Shareable Italian Picnic Sandwich Recipe
This giant Italian picnic sandwich is perfect for feeding a crowd and can easily be packed up to take to the beach or park.
Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 8
Ingredients
Marinated Onions
- 1/2 Red Onion , thinly sliced
- 1/4 cup High-Quality Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Kosher Salt
Sandwich
- 1 loaf Ciabatta bread (12-14" long)
- 1/3 cup Mayonnaise
- 2 tablespoons Calabrian Chili Paste
- 8 slices Provolone Cheese
- 8 oz Mortadella , thinly sliced
- 4 oz Capocollo , thinly sliced
- 4 oz Genoa salami , thinly sliced
- 4 oz Soppressata , thinly sliced
- 2 Ripe Tomatoes , sliced
- 6 oz Fresh Mozzarella , torn into pieces
- 2 cups Shredded Iceberg Lettuce
- 2 cups Arugula
- Flaky Sea Salt
- Freshly cracked Black Pepper
Instructions
- Make the marinated onions. Place the sliced onions in a small bowl. Toss with the olive oil, red wine vinegar, oregano, and salt until well coated. Marinate for at least 30 minutes.
- Make the spicy mayo. In a small bowl, mix the mayonnaise and chili paste together until smooth.
- Assemble the sandwich. Slice the loaf of ciabatta in half length-wise. Spread the mayonnaise on both sides of the sliced ciabatta. Layer on the provolone cheese, mortadella, capocollo, genoa salami, and soppressata. Top with the thinly sliced tomatoes and sprinkle with flaky sea salt and cracked pepper. Add the torn pieces of mozzarella and the marinated onions and top with the shredded iceberg and arugula. Drizzle with the dressing from the marinated onions and top with the top slice of ciabatta.
- Cut the sandwich into 6-8 pieces. I recommend using a bread knife to do this. Enjoy!
Nutrition
Serving: 1pieceCalories: 618kcalCarbohydrates: 30gProtein: 29gFat: 43gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 84mgSodium: 2034mgPotassium: 253mgFiber: 1gSugar: 1gVitamin A: 525IUVitamin C: 2mgCalcium: 274mgIron: 1mg
