Napoli Recipe
Imported mortadella, ham capocollo, sweet sopressata, pepper ham, fresh mozzarella
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Ingredients
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Bread & assembly
Cheeses & meats
Vegetables & garnish
Optional extras
Method
Bread & dressing
- 1
If using a whole roll, split the Italian sub roll lengthwise but keep the two halves attached at one side if you prefer a hinge. Lightly toast the cut sides in a skillet or under a broiler until just golden, about 2–3 minutes.
- 2
In a small bowl whisk together extra-virgin olive oil, red wine vinegar, salt, and black pepper to make a light dressing. Taste and adjust seasoning; set aside.
- 3
Brush or drizzle half the dressing evenly on the inside of both cut sides of the toasted roll.
Assemble meats & cheeses
- 4
Layer the meats on the bottom half of the roll in this order for balanced flavor and texture: mortadella (spread out to cover), capocollo, sweet sopressata, and pepper ham. Slightly overlap slices so the sandwich bites contain all meats.
- 5
Tuck the fresh mozzarella slices on top of the meats, slightly overlapping. Pat down gently so the cheese presses into the meats for better structure.
Vegetables & finishing
- 6
Scatter roasted red pepper slices over the mozzarella, then arrange halved cherry tomatoes cut-side down so they won’t make the bread soggy. Add lettuce leaves and fresh basil on top.
- 7
If using pickles or giardiniera, distribute them evenly over the veggies. Sprinkle crushed red pepper flakes if you want extra heat.
- 8
Drizzle the remaining dressing over the assembled ingredients to moisten and season the sandwich interior.
- 9
Close the sandwich, apply gentle pressure for 10–15 seconds to compact layers, then slice the sandwich in half on the diagonal with a sharp knife.
Serve
- 10
To serve
Serve immediately while bread is still slightly warm and mozzarella is cool, or wrap tightly in parchment and press for 10–20 minutes if you prefer a compact, melded sandwich (panino-style). Enjoy as a hearty single sandwich portion.