Big Italian Sandwich

Barbara Pletzke


This is always a big hit on game days.


★★★★★ 1 vote

2 Hr 30 Min


  • 1
    loaf ciabatta, sliced in half lengthwise
  • ·
    bottled italian submarine dressing
  • ·
    arugula leaves
  • 1
    large ripe tomato, sliced
  • 1/4 lb
    rosemary ham
  • 1/4 lb
    hard salami
  • 1/4 lb
  • 1/4 lb
    sweet or hot capicola
  • 1/4 lb
    sweet or hot sopressata
  • 1/4 lb
    genoa salami
  • 1/2 lb
    provolone cheese, sliced
  • 1/2 lb
    asiago cheese, sliced

How to Make Big Italian Sandwich


  1. To assemble, cover cut sides of bread with a generous amount of the dressing. Starting with flat side of bread, place a layer of arugula, ham, hard salami, Mortadella, Provolone, Capicola, Sopressata, Asiago, and Genoa salami. If you have left over meat and cheese, add it. End with sliced tomato. Top with the other bread half.
  2. Wrap with plastic wrap and refrigerate for at least 2 hours. Allow to come to room temperature before serving. Serves 4-6.

Printable Recipe Card

About Big Italian Sandwich

Hashtags: #ham, #salami, #ciabatta

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