Italian Style Deli Sandwich
Chopping everything together on the board instead of layering it in means every single bite gets the same balance of meat, cheese and veg, no all-lettuce corners or all-salami mouthfuls.
Letting the dressed filling sit for a few minutes before building the sandwich gives the vinegar and oil time to lightly marinate the meats, deepening the flavour rather than tasting like a last-second dressing.
Toasted baguette, herby garlic mayo, three meats and provolone, a proper deli-style sandwich in 20 minutes.
Italian Style Deli Sandwich
SANDWICH · LUNCH · EASY
Every bite, perfectly balanced
Chopping the filling together on the board rather than layering it means there's no fumbling for the right ratio of meat to veg in every mouthful.
Toasting the baguette before the mayo goes on creates a barrier against the dressed filling's moisture, so the bread stays crusty rather than going soggy from the inside out.
Three cured meats, provolone, and a herby garlic mayo, this tastes like it came straight from a proper Italian deli counter.
Italian Style Deli Sandwich
Ingredients
Chopped Filling
- 100 g Mild Salami
- 100 g Mortadella
- 100 g Ham
- 100 g Provolone Cheese
- 1 Tomato Chopped
- ½ Red Onion Chopped
- 100 g Lettuce of Choice
- 2 Pickled Chillies
- 15 ml Red Wine Vinegar
- 15 ml Extra Virgin Olive Oil
- Salt & Pepper
Herby Garlic Mayo
- 100 g Mayonnaise
- 20 g Dijon Mustard
- 1 Garlic Clove Grated
- 1 g Dried Parsley
- 1 g Dried Basil
- 10 ml Red Wine Vinegar
- Salt & Pepper
Bread
- 2 Baguettes or Hoagie Rolls
Method
- Add all of the herby garlic mayonnaise ingredients into a bowl and mix to combine. Store in the fridge until ready to serve.
- Chop all of the remaining ingredients and add them to a bowl. Add the extra virgin olive oil, red wine vinegar, and seasoning to taste, and mix to combine.
- Slice and toast the rolls to your liking and spread both sides with the herby garlic mayonnaise. Add in the filling and close. Slice in half and dig in.
Why chop the filling instead of layering the ingredients?⌄
It gets you the same balance of meat, cheese and veg in every bite, rather than some bites being all lettuce and others all salami.
Can I use different deli meats?⌄
Yes, capicola, prosciutto or pepperoni all work well in place of any of the three listed. Keep the total meat quantity roughly the same for the right balance.
Can I make the filling ahead of time?⌄
Yes, it keeps in the fridge for up to 2 days separate from the bread and mayo. Assemble the sandwich fresh when you're ready to eat, pre-built sandwiches go soggy sitting in the fridge.
What can I use instead of pickled chillies?⌄
Pepperoncini or sliced jalapeños both work well if you can't find pickled chillies specifically. Leave them out entirely if you'd rather skip the heat.
