Calabrese Sandwich Recipe

Name: Lusi YYC Italian Kitchen & Pizzerias Calabrese Sandwich Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 each Italian or ciabatta roll; 3 oz Calabrese salami (thinly sliced); 2 oz Capicola (or spicy cured ham) (thinly sliced); 2 slices Provolone cheese (sliced); 3 tbsp Roasted red peppers (jarred, drained, sliced); 2 pcs Pickled pepperoncini (sliced); 1 cup Arugula (packed); 3 slices Tomato (ripe, sliced); 1 tbsp Mayonnaise; 1 tsp Whole grain mustard; 1 tsp Extra-virgin olive oil; 1 tsp Red wine vinegar; 1 tsp Oregano (dried); 1 tsp Crushed red pepper flakes; 1 tsp Salt; 0.5 tsp Black pepper (freshly ground); 1 tsp Butter (softened) or olive oil for brushing

Inspired by Lusi YYC Italian Kitchen & Pizzeria

Time15m

Serves1

Make Calabrese Sandwich Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sandwich

1 each Italian or ciabatta roll

3 oz Calabrese salami (thinly sliced)

2 oz Capicola (or spicy cured ham) (thinly sliced)

2 slices Provolone cheese (sliced)

3 tbsp Roasted red peppers (jarred, drained, sliced)

2 pcs Pickled pepperoncini (sliced)

1 cup Arugula (packed)

3 slices Tomato (ripe, sliced)

Spread & Dressing

1 tbsp Mayonnaise

1 tsp Whole grain mustard

1 tsp Extra-virgin olive oil

1 tsp red wine vinegar

1 tsp Oregano (dried)

1 tsp Crushed red pepper flakes

1 tsp Celtic sea salt

1/2 tsp Black pepper (freshly ground)

Toasted Option

1 tsp Butter (softened) or olive oil for brushing

Method

Prepare Roll and Spread

Split and toast (optional)

Slice the roll horizontally. If you prefer a toasted sandwich, brush cut sides lightly with butter or olive oil and toast face-down in a skillet over medium heat for 1–2 minutes until golden and crisp.

In a small bowl combine mayonnaise and whole grain mustard. Spread the mayo-mustard mixture evenly on both cut sides of the roll.

Prepare Dressing

In a separate small bowl whisk together extra-virgin olive oil, red wine vinegar, dried oregano, crushed red pepper flakes, salt, and black pepper until emulsified. Taste and adjust seasoning as needed.

Assemble Sandwich

On the bottom half of the roll, layer the provolone slices so they sit directly on the spread. This helps insulate the bread from any wet toppings.

Arrange the Calabrese salami and capicola over the cheese, distributing evenly to cover the sandwich base.

Add the roasted red pepper slices and arrange the tomato slices on top of the meats. If using pepperoncini, scatter the sliced pepperoncini over the tomatoes for a bright tangy kick.

Drizzle the prepared olive oil–vinegar dressing over the toppings (about half the dressing), allowing it to soak into the tomatoes and peppers.

Pile the arugula on top of the dressed toppings. If you like, toss the arugula briefly in the remaining dressing before adding it to the sandwich for extra flavor.

Close the sandwich with the top half of the roll. Press gently to compress the contents slightly so the sandwich holds together.

Final Step

If serving immediately, cut the sandwich in half on the diagonal. If transporting, wrap tightly in parchment paper or foil to help keep it intact. Serve at once.