The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Sopressa, coppa, provolone and peperonata on olive bread

You'll need

8 thick slices olive sourdough bread 16 thin slices each provolone, sopressa and coppa (see note)   Peperonata pickle 3 each red and yellow capsicum 70 ml extra-virgin olive oil ¼ Spanish onion, thinly sliced 1 garlic clove, finely chopped 30 ml red wine vinegar Juice of ½ lemon 2 tbsp oregano leaves


  • 01
  • For peperonata pickle, preheat oven to 200C. Place capsicum in a roasting pan, drizzle with 20ml oil and roast, turning occasionally until skins begin to blacken (20-25 minutes; you can also do this on a barbecue or over an open flame). Transfer to a bowl, cover tightly with plastic wrap and stand to steam (30 minutes). Peel and remove seeds (discard skin and seeds), thinly slice and combine in a bowl with onion, garlic, vinegar, lemon juice and remaining oil, season to taste and refrigerate to pickle (overnight). Add oregano just before serving. Peperonata pickle will keep refrigerated for a week.
  • 02
  • Lightly drizzle bread slices with a little pickling liquid, then pile half the bread slices with provolone, sopressa and coppa. Top with peperonata pickle, sandwich with remaining bread slices and serve.
Note Coppa is cured pork shoulder or neck. It's available from select delicatessens; if it's unavailable, substitute prosciutto.

This recipe is from the February 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

A big bold Sicilian red, such as a nero d'Avola.

You might also like...

Italian breakfast recipes


Christmas pudding ice-cream

Pizza recipes


Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z


Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K


Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes


Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes


Serge Dansereau: Homemade lemonade

Classic Italian recipes


Serge Danserau: Duck confit and potato terrine

Easter lunch recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.