The Gravesend Recipe
Mortadella, Sopressata, Parma Prosciutto, fresh mozzarella, arugula, sun dried peppers, extra virgin olive oil, balsamic glaze
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
Optional garnish / finishing
Method
Prepare bread and cheese
- 1
Warm and slice bread
Preheat oven to 350°F (175°C). Slice the ciabatta or focaccia loaf horizontally to create a top and bottom. Place both halves cut-side up on a baking sheet and warm in the oven 5–7 minutes until slightly crisp but not hard. Remove and set aside.
- 2
Slice and drain mozzarella
Slice the fresh mozzarella into 1/4-inch (6 mm) thick rounds. If it is very wet, lay slices on paper towel for 5 minutes to absorb excess moisture to avoid soggy sandwich.
Assemble sandwich components
- 3
Dress arugula
In a small bowl, toss the washed and dried arugula with 1 tablespoon extra virgin olive oil, a pinch (about 1/8 tsp) of coarse sea salt, and about 1/8 tsp freshly ground black pepper. This lightly dresses the greens so they don't wilt from heavier oils later.
- 4
Prepare sun-dried peppers
If peppers are in oil-packed jar, drain and slice into 1/4-inch strips. If whole, slice into strips. Toss the slices with the remaining 1 tablespoon extra virgin olive oil and a pinch of crushed red pepper flakes if using.
Build the sandwich
- 5
Place the bottom half of the warmed loaf on a cutting board. Layer the sliced mozzarella evenly across the bread so every bite has cheese.
- 6
Fold and layer the cured meats over the mozzarella: first mortadella (6 slices), then sopressata (6 slices) slightly overlapping, then the prosciutto (4 slices) draped for texture. Arrange so meats cover the length of the bread.
- 7
Distribute the sun-dried pepper strips over the meats in an even layer.
- 8
Mound the lightly dressed arugula on top of the peppers, pressing gently so it sits evenly across the sandwich.
- 9
Drizzle 1 tablespoon balsamic glaze evenly over the arugula and meats. Sprinkle the remaining 1 tsp coarse sea salt and 1/2 tsp freshly ground black pepper evenly over the top (adjust to taste). Scatter torn basil leaves if using.
Finish & serve
- 10
Place the top half of the loaf onto the sandwich and press down firmly but gently to compact the layers slightly.
- 11
If serving immediately, cut the sandwich into 4 equal portions with a sharp serrated knife. For a pressed effect, wrap the sandwich in foil and place a heavy skillet on top for 5 minutes before cutting.
- 12
Serve with extra balsamic glaze on the side if desired.