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Grilled coppa, onion and honey bruschetta

Ingredients

* 3 tablespoons extra-virgin olive oil
* 1 medium onion, halved and thinly sliced
* ½ loaf ciabatta bread
* Chestnut honey
* ¼ pound thinly sliced coppa
tuna and tomato sandwiches

Instructions

Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, about 5 minutes. Continue cooking, stirring more frequently, until golden and fried, 3 to 5 minutes more. Remove from heat.

Slice bread into 10 pieces, each about ⅓-inch-thick; grill or toast. Layer with coppa, drizzle with honey and top with onion.

Ingredients

* 8 (1/2-inch-thick) slices rustic Italian bread (from a round, crusty loaf)
* 1 garlic clove, peeled and cut in half
* Extra-virgin olive oil
* 3 medium tomatoes, sliced
* Coarse sea salt
* 2 cups baby lettuces
* 6 ounces fresh mozzarella cheese, sliced
* 2 (6-ounce) cans Italian tuna in oil, drained

Instructions

Grill or lightly toast bread; put on a clean work surface, rub with cut sides of garlic and drizzle with oil.

Sprinkle tomatoes with salt. Make sandwiches with lettuces, tomato, a drizzle of oil, cheese and tuna