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Recipe Detail Page
Italian Cold Cut Sando
Autumn 2021
This is the type of classic cold-cut sandwich you’ll find in most Italian bakeries. We’ve opted for a ciabatta here, but you can use any large, soft but sturdy white loaf. A note on capicola: It’s best to purchase it directly from the deli counter along with the rest of your meats. The pre-sliced packaged stuff tends to be firmer and saltier. If your deli doesn’t have capicola, opt for prosciutto cotto instead.
Serves 4 to 6
1/2 cup (125 mL) mayonnaise
1 tbsp (15 mL) pepperoncini brine
1 large garlic clove, minced
1 tsp (5 mL) dried oregano
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) red wine vinegar
1 large ciabatta loaf, cut in half horizontally
7 oz (200 g) sliced mortadella
7 oz (200 g) sliced spicy soppressata or spicy Genoa salami
7 oz (200 g) sliced capicola or prosciutto cotto
7 oz (200 g) sliced provolone
2 tomatoes, sliced, about 10 1/2 oz (300 g)
1/2 cup (125 mL) thinly sliced white onion
1/2 cup (125 mL) sliced pepperoncini peppers
1/2 cup (125 mL) loosely packed basil
6 cups (1.5 L) loosely packed arugula
1. Stir together mayonnaise, pepperoncini brine, garlic and oregano in a small bowl.
2. Whisk olive oil with red wine vinegar in another small bowl.
3. To assemble, spread the mayonnaise mixture on both halves of bread. Top bottom half with mortadella, soppressata, capicola, provolone and tomatoes. Top with onion, pepperoncini, basil and arugula. Drizzle red wine vinaigrette overtop. Close sandwich, then cut into 4 to 6 pieces.
Serves 4 to 6
