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CHOW: Recipes: Italian Deli Blowout Sandwich

Italian Deli Blowout Sandwich Recipe

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Italian Deli Blowout Sandwich
Difficulty: Easy | Total Time: Under 5 mins | Makes: 1 big sandwich (1 to 2 servings)

Imagine if everything at your local Italian deli jumped onto a roll. This packed-to-the-brim sandwich has meat, cheese, veggies, and pickled stuff, and makes for a seriously satisfying meal.

Game plan: The red pepper mayonnaise can be made up to 2 days ahead and refrigerated in a covered container.

INGREDIENTS
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely chopped roasted red pepper
  • 1 (12-inch) sweet baguette, split in half lengthwise and toasted
  • 1/4 cup baby arugula
  • 1 ounce thinly sliced mild coppa
  • 1 ounce thinly sliced Genoa salami
  • 1 ounce thinly sliced soppressata
  • 4 ounces low-moisture mozzarella, sliced 1/4 inch thick
  • 5 quarters marinated artichoke hearts
INSTRUCTIONS
  1. Place mayonnaise and red pepper in a small bowl and stir until well combined.
  2. Spread red pepper mayonnaise on the bottom slice of the bread, then layer half of the arugula on top. Place coppa, salami, and soppressata on top of the arugula. Top with mozzarella, marinated artichoke hearts, and remaining arugula. Close, cut in half, and serve.
    Write a review | 9 Reviews
POST A COMMENT |9 Comments

COMMENT

  • This recipe is all wrong - no mayo. - no sweet baguette. - no artichoke hearts for an Italian deli sandwich!!! Oh yea, only smoked provolone too!!

  • Not just the mayo but what about the sweet baguette! You have to use olive oil and a good Italian sub roll. And the jury is still out on the artichoke hearts too!

  • why do americans ruin everything with mayonnaise?

  • No mayo, use olive oil and italian spices. Use provolone, sharp if you like it, instead of mozz. THEN you have a sandwich. I also prefer a crusty italian roll but if you can get good baguettes, that is ok.

    Mozz and mayo is for pansies. Don't try ordering that in South Philly.

  • Euwwww! Mayonnaise? Mayo should never be near sopressat' or any Italian meats.

  • If you replace the mozzarella with some smoky provolone, you've got yourself a deal!

  • I'd have to agree with phantomdoc and PurfectPeach. The mayo throws me for a loop and you need to PILE ON the cold cuts. I lived in Italy in the Fall of 2002 and grew accustomed to the tramezzini style sandwich which is light on the meat. Suffice to say when I returned home to Hoboken and proceeded to order an Italian combo at Biancamano's deli...FUGGETABOUTIT!! There was a literal mountain of...+READ

    I'd have to agree with phantomdoc and PurfectPeach. The mayo throws me for a loop and you need to PILE ON the cold cuts. I lived in Italy in the Fall of 2002 and grew accustomed to the tramezzini style sandwich which is light on the meat. Suffice to say when I returned home to Hoboken and proceeded to order an Italian combo at Biancamano's deli...FUGGETABOUTIT!! There was a literal mountain of meat!
    In any case, good article, looking forward to more posts that we will link to from our Italian food blog.
    Jonny & Nikki
    www.SundaySauceNY.com-COLLAPSE

  • *shudder* You had me until the mayo. I'm not an anti-mayo purist but it just doesn't belong anywhere near salume. A little virgin oil and balsamic is SO much better, and provides the necessary lubrication.

  • The Italian delis in Brooklyn or Long Island would never put a mere ounce of any meat on a sandwich. Multiply all meats by 3 or 4 to start with.