What type of Calabrian chiles do you use?

We use crushed Calabrian chiles packed in oil from Williams Sonoma.

How thick should the slices be?

Since there's a lot of different meats in this sandwich, you want them all to be sliced pretty thin. Especially the capocollo as it's a tougher meat than the rest. Our ham, mortadella, and capocollo were cut as thin as possible. The salami and pepperoni should also be thin, but they can be slightly thicker than the rest of the deli meats.

Add-ons to your Italian sandwich:

- Black olives - Green bell peppers - Olive tapenade - Banana peppers

Italian Ciabatta Sandwich with Calabrian Chile Mayo

Name: Italian Sandwich with Calabrian Chile Aioli
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 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; 1/4 cup (60 g) mayo; 1 -2 tbsp crushed Calabrian chiles; 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)

Description

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!

Ingredients

Scale

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
1 –2 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)

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Instructions

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

Notes

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!

Keywords: Italian sandwich, Calabrian chile mayo, Italian ciabatta sandwich