For the Sandwich

• 1 large ciabatta loaf or grinder roll
• 3 oz mortadella, thinly sliced
• 3 oz sweet coppa, thinly sliced
• 3 oz golfetta salami, thinly sliced
• 3 oz Prosciutto di Parma, thinly sliced
• 1 cup stracciatella cheese

Toppings

• 2 tbsp olive spread (olive tapenade)
• Handful of arugula
• 4–6 thin slices ripe tomato
• ¼ small red onion, thinly sliced

Dressing

• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Salt and freshly cracked black pepper

Prepare the Bread

Slice the ciabatta in half.

Spread the olive tapenade on the bottom half of the bread.

Dress the Vegetables

In a bowl, toss the arugula, tomato, and red onion with the olive oil, red wine vinegar, salt, and pepper.

Build the Sandwich

Layer the meats:

1. Mortadella
2. Sweet coppa
3. Golfetta salami
4. Prosciutto di Parma

Top with the dressed arugula mixture.

Generously spoon the stracciatella over the top.

Finish

Close the sandwich and gently press.

For best results, let sit for 5 minutes before slicing so the dressing can soak slightly into the bread.

Serve immediately.

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