Recipes › Sandwich › Soppressata And Provolone Sandwich Recipe

Soppressata And Provolone Sandwich Recipe

Recipe by Pedro M. A. Neves

This classic Italian sandwich showcases the marriage of spiced cured meat and creamy cheese on toasted bread, capturing the essence of Italian charcuterie traditions. Soppressata's peppery notes complement sharp provolone beautifully, while fresh vegetables and a simple vinaigrette bring brightness to each bite. Straightforward to assemble, this sandwich delivers restaurant-quality flavors in minutes.

Ingredients

• 2 ciabatta rolls (200g total), split horizontally
• 80g sliced soppressata (about 16 slices)
• 100g sliced provolone cheese
• 30ml extra virgin olive oil
• 15ml red wine vinegar
• 1 large roasted red pepper (from a jar), sliced
• 50g fresh arugula
• 8 thin slices red onion
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 180°C (350°F). Slice the ciabatta rolls in half horizontally and brush the cut sides lightly with 10ml of the olive oil.

2. Toast the bread in the oven for 3-4 minutes until golden and crispy but still tender inside. Remove and allow to cool for 1 minute.

3. In a small bowl, whisk together the remaining 20ml olive oil, red wine vinegar, minced garlic, oregano, red pepper flakes, and a pinch of salt and pepper to create the vinaigrette.

4. Layer 8 slices of soppressata on the bottom half of each roll, slightly overlapping the slices.

5. Place 50g of provolone slices over the soppressata on each sandwich, allowing the cheese to rest on the warm bread.

6. Arrange the roasted red pepper slices, fresh arugula, and red onion slices on top of the cheese.

7. Drizzle the vinaigrette evenly over the vegetables and filling on both sandwich halves.

8. Close the sandwiches by placing the top bread halves on the filled bottoms, pressing gently but firmly.

9. Cut each sandwich in half diagonally and serve immediately on a clean cutting board or plate.

Substitutions

• Use mortadella or capicola instead of soppressata for a milder, more buttery flavor
• Substitute aged cheddar or smoked gouda for provolone if preferred cheese is unavailable
• Replace fresh arugula with mixed greens or baby spinach for different peppery notes
• Omit red pepper flakes and use fresh sliced hot peppers for heat and crunch

Tips

• Toast the bread while still in its roll form to maintain structural integrity and prevent over-crisping
• The warm bread will gently soften the cheese without full melting, creating the ideal texture contrast
• Assemble just before serving to prevent the bread from becoming soggy from the vinaigrette
• For extra flavor, rub the warm toasted bread with a cut garlic clove before layering the meat and cheese

This sandwich reflects Northern Italian antipasto traditions, where cured meats and aged cheeses are celebrated as standalone delicacies and simple preparations. Soppressata originates from Calabria and other Southern Italian regions, while provolone hails from Northern production centers, making this combination a bridge across Italy's diverse culinary regions.

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