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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 1x

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:

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Equipment

Notes

This recipe easily scales up and improves if made ahead slightly and wrapped tightly in plastic wrap or foil.

You can also make this as a slab and cut into sandwiches after assembly.

Inspiration: Soppressata, Provolone, and Peperonata Sandwiches from Bread Toast Crumbs: Recipes for No-Knead Loaves and Meals to Savor Every Slice by Alexandra Stafford

  • Category: Sandwiches & Wraps, Italian-Inspired

Find it online: https://nevernothungry.com/soppressata-provolone-peperonata-sandwiches-with-calabrian-chili-mayo/