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Nothing beats a good sandwich by the water, on a boat, or in the park and this Spicy Pesto Italiano Party Sandwich is about as good as it gets! With a spicy Calabrian chili mayo and layers of provolone cheese and Italian deal meats, it’s a make-ahead friendly recipe that will feed a big crowd. Let’s get into it!
Whether I’m hosting a casual gathering or going to someone’s house for a party, I don’t think you can over go wrong with a big party sandwich. But that doesn’t mean it needs to be boring or bland. This sandwich has SO much flavor, thanks to a combo of a Calabrian chili mayo, store-bought basil pesto, and a ton of salty, savory meats. Think of it like the ultimate Italian combo but with more flavor, more layers, and more fun!
Another reason to love it is that it’s best when made a couple hours in advance so that the ingredients all have time to marry. Just assemble the whole sandwich, wrap it up, let it chill in the fridge, and then slice and serve!
Ingredients:
- Mayonnaise
- Dijon Mustard
- Jarred Chopped Calabrian Chili Peppers
- Ciabatta Loaves
- Basil Pesto
- Baby Arugula
- Extra Virgin Olive Oil
- Freshly Ground Black Pepper
- Provolone Cheese
- Mortadella
- Genoa Salami
- Hot Soppressata
- Prosciutto di Parma
- Pepperoncini
Step-by-Step:
step one: make the calabrian chili mayo
In a small bowl, whisk together the mayonnaise, Dijon mustard, and Calabrian peppers until smooth and fully combined. Cover and refrigerate until ready to use.
step two: prep the ciabatta
Using a serrated knife, slice each ciabatta loaf in half horizontally. Spread the basil pesto generously across the cut side of both bottom halves, then spread the Calabrian chili mayo across the cut side of both top halves.
step three: dress the arugula
In a medium bowl, toss the arugula with the olive oil and a few grinds of black pepper. Set aside.
step four: layer the meats and cheese
Divide the cheese and meat between the bottom halves of each ciabatta loaf and arrange in this order, overlapping the slices as needed: provolone, mortadella, Genoa salami, hot soppressata, prosciutto, and pepperoncini. Top each with the dressed arugula.
step five: allow to rest
Close each sandwich with the top half of the ciabatta, mayo-side down, and press firmly to compress the layers. Wrap each sandwich tightly in parchment, then in foil, and refrigerate for at least 30 minutes (or up to 4 hours) — this rest lets the flavors marry and makes the sandwich hold together beautifully when you cut it.
step six: slice and serve
Once rested, use a serrated knife to cut each sandwich into 12 even small squares. Secure each square with a toothpick and store them in an airtight container in the refrigerator or cooler until ready to serve.
Recipe FAQs:
The Calabrian chili peppers give the mayo a good amount of heat, but you can reduce the amount that you use if you prefer a milder bite! You could also use mild soppressata rather than hot soppressata!
You can let these sit out at room temp for up to 2 hours but I wouldn’t go any longer than that from a food safety perspective! I recommend keeping them in a cooler so that you can take them on the go!
Focaccia would be a great alternative! Choose a neutral flavor like olive oil with sea salt.
Yes!! the Calabrian chili mayo keeps in an airtight container in the fridge for up to 3 days — and honestly, the flavors deepen and get better overnight.
This Pesto Italiano Party Sandwich seamless transitions between seasons and occasions, when you’re on vacation, having a picnic in the park or on the beach, or watching a game at home. I’m so so excited to hear what y’all think of this one! Once you make it, let me know what you think in the comments below!
for more crowd-friendly bites, try these!
Green Goddess Party Sandwiches
Spicy Pesto Italiano Sandwich
Ingredients
For the Calabrian Chili Mayo:
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon jarred chopped Calabrian chili peppers
For the Sandwich:
- 2 ciabatta loaves (10 to 12 inches long)
- 3/4 cup basil pesto
- 4 cups baby arugula
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper, to taste
- 10 ounces (about 12 slices) sliced provolone cheese, divided
- 8 ounces thinly sliced mortadella, divided
- 6 ounces thinly sliced Genoa salami, divided
- 6 ounces thinly sliced hot soppressata, divided
- 8 ounces thinly sliced prosciutto di Parma, divided
- 1/2 cup sliced pepperoncini, drained
Instructions
Make the Calabrian Chili Mayo:
- In a small bowl, whisk together the mayonnaise, Dijon mustard, and Calabrian chili peppers until smooth and fully combined. Cover and refrigerate until ready to use.
Make the Sandwich:
- Using a serrated knife, slice each ciabatta loaf in half horizontally. Spread the basil pesto generously across the cut side of both bottom halves, then spread the Calabrian chili mayo across the cut side of both top halves.
- In a medium bowl, toss the arugula with the olive oil and a few grinds of black pepper. Set aside.
- Divide the cheese and meat between the bottom halves of each ciabatta loaf and arrange in this order, overlapping the slices as needed: provolone, mortadella, Genoa salami, hot soppressata, prosciutto, and pepperoncini. Top each with the dressed arugula.
- Close each sandwich with the top half of the ciabatta, mayo-side down, and press firmly to compress the layers. Wrap each sandwich tightly in parchment, then in foil, and refrigerate for at least 30 minutes (or up to 4 hours) — this rest lets the flavors marry and makes the sandwich hold together beautifully when you cut it.
- Once rested, use a serrated knife to, cut each sandwich into 12 even small squares. Secure each square with a toothpick and store them in an airtight container in the refrigerator or cooler until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
