Let me just tell you about the greatest sandwich in all the world. It’s at this little deli in Ann Arbor, Michigan. Just kidding – it’s not little. It’s world famous, and if you’re familiar with Ann Arbor, you know which deli I’m talking about. Anyway, they have this sandwich. It’s a relatively new addition to the menu and it basically makes my taste buds do a ridiculous happy dance.
It’s so simple, yet so amazing. It’s just rustic Italian bread with a nice thick layer of soppressata (Italian dry salami) and then a nice thick layer of creamy goat cheese. Then, a drizzle of honey. The sandwich is griddled so that the cheese and honey get all warm and melty and the bread gets crispy. O-M-G. As soon as I took a bite of this sandwich, I already couldn’t wait to go back and get another one. I find myself daydreaming about it on a regular basis.
I re-create this sandwich quite a bit at home, and today, I’m re-creating it in a new way. By rolling up soppressata, goat cheese and arugula (for color and peppery flavor) in flaky puff pastry, I get these cute little appetizer bites that party guests won’t be able to resist.
Did you think I forgot the honey in these Salami & Goat Cheese Pinwheels? No sir or ma’am. The honey is drizzled on after the pinwheels are baked (you could even put out a small dish of honey with a honey dipper and let guests DIY it). When a recipe has just a few simple ingredients, it’s important that each ingredient is of utmost quality. I chose Buzz + Bloom Light & Sweet Honey for this recipe, because the folks at Buzz + Bloom believe that real honey has natural pollen in it, which retains many nutritional benefits as well as a wonderful floral flavor. Buzz + Bloom honey is packaged at a lower temperature than most honeys, meaning it maintains it’s beneficial enzymes and antioxidants, making it a true superfood.
Disclosure: This was a sponsored post written by me on behalf of Buzz + Bloom Honey. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.