This is a Rachael Ray recipe. She calls them "calzone rolls" but I'm not sure why; they're not very calzone-like. But I made it last night (no salami on mine, just cheese and tomato) and they came out really yummy. If I make this again, I will chop the basil leaves and mix them in with the ricotta to spread their flavor all through the sandwich. (I LOVE basil.)
4 large, crusty Keiser rolls
1 1/2 cups ricotta cheese
Salt and pepper
1/4 pound salami, chopped
1/4 cup Parmigiano-Reggiano
8 slices fresh mozzarella
8 slices vine ripe tomato
8 fresh basil leaves, torn or sliced
Heat the oven to 325 degrees F.
Split the Keiser rolls favoring the bottom half a little. Scoop a little of the white soft insides out of the bottoms.
Season the ricotta with a little salt and pepper. Stir the salami and grated cheese into ricotta. Fill the rolls with the ricotta and salami. Cover the ricotta with mozzarella, tomato and basil. Set covers in place and bake to heat through 10 to 12 minutes. Cut and serve.
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