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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

Method

  • 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
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At A Glance

  • Serves 4 people

Drink Suggestion

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

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