The Sandwich Italia Recipe

Preheat and split bread

Preheat a skillet or grill pan over medium heat. Slice each ciabatta roll or the focaccia horizontally so you have top and bottom halves.

Brush the cut faces lightly with 2 tbs olive oil (divide between halves). Place the bread cut-side down on the hot skillet or grill pan and toast until golden brown and marked, about 2–3 minutes. Remove and set aside.

Spread 2 tbs of basil pesto evenly over the bottom half of each toasted bread piece.

On the top half, spread 2 tbs roasted red pepper mayonnaise evenly. If you prefer less, reduce to taste. Drizzle 1/2 tsp extra-virgin olive oil over the pesto on the bottom half to add shine and flavor.

Layer the fresh mozzarella slices evenly over the pesto on the bottom half, covering most of the surface. Sprinkle the thin provolone slices on top of the mozzarella so melting (from residual heat of bread) is even.

Lightly grate the Parmigiano-Reggiano over the cheeses for a savory umami lift.

Fold the prosciutto slices and arrange them over the cheeses, then add the soppressata or salami slices. Build the meat in an even layer so each bite has a mix of flavors.

Distribute the sun-dried tomato slices and roasted red pepper strips across the meat layer.

Scatter the arugula and thin red onion slices over the sandwich. If using capers, sprinkle them sparingly now (about 1 tsp) and press gently into the greens so they stay put.

Season the assembled filling with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper, dividing the seasoning across the sandwich to avoid over-salting any one spot.

If using fresh basil leaves, tuck them over the greens now for an aromatic finish.

Place the top half (with roasted red pepper mayo) onto the assembled bottom half. Press down gently but firmly to compact the layers so the sandwich holds together.

Optionally, return the closed sandwich to the warm skillet for 30–60 seconds per side over low heat with a weight on top (a heavy pan) to lightly meld the cheeses and warm the filling—do not overcook.

Cut the sandwich in half (or into quarters for sharing). Serve immediately while the bread is warm and the mozzarella is soft.