain and set aside.
3. Remove the outer layer of the leek and slice it very thinly.
4. Slice the red onion into chunky pieces.
5. Heat olive oil in a pan, add the sliced leek and a splash of water, and cook gently.
6. Add the red onion, a pinch of salt, and fresh chili to the pan and continue cooking.
7. Slice the artisan salami diagonally, remove the skin, and set aside.
8. When the leek and onion are softened, add the blanched greens to the pan and sauté them together.
9. Add a splash of vinegar and a heaped tablespoon of sugar, then stir until glossy and dry.
10. Halve the cherry tomatoes and add them to the pan. Cook briefly until just heated through.
11. Cut the bread roll in half and toast the cut sides in a pan with a little olive oil.
12. Slice the caciotta cheese and place the slices on the bottom half of the toasted bread.
13. Cover the bread with a lid or second pan to let the cheese melt slightly from the residual heat.
14. Lay the salami slices over the melted cheese.
15. Spoon the cooked vegetable mixture generously over the salami.
16. Sprinkle with extra fresh chili if desired, close the sandwich, and serve immediately.