Sicilian Recipe
Parma prosciutto, hot sopressata, Imported dry cured capocollo, & sharp provolone
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Ingredients
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Bread & assembly
Meats & cheese
Finishes & optional extras
Method
Bread & assembly
- 1
Prepare the rolls
Slice the sandwich rolls horizontally, keeping one side attached if you prefer a hinge. Spread 1 tablespoon of softened butter evenly on the inside of each cut side.
- 2
- 3
Spread mustard
On the bottom half of each roll, spread 1/2 teaspoon Dijon mustard (total 1 tsp divided across two sandwiches or both halves).
Meats & cheese
- 4
Layer the meats
Fold the Parma prosciutto slices loosely and arrange them on the bottom half of the roll to create volume and prevent slipping. Next add the hot soppressata in an even layer, then the capocollo. Aim for even coverage across the length of the roll so each bite has a balance of flavors.
- 5
Add the cheese
Top the meats with the sharp provolone slices, arranging so they slightly overlap. If you like the cheese melted, place the assembled open sandwich under a broiler or in a hot skillet for 1–2 minutes until the provolone softens and begins to melt — watch carefully to avoid burning.
Finishes & optional extras
- 6
Season and dress
Toss the arugula or baby spinach with 1 teaspoon red wine vinegar, 1/4 teaspoon sea salt, and a generous crack of black pepper (about 1/2 teaspoon cracked pepper divided between sandwiches). Pile the dressed greens on top of the cheese layer. Add sliced pepperoncini or roasted red peppers if using. Sprinkle crushed red pepper flakes to taste if you want extra heat.
- 7
- 8
Slice and serve
Cut the sandwich in half on a diagonal and serve immediately. Provide extra pepperoncini or pickles on the side if desired.