- 8 thick slices olive sourdough bread
- 16 thin slices each provolone, sopressa and coppa (see note)
- 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
- 1For 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.
- 2Lightly 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.
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
Drink Suggestion: A big bold Sicilian red, such as a nero d'Avola. Drink suggestion by Max Allen