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This isn’t just your run-of-the-mill sandwich. Oh no. Forget a basic Italian sub (okay, but no shade because those are still really good)…this one has all of those standard elements—salami, cheese—but also piles on peppery arugula, a pepper-onion compote, and spicy Calabrian chili mayo.

Meet Your New Beach Sandwich…Wait, What Is a Beach Sandwich?

Okay, so I’m from the Midwest, and this seems to be an East Coast concept, but I love the idea of having a house “beach sandwich” that you make when you…go to the beach. For context, our “beaches” are just sandy shores along generally muddy and gross lakes. Still fun when that’s all you have but not quite the same as the seemingly endless sandy beaches and waves with dolphins breaching the water and the salty wind of your face for those who *actually* live by an ocean.

A beach sandwich is essentially a hearty hoagie filled with an assortment of deli meats, cheeses, and condiments. Its defining feature is its layered construction and substantial nature, making it a filling meal that’s easy to eat on the go. It’s an ideal choice for a beach day because it holds up well over time, thanks to its sturdy bread and ingredients. They often have a vinaigrette instead of mayo, but come on—mayo is better on a sandwich anyway. You’re probably dragging a cooler with you to the beach, so just throw this on in.

The History of Italian Subs: A Trio of Italian Delights

First, let’s start with the backstory. Soppressata, provolone, and peperonata each hail from Italy, bearing rich culinary histories that elevate this sandwich beyond a mere snack. Soppressata, a dry-cured salami from southern Italy, has a distinctively bold, garlicky flavor—often with accompanying spice because Calabria in Southern Italy is known for its chilies. Provolone, meanwhile, brings a creamy, sharp twist, originating from southern Italy as well, dating back to the 19th century.

Then there’s peperonata, an iconic Italian relish made from simmered peppers, onions, and garlic. It’s a staple of traditional Italian kitchens, particularly in the southern regions. The vinegar and capers in our version give it a tangy, zesty kick that harmonizes with the rest of the ingredients. Put all of these together, and you have a medley of Italian flavors that’ll transport you straight to the Mediterranean coastline, all while standing in your own kitchen.

The Ingredients

I was inspired to make this after seeing the recipe in Alexandra Stafford‘s Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice, a fantastic cookbook featuring her mom’s homemade bread and all the ways you can use this bread (and others) in your recipes. Ever since I discovered this book, I’ve been eagerly anticipating her next cookbook, which just come out this year and I highly recommend: Pizza Night: Deliciously Doable Recipes for Pizza and Salad, which has 52 weekly recipes for pizza and salad. Need I say more?

Anyway, I made the sandwich as called for in her recipe—it was delicious, but I wanted to punch up the flavor and make it saucier, as bready sandwiches with lots of fillings can get seem really dry when eating IMO. Traditionally, Italian subs call for oil and vinegar, but I thought a Calabrian chili mayo would complement all the flavors, adding a kick of heat and tang that mingles perfectly with the sandwich’s other ingredients. The mayo is a simple concoction: a blend of mayo, Dijon mustard, minced parsley, garlic, lemon juice, honey, and Calabrian chili paste. This mix is the key to our sandwich’s spicy zing, lending depth and complexity to every bite.

This sandwich also incorporates slices of soppressata (mild and/or spicy, depending on your preference), provolone cheese, and the peperonata relish. The soppressata provides a rich, meaty base, while the provolone adds a smooth, mellow flavor. The peperonata offers a touch of juicy sweetness and acidity, balancing the flavors. Typically served on a hearty bread, like a hoagie or focaccia, this combination is a testament to Italian simplicity and elegance.

Equipment Needed

Chef’s knife
Plastic cutting board
Glass mixing bowls or metal mixing bowls
Microplane
12-inch stainless-steel skillet with lid
Wooden spoon
Mini whisk
Small offset spatula or butter knife for spreading mayo
Serrated bread knife
Measuring cups and spoons

Congratulations! You’ve just created a delicious and modernized Italian sandwich that packs a punch, thanks to the Calabrian chili mayo, while still honoring its traditional roots. Not only that, you’ve created a delicious beach sandwich ready to be devoured by the shore! It also makes perfect picnic, potluck, and game-day food and benefits from being made ahead, making this a true savior in the kitchen.

Not only is it delicious and easy to transport, but it also celebrates the rich traditions of Italian-American cuisine. So, whether you’re headed to the beach, packing for a picnic, or just craving a filling lunch, this beach sandwich has you covered. Happy cooking!

Soppressata, Provolone & Peperonata Sandwiches with Calabrian Chili Mayo

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Author: Amanda
Yield: 4 to 6 sandwiches, depending the size you want to cut them

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Description

Make-ahead Soppressata, Provolone & Peperonata Sandwiches with Calabrian Chili Mayo offer an easy, flavorful Italian-inspired lunch or beach meal. Perfect for picnics, potlucks, game days, and beach days.

Ingredients

Scale

PEPERONATA:

3 tablespoons extra-virgin olive oil
2 red, yellow, or orange bell peppers, thinly sliced
1 small onion, thinly sliced
1 garlic clove, finely minced
1-2 tablespoons white balsamic or white wine vinegar
2 tablespoons coarsely chopped capers
1/4 cup thinly sliced fresh basil

CALABRIAN CHILI MAYO:

1/2 cup mayo
1 tablespoon country-style Dijon mustard
1 tablespoon finely minced fresh flat-leaf parsley
1 garlic clove, grated on a microplane
Juice of 1/2 lemon
1 tablespoon honey
1 teaspoon Calabrian chili paste or to taste

TO ASSEMBLE:

1 loaf focaccia, plain or flavored (about 1 pound, square if possible), cut into 4–6 squares, depending on how many you want to make/serve
10 ounces soppressata (mild or spicy, whichever you prefer)
12 ounces sliced Provolone cheese
4 ounces baby arugula

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Instructions

To make the peperonata: In a large skillet with a lid (preferably 12-inch), heat the olive oil over medium heat. When hot, add the peppers and onions along with a pinch of salt, stirring to combine. Reduce the heat to low and add the garlic. Cover the pan and cook for 20–30 minutes, stirring occasionally, until the peppers and onions have softened but have no color.
Remove the lid and increase the heat to medium. Add the vinegar and capers, stirring to combine. Taste for seasoning and adjust if necessary. Cook until the vinegar has mostly evaporated, 2–4 minutes; there should not be much liquid left in the pan. Remove from the heat and stir in the fresh basil. Set aside to cool completely.
To make the Calabrian chili mayo: Stir all the ingredients to combine, adjusting any of the seasonings as desired. You may need/want to add more mustard, lemon, honey, chili paste, salt, and pepper.
To assemble the sandwiches: Spread a generous schmear of the mayo on both sides of the bread. Layer the soppressata, peperonata, arugula, and Provolone on top. Close the sandwiches and secure with toothpicks or wrap in plastic wrap if serving later.