Hot Italian Combo Recipe

Make garlic butter

In a small bowl, combine softened butter, minced garlic, chopped parsley, olive oil and coarse salt. Mix until smooth and spreadable.

Slice loaf

Halve the baguette lengthwise to create two flat halves. If you prefer a closed sandwich, cut into two 6-inch pieces and slice each horizontally but not all the way through so they can be opened like a book.

Spread and toast

Evenly spread the garlic butter over the cut sides of the bread. Preheat a broiler or oven to 425°F (220°C). Place the bread cut-side up on a baking sheet and toast under the broiler or in the oven for 5–7 minutes, until golden and bubbling. Watch carefully to avoid burning. Remove and set aside, cut-side up.

Preheat grill or grill pan

Heat a cast-iron grill pan or outdoor grill to medium-high (about 400°F/200°C). Brush the pan lightly with 1 teaspoon olive oil to prevent sticking.

Grill soppressata

Arrange soppressata slices in a single layer on the hot grill pan. Grill 30–45 seconds per side—just long enough to render some fat and develop char marks and crisp edges. Transfer to a plate.

Warm mortadella

Briefly warm mortadella on the grill pan 20–30 seconds per side. Mortadella is delicate; warming melds its flavor without crisping. Transfer to the plate with the soppressata.

Warm roasted peppers and cherry peppers

Place the drained roasted red peppers and sliced hot cherry peppers on the grill pan for about 1 minute per side to warm and slightly char edges. Remove and pat lightly with a paper towel to remove excess oil or marinade.

Assemble meat and cheese stack

On the toasted bread bottom half, layer half the provolone slices first, then 4 slices soppressata, 3 slices mortadella, warmed roasted red peppers and a scattering of hot cherry peppers. Top with remaining provolone slices and finish with the rest of the soppressata and mortadella if desired for a taller sandwich.

Melt cheese

Place the assembled open sandwich briefly under the broiler (1–2 minutes) or cover and put on the warm grill for 1–2 minutes, just until the provolone melts and ingredients heat through. Watch closely to avoid burning the bread.

Season and close

Sprinkle freshly ground black pepper and optional red pepper flakes over the peppers/meat. Close the sandwich with the top half of the garlic bread. Press gently to compact.

Slice and serve

Cut sandwich into desired portions (typically two 6-inch servings). Serve immediately with your choice of side: a Caesar salad or mixed green salad tossed in about 1/2 cup dressing for two servings. Provide extra hot cherry peppers on the side for more heat, if desired.