What’s Marco bread? It’s our name for the beautiful baguettes that Solo Italia makes! Our boys took to calling it “Marco bread” because, well, that’s who makes it, and it just stuck. These versatile loaves are par-baked in the Solo Italia wood-fired oven, and easily and quickly reheated in yours for warm, crisp outside, soft inside, delicious bread. While it’s a constant companion to Solio Italia pasta dishes at our place, it’s also an excellent ticket to delicious sandwich town.
Marco Bread Melts Recipe (Serves 2 – 4)
1 – 2 loaves of Marco Bread baguette (1 loaf serves 2 people, unless you’re super hungry)
Drake Meats sliced ham, or deli meats of your choice
Bothwell Mozzarella cheese
Pizza sauce or marinara (try the pomodor basilico sauce from Solo Italia)
Carrots (optional side dish)
Pickles (optional side dish, try the Best Food Forward house-made pickles)
Directions
Preheat oven to 350 F and place your loaves in the oven. Marco bread will warm through faster if it’s been out of the freezer for a few minutes, but you can also place the loaf directly from the freezer into the hot oven. Heat the baguettes for 5 – 10 minutes, until outside crust sounds hollow when tapped and bread is warmed through the centre.
While the bread is warming, slice the mozzarella, and prepare your sandwich station with your meat and sauce(s). Remove loaves from oven, slice lengthwise through the middle and then slice in half (if you plan on sharing your sandwich). Place the bottom halves of the loaf on a foil or parchment-lined baking sheet, layer on sauce, ham, and lotsa mozza, then place the sheet into the oven (you can switch to the broil setting if you’re in a hurry) and let the cheese melt over your toppings. Top with the top of the loaves, and serve with carrot sticks and pickles.
This is just one delicious possibility – let us know what your ultimate Marco Bread Melt is! Tweet it to us at @Fresh2home or leave it on our Facebook page at www.facebook.com/LocalandFresh