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Sometimes you just crave layers of bold flavors smashed between slices of light ciabatta. Piled high with cured meats crisp veggies and punchy dressing this sandwich flies off the plate the second I serve it at lunchtime. It's a breeze to throw together one-handed before a walk or picnic in the sun.
We first tried this sandwich on a week full of back-to-back plans and everyone immediately wanted seconds. The punchy Italian dressing and mix of textures keeps it a favorite around here no one gets bored of it.
Tasty Ingredients
- Olives (optional): little pops of salt and flavor try sliced pitted olives for easy bites
- Zippy Italian dressing: ties everything together with a tangy punch grab one loaded with herbs and olive oil or just make a quick version
- Fresh tomatoes, onions, and lettuce: make things juicy and super refreshing grab the ripest you can find for crunch
- Aged provolone cheese: gets just a bit melty next to warm bread that nutty sharp kick is a must thick slices are best
- Capicola: gives extra salty savoriness and a tender bite look for marbled cuts and sniff for freshness
- Spicy salami: brings smoky heat to every bite choose a good thinly sliced variety
- Ciabatta bread: offers the perfect combo of crunch outside and soft, airy middle go for a golden crust
Simple Steps
- Finish Up and Slice:
- Close that sandwich and press gently to settle everything together. Use a serrated blade to slice for the cleanest pieces. Got plans? Wrap it up in parchment for easy carrying.
- Add That Dressing:
- Drizzle or spoon dressing over the veggies so it soaks in just a bit. Give it enough zip, but not so much that the bread gets soggy.
- Load Up Your Veggies:
- Sprinkle your onions, tomatoes, and lettuce all over. Tuck them in well so each bite gets a bit of everything and nothing falls out.
- Lay Down Meat and Cheese:
- Pile on big slices of salami, then capicola, letting them overlap. Top all that with thick provolone so it can melt slightly into the bread.
- Open Up the Bread:
- Slice open your ciabatta but leave the edge attached like a hinge. This makes stuffing (and eating) way less messy.
- Grab What You Need:
- Line up all your ingredients on the counter—bread, meats, cheese, veggies, and dressing—for stress-free making.
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Fun Facts
Don't even think about skipping the sharp provolone. That zing takes everything up a notch. When my kid tossed olives on there last year we couldn't get enough of the salty burst it gave every bite.
Easy Storage
If you’ve got extras, wrap them tight in parchment or foil and pop in the fridge for a day. Your bread will stay crispy if you toast it before building. If you want to prep ahead just keep bread and filling separate then build one when you’re ready to eat.
Switch-Ups
Focaccia or a crusty baguette totally works if you don’t have ciabatta. Grab ham or turkey if salami and capicola aren’t handy. Want a creamier cheese? Swap in mozzarella. Roasted red peppers? Toss them in for even more flavor pop.
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Tasty Combos
This sandwich goes awesome with salty chips, a pile of crunchy pepperoncini, or a green salad. Want to pack for a picnic? Just wrap each half up and put it on ice.
Background
This stacked Italian chopped sandwich is inspired by old-school Italian panini that pile meats, cheese, and veggies onto a tough loaf. What makes this version special is how the chopped ingredients get layered so every munch packs the whole mix. It's like a bite of your favorite deli right in your kitchen.
Common Recipe Questions
- → What's the best bread for this kind of sandwich?
Grab ciabatta—it’s got a crunchy outside and a fluffy middle, so it doesn’t get soggy from all the filling and veggies.
- → Can I swap out capicola for other meats?
Go for it. Try pepperoni, prosciutto, or mortadella—any Italian cold cut will work and keep it tasty.
- → If I don’t want provolone, what other cheese can I throw in?
Sharp asiago or sliced mozzarella hit the spot too and pair up nicely with everything else in the sandwich.
- → What can I toss in for more texture or flavor?
Pickled peppers, artichokes, or even banana peppers kick up a little zing and give a nice crunch.
- → Can I put this together ahead of time?
Yep. Just wrap it tight in foil or parchment and stash in the fridge. If you want it to stay crisp, wait to add the dressing till you eat.