The Italian-Inspired Toasted Sandwich
A warm, pressed masterpiece featuring layers of savory meats and melted provolone.
Prep time: 10 minutes
Cook time: 6 minutes
Servings: 1 large sandwich
Difficulty: Easy
Ingredients
Bread: 2 thick slices of Sourdough or a Ciabatta roll (sliced lengthwise).
Meats: 3 slices Salami (Genoa or Soppressata), 3 slices Mortadella, and 2 slices Prosciutto.
Cheese: 2 slices Sharp Provolone cheese.
The “Zing”: 1 tbsp Basil Pesto and 1 tbsp Roasted Red Peppers (sliced).
Crunch: A small handful of arugula or shredded iceberg lettuce.
Fat: 1 tbsp Salted butter (softened) or Garlic Aioli for the exterior.
Instructions
Prep the Bread: Spread the interior of one slice of bread with the basil pesto.
Layer the Flavors: Place one slice of cheese down first (this acts as “glue”). Layer the salami, mortadella, and prosciutto. Add the roasted red peppers, then the second slice of cheese.
Butter Up: Close the sandwich. Generously butter the outside of both slices of bread.
The Toast: Heat a non-stick skillet or Panini press over medium heat.
Press & Brown: Place the sandwich in the pan. If using a skillet, press down with a heavy lid or another pan. Toast for 3 minutes per side until the bread is golden brown and the cheese is oozing.
The Finish: Carefully open the sandwich (or tuck it in) to add the fresh arugula right before serving to keep it from wilting too much.
Notes & Professional Tips
The “Glue” Rule: Always place cheese on both the top and bottom of the meat stack. It melts into the bread and prevents the fillings from sliding out when you take a bite.
Room Temp Meats: If you have time, let the deli meats sit out for 10 minutes before cooking. They will heat through more evenly.
Acidity is Key: If the sandwich feels too “heavy,” add a few banana peppers or a drizzle of balsamic glaze to cut through the fat of the meats.
Nutritional Info (Per Serving)
Estimated values based on standard deli portions:
Nutrient Amount
Calories 620 kcal
Protein 28g
Total Fat 34g
Carbohydrates 48g
Sodium 1,450mg
Benefits
High Protein: Between the three types of cured meats and the cheese, this is a protein-dense meal that keeps you full.
Fermentation Perks: If using authentic sourdough, you benefit from easier digestion compared to standard white bread.
Quick & Versatile: It takes less than 15 minutes but tastes like a “gourmet” cafe lunch.
Q&A
Q: Can I make this ahead of time?A: You can assemble it in advance, but don’t toast it until you’re ready to eat. Otherwise, the bread will lose its crunch and get “steamy” in the fridge.
Q: I don’t have a Panini press. What should I do?A: Use a heavy cast-iron skillet to weigh down the sandwich in a regular frying pan. It creates the same compressed, crispy effect!
Q: How do I make it spicy?A: Swap the Genoa salami for Calabrese salami or add a spread of Nduja (spicy spreadable pork) or chopped Cherry Peppers.