Calabria Recipe

Prepare rolls

Preheat a sandwich press, skillet, or panini grill to medium-high heat (about 375–400°F / 190–205°C). Slice each crusty Italian roll horizontally, keeping hinge if preferred. Brush the cut interior of both top and bottom lightly with 1 tablespoon olive oil per roll (total 4 tbs for 4 rolls).

Toast the assembled sandwiches

Assemble the sandwich (see meat & produce sections) and place each on the preheated press or grill. Toast for 3–5 minutes until the roll is crisp and the mozzarella is softened/mildly melted and the meats warm. If using a skillet, weight the top of the sandwich with a heavy pan and press occasionally. Remove when golden and warm.

After toasting, immediately drizzle about 1 tablespoon balsamic glaze per sandwich over the hot fillings, then close and let rest 30–60 seconds so glaze slightly warms and adheres.

On the bottom half of each prepared roll, layer the cured meats in this order for balanced flavor: 2 oz prosciutto, 1.5 oz capocollo, and 1.5 oz sopressata per sandwich (totaling the listed amounts across 4 sandwiches). Fan the slices to cover the bread surface and create even distribution. This layering helps meld fat and heat into the bread during toasting.

Top the meats with 2 oz fresh mozzarella per sandwich, distributing slices or torn pieces evenly so mozzarella will soften and bind the meats when toasted.

Prepare tomatoes and olives: thinly slice tomatoes (about 1/8" thick). Chop mixed olives coarsely. Sprinkle tomatoes lightly with a pinch of sea salt and a few grinds of black pepper to draw out flavor.

Dress the arugula very lightly: toss 2 cups arugula with 1 tablespoon olive oil and a light pinch of salt and pepper. This keeps arugula bright and prevents sogginess when added to the sandwich after toasting.

Finish assembly before toasting: atop the mozzarella place the seasoned tomato slices and a scattering (roughly 0.25 oz per sandwich) of chopped olives. Do not add arugula before toasting if you prefer it crisp and fresh—add immediately after toasting.

If you prefer the arugula warm, you may add it on top of the fillings before toasting, but for freshest texture add arugula after toasting, then drizzle balsamic glaze as directed in the Bread & Assembly section.