Cut Above Italian Recipe

Prepare bread

Slice each ciabatta roll or piece of rustic Italian bread horizontally to make a top and bottom. If you prefer a warm sandwich, preheat a grill or skillet over medium heat for toasting.

Assemble meats and cheese

On the bottom half of each roll, layer 4 slices of prosciutto, 3 slices of Genoa salami, and 3 slices of ham capocollo per sandwich, slightly overlapping so the meats cover the bread evenly. Top the meats with 2 slices of mild provolone per sandwich, arranging to cover the meat layer.

Add vegetables

Place the thinly sliced tomato over the provolone (divide slices evenly between sandwiches). Scatter about 0.5 cup of fresh arugula total (about 1/2 cup) across the tomatoes so each sandwich gets a light bed of greens. Evenly distribute the roasted red pepper slices on top of the arugula.

Finish and serve

Place the top half of the roll over the fillings. If you like the cheese slightly melted, press the sandwich in a preheated skillet/grill or panini press for 1–2 minutes until the provolone softens. Slice each sandwich in half and serve immediately.

Make the dressing: In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard, 2 tablespoons mayonnaise, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, 1/4 teaspoon dried oregano, and 1/8 teaspoon crushed red pepper flakes (if using) until smooth and emulsified.

Dress the sandwich: Spread about half of the dressing (roughly 1 tablespoon mayonnaise-based mixture per sandwich) evenly on the cut surface of the top and bottom bread halves before assembling the meats and vegetables. Reserve any extra dressing for serving alongside or for a light drizzle over the greens.