INGREDIENTS
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200 g Capicollo
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100 g Soppressata
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200 g Rosemary Ham
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4 Fresh Ciabatta buns
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4 Tbsp Mayonnaise
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4 Tbsp Honey or Maple Mustard (something with a bit of sweetness is the key here)
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3 leaves Romaine Lettuce, torn into pieces
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1 tomato, sliced
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8-12 pickled peperoncinis, stem removed