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Italian sandwich on a plate with Calabrian chile mayo

Italian Sandwich with Calabrian Chile Aioli

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  • Author: Celeste
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Sandwiches, Lunch
  • Method: Assembling
  • Cuisine: Italian


This Italian ciabatta sandwich tastes just as good as the ones you’d get from a deli. It’s filled with delicious Italian meats and spread with spicy Calabrian chile mayo. Eat it for lunch or a quick dinner!



For the Lettuce and Red Onion:

  • 1 1/2 cups (105 g) iceberg lettuce, shredded
  • 1/3 cup (25 g) red onion, thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • Salt and pepper, to taste

Calabrian Chile Mayo:

  • 1/4 cup (60 g) mayo
  • 12 tbsp crushed Calabrian chiles

For the Italian Sandwich:

  • 1 ciabatta loaf
  • 3 slices salami*
  • 8 slices capocolla*
  • 3 slices ham*
  • 8 slices mortadella*
  • 8 slices pepperoni*
  • 4 slices provolone
  • 1 large tomato or 3 campari tomatoes, sliced
  • Pepperonicini peppers, sliced (optional)


  1. In a large bowl, whisk together the olive oil, red wine vinegar, dried basil, dried oregano, and salt and pepper. 
  2. Toss in the shredded lettuce and thinly sliced red onion until everything is well coated. Set aside.
  3. In a small bowl, mix the mayo and crushed Calabrian chiles until combined.
  4. Cut the ciabatta loaf in half lengthwise and spread a layer of the Calabrian chile mayo on both sides. 
  5. Layer on the meats and provolone cheese on top of the bottom layer of the bread.
  6. Add the lettuce mix, tomatoes, and pepperoncini peppers (optional)
  7. Place the top half of the bread on top and cut into 4 equal sandwiches. A long bread knife works best.
  8. Add a side of chips and enjoy!


Bread: You can also use 4 sub rolls or hoagies. You may have to adjust the amount of meat that goes into each one. We also recommend toasting your bread. Preheat the oven to 400°F/205°C and bake for 2-5 minutes or until toasty and crackly.

Meats: Depending on which type of bread you use, you may need more or less slices. It also depends on how large they are. Our salami and ham slices were pretty big which is why there’s less than the other meats. You just need enough of each to have their own layer in the sandwich.

Make sure to get your meats sliced very thin so they don’t overwhelm the sandwich.

Additional Toppings: green bell peppers, black olives, olive tapenade, banana peppers

Use the remaining Calabrian chile mayo for fries, burgers, roasted potatoes, etc. It’s delicious!