Classic Italian Recipe

Prepare vegetables and cheese

Thinly slice the red onion into half-moons. Drain and pat the roasted red peppers dry, then julienne into strips about 1/4-inch wide. Slice the provolone if not pre-sliced. Wash and spin-dry the arugula; set aside.

Split the rolls lengthwise and lightly hollow out some of the crumb if desired to make room for fillings.

In a small bowl whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, salt, black pepper and Italian seasoning until emulsified. Taste and adjust seasoning; set aside.

Lightly spread the softened butter or brush olive oil on the cut sides of each roll. Heat a skillet or griddle over medium heat.

Place rolls cut-side down in the skillet and toast 1–2 minutes until lightly golden and crisp. Remove from heat.

On the bottom half of each roll, layer half of the provolone slices so they cover the bread surface.

Arrange the prosciutto slices over the cheese, folding them slightly for texture. Top the prosciutto with the capocollo in a single even layer.

Scatter the roasted red pepper strips and thin red onion slices over the meats. Add the arugula on top.

Drizzle the prepared dressing evenly over the arugula and vegetables (about half the dressing per sandwich).

Top with the remaining provolone slices (if you prefer extra cheese) and place the top half of the roll over the fillings.

If you like the cheese slightly melted, return the closed sandwiches to the skillet, press lightly with a spatula and cook over low heat 1–2 minutes per side (or place in a preheated panini press for 2–4 minutes) until cheese softens.

Remove sandwiches, let rest 1 minute, then slice in half on the diagonal and serve.