Super Deli Recipe

Arrange meats and peppers

If slices are large, fold sopressa, coppa, and mortadella into thirds or quarters to fit the roll and create volume. Combine the roasted capsicum strips with 1/2 teaspoon olive oil and a pinch of salt and pepper, toss to coat. Layer provolone slices on a plate and set aside.

Warm (optional)

Optional: For a slightly warmed sandwich, preheat a skillet over medium-low heat, place the assembled sandwich (without arugula) in the skillet and press gently for 1–2 minutes per side until cheese softens. Alternatively, briefly toast the bread before assembling.

Split each ciabatta roll horizontally. In a small bowl, mix mayonnaise with whole grain mustard until smooth. Brush the inside of both cut sides of each roll with the mayo-mustard mixture. Drizzle 1/2 teaspoon olive oil on the cut surface of the top half of each roll.

Lightly dress the arugula with a quick toss of the remaining 1/2 teaspoon olive oil, a pinch of kosher salt (about 1/8 tsp) and a grind of black pepper. Layer tomato slices and optional red onion on the bottom half of each roll.

On the bottom half of each roll (over the tomato/onion layer), arrange the layered provolone, then the folded sopressa, coppa, and mortadella. Top the meats with the tossed roasted capsicum strips, then the dressed arugula.

Sprinkle the sandwiches with the remaining kosher salt (about 1/8 tsp), the remaining black pepper, dried oregano, and red pepper flakes if using. Close the sandwich and press gently to compact.

Slice each sandwich in half on the diagonal and serve immediately. If you warmed the sandwich in a skillet, allow 1 minute resting before cutting to keep fillings from sliding.