I’ve got sandwiches on my mind, and nothing satisfies a craving quite like a New York Style Italian Sandwich. This sandwich just hits the spot! It’s chalk full of cooked and cured meat, cheese, fresh and pickled vegetables and is sandwiched between a ciabatta bun. This sandwich is what dreams are made of - it’s so delicious and lets the beautiful ingredients speak for themselves.
If sandwich making was an art, my New York Style Italian Sandwich would be Sandwich 101. Every sandwich needs a good base and the ciabatta bun couldn’t be more perfect. Unlike a hoagie roll or French loaf, which are softer in nature, a ciabatta bun is airy, chewy, crusty, rustic and sturdy, making it the perfect vessel for a sandwich of this stature. It’s able to withstand and support a variety of hearty ingredients, without running the risk of becoming soggy!
Let the layering begin! The sandwich is filled with a curated selection of cooked and cured meats - including Genoa salami, Capicola and Prosciutto Cotto. Variety is the spice of life! Using a combination of cold cuts adds an element of excitement to this sandwich through a contrast of flavours and textures. Genoa salami is savoury, peppery and bold in terms of flavour, creamy in texture and yields a chewier bite. In contrast, Capicola, a type of salami, is leaner and milder in taste yet buttery in texture. Unlike salami, Prosciutto Cotto, also referred to as cooked ham, is cooked rather than cured, resulting in a meat that is mild, delicate and sweet in flavour and tender yet juicy in texture. This combo is the epitome of a dream team in meat form!
Next, a layer of Provolone cheese is added over top. This semi-hard, cow’s milk cheese, which hails from southern Italy, adds a layer of creaminess, salinity and smokiness to this sandwich. To balance the richness stemming from the cold cuts and cheese, fresh and pickled vegetables are added to the mix and bring with them some acidity, freshness, spiciness and sweetness. Shredded lettuce is piled over the Provolone and is topped with a drizzle of olive oil and red wine vinegar. It’s seasoned with a generous pinch of dried oregano, which lends an assertive, floral and peppery note to this sandwich. Thinly sliced red onion and tomato add a sharp, spicy and sweet flavour and crunchy and juicy texture. Now, comes the fun part! Take some giardiniera, drain it and chop it up. Add it to the sandwich for some added acidity, crunch, flavour and heat. There you have it, folks - a perfectly constructed New York Style Italian Sandwich that is good to the very last bite!
Whether you are looking to add a little excitement to your lunchbox or simply want a quick and easy dinner to get you through a busy work week, this sandwich is for you! My New York Style Italian Sandwich comes together in 10 minutes or less, uses a handful of simple and everyday ingredients and couldn’t be easier to make! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting sandwich ideas, check out my Chicken Salad Sandwich, Caprese Grilled Cheese Sandwich, Smoked Salmon Sandwich on Rye Bread, Ultimate Halloumi Sandwich with Roasted Vegetables and Deli-Style Mortadella Sandwich recipes!
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Serves: 1
Ingredients:
1 Ciabatta bun
4 slices of Genoa salami
4 slices of mild Capicola (See Notes below)
2 slices of Prosciutto Cotto
2 slices of Provolone cheese
1/2 cup romaine lettuce, thinly sliced
1 tsp extra virgin olive oil
1/2 tsp red wine vinegar
1/8 tsp dried oregano
3 slices of ripe vine tomato, cut into 1/3 inch slices
3 slices of red onion, peeled and thinly sliced
1/3 cup giardiniera, drained and roughly chopped
2 pickled Peperoncino peppers (optional), as garnish
Instructions:
Assembling the Sandwich: Using a bread knife, cut the Ciabatta bun in half horizontally. Lay the sliced Ciabatta, crust side down, on a cutting board or plate.
Top the bottom half of the bun with Genoa salami, followed by Capicola, Prosciutto Cotto and Provolone.
Add the romaine lettuce and drizzle olive oil and red wine vinegar over top. Season with dried oregano.
Lay the sliced tomatoes and onions over the lettuce and spoon giardiniera over top.
Top the sandwich with the remaining half of the Ciabatta bun.
The Finishing Touch: To a cocktail skewer, add 2 Peperoncino peppers. Pierce the sandwich with the skewer and serve and enjoy!
Notes:
Some Like it Hot: Capicola, also referred to as Coppa, Capocollo or even Gabagool, is a Italian cold cut made using pork, specifically the shoulder and neck. It comes in 2 varieties: mild and spicy. I’ve made this sandwich using both mild and spicy Capicola but, if you are looking to turn up the heat and add an additional flavour boost, then simply substitute the mild Capicola in this recipe for spicy on a 1:1 basis.
