Roasted Chupelish Recipe

Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the red bell pepper strips, onion wedges, and banana peppers with 2 tbsp olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Spread vegetables in a single layer and roast for 18–22 minutes, stirring halfway, until edges are browned and vegetables are tender. Remove from oven and let cool slightly (5–8 minutes).

When cooled slightly, chop the roasted vegetables into bite-sized pieces (about 1/2–3/4" pieces) so they sit well in the sandwich.

In a small bowl or jar, combine 2 tbsp mayonnaise, 2 tbsp Greek yogurt, 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp tomato paste, 1 tsp honey, 1 minced garlic clove, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper.

Whisk or shake vigorously until smooth and emulsified. Taste and adjust seasoning. If dressing is too thick, whisk in up to 1 tsp water to reach a spreadable, creamy consistency. Reserve 3–4 tbsp for assembling sandwiches and chill remaining dressing for another use.

If using plain fresh mozzarella rather than garlic-flavored, mix 1 tbsp softened butter with 1/2 clove minced garlic, 1 tsp chopped parsley and a pinch (1/8 tsp) salt until combined.

Spread a thin layer of this garlic butter on the inside top half of each roll prior to toasting, or brush on the mozzarella slices before melting briefly.

Prepare bread

Slice each ciabatta roll in half horizontally. Lightly butter the cut sides with the softened butter (2 tbsp total).

Heat a skillet over medium heat (or preheat a panini press). Place the rolls cut-side down in the skillet and toast 1–2 minutes until golden and crisp and butter has melted. Remove from heat.

If using the optional garlic butter for mozzarella, place the mozzarella slices on the bottom halves of the warm rolls and briefly melt under a broiler for 30–45 seconds or in the skillet covered for 30–45 seconds until just wobbly. Otherwise place mozzarella slices directly on the bottom roll.

Layer 4 slices mortadella on top of the mozzarella on each sandwich (8 slices per sandwich total listed — adjust if making more). Arrange 1/2 cup of the chopped roasted vegetables evenly over the mortadella.

Toss romaine leaves with 1–2 tbsp of the rose vinaigrette to lightly coat. Place 3 romaine leaves (or enough to cover) on top of the roasted vegetables.

Drizzle another 1 tbsp of rose vinaigrette over the lettuce for extra flavor, then close the sandwich with the top half of the roll.

Serve whole or cut in half on the bias. Optionally press the assembled sandwich in a warm skillet for 1 minute per side to seal and warm through.