Ingredients

The following ingredients have 5 Servings
  • 1 red bell pepper (halved, seeds and veins removed)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic (minced)
  • 1 teaspoon dijon mustard
  • 1 loaf crusty Italian bread (ie cibatta cut in half lengthwise)
  • 1/2 cup olive tapenade
  • 4 - 5 slices provolone cheese
  • 8 slices capicola or hard salami
  • 8 slices calabrese or sopressata
  • 4 slices proscuitto
  • 1/2 cup chopped fresh parsley
  • 1 cup baby arugula

Instruction

  • Roast the red pepper. Turn on oven broiler and broil red pepper until the skin starts to blacken. About 5 minutes. Remove from oven, allow to cool and slice.
  • In a bowl, mix together olive oil, balsamic vinegar, garlic and dijon mustard. Set aside while you prepare the sandwich.
  • Spread the olive tapenade on the bottom half bread. Place the rest of the toppings, in the following order, on top: provolone cheese, roasted red pepper, capicola, calabrese, proscuitto, parsley and arugula. Drizzle the olive oil/balsamic dressing over the top. Place the top half of the loaf on top.
  • Wrap entire sandwich tightly in plastic wrap. Place in the refrigerator and place a heavy bottom skillet, such as cast iron, on top of the sandwich. Allow to set for at least 1 hour.
  • Slice sandwich into 8 - 10 pieces and serve.