Meat Lover Sandwich Recipe

prepare roll

Preheat oven to 400°F (200°C). Using a serrated knife, split the ciabatta roll horizontally, leaving a small hinge if desired. Lightly spread the softened butter on the cut faces of both halves to aid browning.

toast roll

Place the buttered roll open-faced on a baking sheet and toast in the preheated oven for 4–6 minutes, until edges are golden and slightly crisp. Remove from oven and set aside but keep oven on.

Warm the pomodoro sauce in a small saucepan over low heat for 2–3 minutes until it’s saucy and slightly reduced. Spoon the warmed sauce evenly over the bottom half of the toasted roll (about 1/2 cup). Reserve 1-2 tablespoons for the top half if you like extra sauce.

Distribute the sliced or shredded mozzarella evenly over the sauce on the bottom half of the roll, covering the sauce so it will melt and bind the sandwich components.

Layer the pepperoni slices over the mozzarella in a single overlapping layer. Arrange the pastrami evenly on top of the pepperoni so both meats are present in each bite.

If you prefer the pepperoni a bit crisp, return the open-faced sandwich to the oven for 4–6 minutes, until the mozzarella melts and pepperoni edges curl slightly. If no extra crisping is desired, continue to the next step.

Remove the sandwich from the oven. Sprinkle the dried oregano and crushed red pepper flakes evenly over the melted cheese and meats. Add fresh basil leaves on top.

If you reserved sauce for the top half, spread it on the inside of the top roll. Close the sandwich, press gently, slice in half if desired, and serve immediately.