Tuscan Recipe
Parma prosciutto, imported mortadella, hot sopressata, & sharp provolone
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Ingredients
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Sandwich Ingredients
Spread / Dressing
Finishing
Method
Prepare Spread
- 1
Make the dressing
In a small bowl, whisk together extra-virgin olive oil (2 tbs), red wine vinegar (1 tsp), Dijon mustard (1 tsp), mayonnaise (2 tbs), and minced garlic (1/2 tsp) until smooth. Stir in Italian seasoning (1/2 tsp), kosher salt (1/4 tsp), and freshly ground black pepper (1/4 tsp). Taste and adjust seasoning; set aside.
Assemble Sandwiches
- 2
Prepare rolls
Split the 2 sandwich rolls lengthwise. If you prefer a warm, slightly crisp sandwich, brush cut interior surfaces lightly with olive oil (1 tsp) and a thin layer of softened butter (1 tsp) and toast face-down in a hot skillet over medium heat for 1–2 minutes until lightly golden. Remove from heat.
- 3
Spread dressing
Generously spread the prepared dressing over both cut sides of each roll, ensuring even coverage to flavor every bite.
- 4
Layer meats and cheese
On the bottom half of each roll, layer 3 slices of Parma prosciutto, 3 slices of imported mortadella, and 3 slices of hot soppressata (for each sandwich). Fold slices if needed to fit. Top the cured meats with 2 slices of sharp provolone per sandwich, arranging so the cheese slightly overlaps the meats.
- 5
Add vegetables and greens
Distribute 2 pieces of drained, sliced roasted red peppers per sandwich and 2 pickled pepperoncini rings per sandwich if using. Pile 1 cup fresh arugula on top of the cheese on each sandwich and gently press down to compact.
- 6
Close and finish
Place the top roll halves over the fillings and press down firmly. If you like the cheese melted, wrap each sandwich in foil and place in a 350°F (175°C) oven or a toaster oven for 4–6 minutes until cheese softens. Slice sandwiches in half on a bias before serving.