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Spicy Pesto Italiano Sandwich

Prep Time25 minutes
Resting Time30 minutes
Total Time53 minutes
Course: Main Course
Servings: 12 sandwiches
Author: Alex Snodgrass

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

Calories: 616kcal | Carbohydrates: 39g | Protein: 25g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 64mg | Sodium: 1725mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g | Vitamin A: 718IU | Vitamin C: 7mg | Calcium: 224mg | Iron: 1mg