Vegusto Hot Salami with Tomato and Red Onion Chutney and Rocket on a wholemeal Ciabatta Roll.
250g red onions, sliced
500g tomatoes, chopped
1 red chilli, deseeded and sliced
150g soft brown sugar
70ml red wine vinegar
Place all of the ingredients into a large pan and stir well. Bring to the boil and then simmer for 40 minutes until a jam-like consistency. Pour into a large sterilised jar and leave to cool completely. Keeps in the fridge for around 6 weeks.
A Ciabatta Roll
4 slices of Vegusto Hotsami
2 slices of beef tomato
A handful of rocket
A heaped tablespoon of chutney
Slice the Ciabatta roll lengthways in half.
Put the vegan salami slices on the bottom layer.
Add the tomato, then the rocket.
Finish with a generous layer of tomato and red onion chutney and put the top of the roll on.
Serve with mixed olives.
Eat and Enjoy!