8 thick slicesolive sourdough bread16 thin slices eachprovolone, sopressa and coppa (see note)Peperonata pickle3 eachred and yellow capsicum70 mlextra-virgin olive oil¼Spanish onion, thinly sliced1garlic clove, finely chopped30 mlred wine vinegarJuice of½ lemon2 tbsporegano leaves
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.
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.