The Ultimate Italian Sandwich (aka My Go-To Lunch)
Okay, so this Italian sandwich isn’t exactly traditional, but it’s become my absolute favorite. I kinda stumbled on it after a grocery shopping trip where I bought way too much deli meat and cheese (we’ve all been there, right?). I was trying to use it all up and – boom! – this sandwich was born.
What makes it so special? It’s packed with flavor, but it’s also surprisingly easy to make. Honestly, store-bought pesto works fine here if you’re short on time. And you can totally customize it with whatever Italian-ish ingredients you have on hand. Roasted red peppers? Yes. Sun-dried tomatoes? Also yes. Extra provolone? Always yes.
It’s definitely a messy sandwich, but that’s part of the charm. Grab some napkins, and get ready for a deliciously chaotic lunch experience. Also, pro-tip: it’s even better the next day, which makes it perfect for meal prepping.
What You’ll Need
Dressing:
▢ 1/2 cup extra virgin olive oil
▢ 1/4 cup champagne vinegar
▢ 1 tablespoon fig preserves or 2 teaspoons honey
▢ 2 cloves garlic, grated
▢ 2 tablespoons fresh thyme leaves
▢ salt and chili flakes
Sandwich:
▢ 1 loaf ciabatta bread, halved lengthwise
▢ 1/2 cup basil or sun-dried tomato pesto
▢ 1/2 cup sliced pepperoncini
▢ 1/2 cup fresh basil leaves
▢ 1/4 cup shaved parmesan
▢ 2 roasted red/orange peppers, sliced
▢ 6 slices spicy salami
▢ 6 slices prosciutto
▢ 2 ounces thinly sliced pepperoni
▢ 6 slices provolone cheese
▢ 6 slices havarti, gouda, or provolone cheese
▢ 3 cups baby arugula
Steps
- To make the dressing: Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and chili flakes. This dressing is seriously good on everything, btw.
- Preheat the grill or grill pan to high. Rub each half of the bread with some dressing. Grill the bread, cut side down, for 3-5 minutes or until grill marks appear.
- Spread the pesto over the bottom piece of bread. In the following order, layer the pepperoncini, basil, parmesan, and sliced peppers. Drizzle with the dressing. Layer the prosciutto, salami, pepperoni, and cheese slices. Add the arugula and toss with the dressing. Add the top piece of ciabatta. Push down on the sandwich.
- Cut into 6 sandwiches. You can also wrap the uncut sandwich tightly and place it in the fridge for up to 1 day before serving. Seriously, try it cold – it’s amazing.
Substitutions That Actually Work
Honestly, you can swap out almost anything in this sandwich. Don’t have prosciutto? Use ham. Not a fan of pepperoncini? Pickles work great. Get creative with it!
Making It Diabetes-Friendly
To make this sandwich more diabetes-friendly, you can use low-carb bread, reduce the amount of cheese, and add more veggies. You could also skip the fig preserves/honey in the dressing.
Tips & Storage
- Make Ahead: The dressing can be made a day or two in advance. The sandwiches also hold up well in the fridge for a day, making them perfect for lunch prep.
- Grilling: If you don’t have a grill pan, you can toast the bread in a regular pan or even under the broiler. Just keep an eye on it so it doesn’t burn.
- Cheese Choices: I love the combination of provolone and havarti, but feel free to experiment with your favorite cheeses. A sharp cheddar or even some pepper jack would be delicious.