Italian Deli Sandwich
This Italian Deli Sandwich layers roast beef, prosciutto, and salami with fresh basil, pepperoncini, and olive tapenade on crusty ciabatta—a San Francisco deli favorite you can recreate at home.
Total
10 minServings
1This Italian Deli Sandwich layers roast beef, prosciutto, and salami with fresh basil, pepperoncini, and olive tapenade on crusty ciabatta—a San Francisco deli favorite you can recreate at home.
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Slice the ciabatta roll horizontally to create two halves.
Lightly drizzle the inside of the top ciabatta half with olive oil. Add a small handful of mixed greens and drizzle with balsamic vinegar. Top the dressed greens with sliced pepperoncini. Add a tomato slice, then sprinkle with cracked black pepper and kosher salt to taste. Finish with fresh basil leaves.
Spread olive tapenade evenly over the inside of the bottom ciabatta half. Layer with a slice of provolone cheese, followed by salami, roast beef, and prosciutto.
Place the ciabatta half with the greens and tomato on top of the half with the meats and cheese. Press down gently to ensure everything holds together.
Slice the sandwich in half if desired and serve immediately, or tightly wrap it up for a delicious, on-the-go meal.
Wrap assembled sandwich tightly in parchment and refrigerate up to 3 hours; do not freeze. Best served fresh or at room temperature.
Yes, but assemble it no more than 2–3 hours before eating. Toast the ciabatta lightly, apply the tapenade to create a barrier against moisture, then layer and wrap in parchment. Add tomatoes and fresh greens just before serving to prevent sogginess.
Start with tapenade on one side of the roll, then alternate roast beef, prosciutto, and salami. Place provolone between or on top of the meats so it stays intact. This prevents the sandwich from becoming too dense.
Yes. Use pesto, olive paste, or a mix of mashed olives with garlic and lemon juice. Avoid wet condiments like mayo, which make the bread soggy—use a thin spread instead.
A light 1–2 minute toast adds structure and helps the bread hold the fillings without falling apart, but it's optional. Avoid heavy toasting, which dries out the bread.
Use a fresh, crusty ciabatta roll from a bakery if possible. Pre-packaged rolls tend to be softer; look for ones with a sturdy crust and airy interior to support the weight of the meats and greens.
