It’s been a while since I’ve made myself a massive sandwich. I don’t know what’s wrong with me.
Erin and I just finished up having a delicious lunch at Pane Bianco, a fantastic little spot here in Phoenix. She had tomato, mozzarella, and basil on house-made focaccia. I had sopressata, provolone, and sweet peppers, also on house-made focaccia. I think a part of me ordered the sopressata because I wanted to see how the sandwich I made a couple days ago – the one pictured here – measured up. Not gonna lie, they both ate just fine. But then you can’t really go wrong with garlicky cured pig.
My version of the sandwich is made like this: Take about ten slices of the best Italian sopressata you can find, a few thick slices of fresh, milky mozzarella, and some wild, baby arugula and serve it all atop a toasted ciabata roll smeared with an artichoke pesto. Complicated simplicity at its best. You know those salami and cheese sandwiches your mom used to make? This sandwich is nothing like that.
It feels good having made a sandwich. I’m going to have to do this more often.
Hope you’re enjoying your Saturday as much as I am.
Sopressata & Artichoke on Ciabata
Makes 1 sandwich
- 1 ciabata roll, sliced in half
- 12-15 thin slices of soppressata
- 1 handful baby arugula
- 1 ball fresh mozzarella, sliced
- 2 big smears of artichoke pesto, recipe follows
- olive oil
- salt & pepper
- In a toaster or under the broiler, toast the ciabata until golden brown.
- Smear both sides of the ciabata with a spoonful of the artichoke pesto.
- In a small prep bowl, dress the arugula with a glug of olive oil, a pinch of salt, and a few grinds of black pepper.
- Layer the sopressata, then the mozzarella, then the arugula on the ciabata to form the sandwich.
- To serve, slice the sandwich in half on a diagonal.
Makes 2-3 cups
- 1 jar artichoke hearts (if oil-packed, omit the olive oil, below)
- 1 good hunk Parmigiano cheese, chopped up
- 1 handful basil leaves
- 2 glugs of olive oil
- 1 clove garlic, peeled
- 4-5 grinds black pepper
- Add all of the ingredients, less the olive oil, to a food processor.
- Pulse to form a thick pesto.
- While pulsing, slowly drizzle in the olive oil until the pesto loosens up to a creamy consistency.
- Serve with chips, on pasta, or as a spread, as described above.