The Chef

Restaurants

Meals

Drinks

Restaurants›Littlest Little Italy›Sopressta Ham Recipe

Sopressta Ham Recipe

Name: Littlest Little Italys SOPRESSTA HAM Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 each Italian sandwich rolls (6-inch); 200 g Mortadella, thinly sliced; 120 g Cherry coppa (or spicy coppa), thinly sliced; 120 g Sopressta ham (or prosciutto-style ham), thinly sliced; 6 pieces Spicy cherry peppers, roasted and sliced (or jarred cherry peppers, drained); 4 slices Provolone cheese, thinly sliced; 4 tbs Roasted red pepper aioli (store-bought or homemade); 1 tsp Dijon mustard; 1 tbs Extra-virgin olive oil; 1 tsp Red wine vinegar; 1 cup Shredded iceberg lettuce (or crisp romaine), rinsed and dried; 0.25 cup Thinly sliced red onion; 4 pieces Sweet-hot pepperoncini or banana peppers (optional), sliced; 0.25 tsp Kosher salt; 0.125 tsp Freshly ground black pepper; 0.5 tsp Dried oregano; 0.25 tsp Crushed red pepper flakes (optional, for extra heat)

Inspired by Littlest Little Italy

Time25m

Serves2

SPICY CHERRY COPPA PEPPERS MORTADELLA ON ITALIAN ROLL

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 Components

2 each Italian sandwich rolls (6-inch)

7.05 oz (200 g) Mortadella, thinly sliced

4 1/4 oz (120 g) Cherry coppa (or spicy coppa), thinly sliced

4 1/4 oz (120 g) Sopressta ham (or prosciutto-style ham), thinly sliced

6 pieces Spicy cherry peppers, roasted and sliced (or jarred cherry peppers, drained)

4 slices Provolone cheese, thinly sliced

Spreads & Dressing

4 tbs Roasted red pepper aioli (store-bought or homemade)

1 tsp Dijon mustard

1 tbs Extra-virgin olive oil

1 tsp red wine vinegar

Pickles & Crunch

1 cup Shredded iceberg lettuce (or crisp romaine), rinsed and dried

1/4 cup Thinly sliced red onion

4 pieces Sweet-hot pepperoncini or banana peppers (optional), sliced

Seasoning & Finish

1/4 tsp Kosher salt

1/8 tsp Freshly ground black pepper

1/2 tsp Dried oregano

1/4 tsp Crushed red pepper flakes (optional, for extra heat)

Method

Prep

Warm and prep rolls

Preheat oven to 350°F (175°C). Place the Italian rolls cut-side up on a baking sheet and warm in the oven for 4–6 minutes until slightly crisp but still soft. Remove and set aside.

Prepare peppers and vegetables

If using fresh cherry peppers, roast them under a broiler or in a hot skillet until skins blister, then peel and thinly slice. If using jarred, drain and slice. Thinly slice the red onion and shred the lettuce. Combine lettuce and onion in a small bowl and toss lightly with olive oil, red wine vinegar, kosher salt and black pepper. Set aside.

Assemble Sandwiches

Apply spreads

Split each warmed roll. Spread about 2 tablespoons roasted red pepper aioli on the bottom half and 1/2 teaspoon Dijon mustard on the top half. This balance gives creaminess and a touch of tang.

Layer meats and cheese

On the bottom half of each roll, layer the mortadella evenly (about 100 g per sandwich), then the cherry coppa slices, then sopressta ham. Fold slices gently to create height and even coverage. Top the meats with two slices of provolone cheese.

Add peppers and pickles

Arrange the sliced spicy cherry peppers over the cheese; distribute 3 pieces per sandwich (or to taste). If using pepperoncini/banana peppers, add them now for extra tang and crunch.

Add greens and season

Top with a portion of the tossed lettuce and onion mixture. Sprinkle the shredded greens with dried oregano and, if desired, crushed red pepper flakes for extra heat.

Finish and press

Close the sandwich with the top roll. Press gently to compact. If you prefer the cheese melted, place the assembled sandwich back on the baking sheet and into the oven for 2–3 minutes, or use a sandwich press until cheese just softens.

Serve

Cut each sandwich in half on the diagonal. Serve immediately while warm, with any extra pickled peppers or a small side of extra aioli for dipping.