Italian Recipe

Prepare bread

Split each ciabatta or Italian roll horizontally. Lightly butter the cut sides (about 1 teaspoon butter per cut side) to help toast and add richness.

Toast the buttered cut sides in a skillet over medium heat (or under a broiler) until golden and just crisp, 1–2 minutes per side. Remove and set aside.

Spread approximately 3 tablespoons of Calabrian chili aioli on the bottom half of each roll and 0–1 tablespoon on the top half, depending on heat preference.

Layer the cold meats on the bottom half of each roll: start with prosciutto cotto (3 slices per sandwich), then hot capicola (3 slices), then Genoa salami (3 slices). Fan the slices slightly so they lie flat and cover the bread evenly.

Top the meat with 2 slices of provolone per sandwich, arranging to cover the meat. If you prefer melted cheese, place the open sandwiches under a broiler for 30–60 seconds until the provolone softens and just begins to bubble—watch carefully to avoid burning.

Drain the giardiniera well (use a fine mesh strainer or press gently with a spoon) to avoid soggy bread. Spoon approximately 6 tablespoons (about 0.375 cup) of drained giardiniera onto each sandwich, distributing pickled vegetables evenly over the cheese.

Combine the sliced tomato and red onion in a small bowl with olive oil, red wine vinegar, salt, and pepper. Toss gently to coat. Place 3–4 tomato slices and a few rings of dressed red onion on top of the giardiniera.

Finish with 2 lettuce leaves per sandwich for a fresh crunch.

Close the sandwich with the top half of the roll (aioli side down). Press gently to compact the layers so slices don’t fall out.

If desired, cut each sandwich in half on a diagonal. Serve immediately while bread is warm and aioli is slightly melty.