Neil Perry’s Deli Sandwich

Name: Neil Perry's Deli Sandwich
Yield: 4 servings
Ingredients: 4 ciabatta rolls; Butter, to your liking; 2 tbsp American mustard; 8 baby gem lettuce leaves, washed and dried; 16 thin slices of hot sopressa; 12 slices of prosciutto; 8 slices of mortadella; 16 slices of capocollo; 8 slices of smoked ham; 8 slices of provolone dolce cheese; ½ red onion, thinly sliced; 2 dill pickles, cut into slices about 3mm thick; 150g mixed Italian pickled vegetables (giardiniera); 8 guindilla peppers, chopped; 3 tbsp Italian dressing (see below); Hot sauce, to taste; 1 tbsp flat-leaf parsley leaves; 1 tbsp basil leaves; 1 tsp oregano leaves; 1 sprig of thyme, leaves picked; 2 tbsp white onion, roughly chopped; 1 garlic clove, roughly chopped; 1 tsp sugar; 2½ tsp red wine vinegar; 100ml extra virgin olive oil; sea salt and freshly ground pepper, to taste

Neil Perry's Deli Sandwich is a generously layered cold sandwich built on buttered ciabatta with Italian cured meats and cheese. The combination of hot sopressa, prosciutto, mortadella, capocollo, smoked ham, and provolone creates complex, savory flavors.

🏷️Ultimate

Total

Servings

4

Difficulty

Medium

Est. Cost

$44–$73

Recipe Source

View original recipe

From Ironchefshellie · by Neil Perry

Ingredients

4 ciabatta rolls
Butter, to your liking
2 tbsp American mustard

8 baby gem lettuce leaves, washed and dried

16 thin slices of hot sopressa

12 slices of prosciutto

8 slices of mortadella

16 slices of capocollo

8 slices of smoked ham

8 slices of provolone dolce cheese

½ red onion, thinly sliced

2 dill pickles, cut into slices about 3mm thick

150g mixed Italian pickled vegetables (giardiniera)

8 guindilla peppers, chopped

3 tbsp Italian dressing (see below)

Hot sauce, to taste

1 tbsp flat-leaf parsley leaves

1 tbsp basil leaves

1 tsp oregano leaves

1 sprig of thyme, leaves picked

2 tbsp white onion, roughly chopped

1 garlic clove, roughly chopped

1 tsp sugar

2½ tsp red wine vinegar

100ml extra virgin olive oil

sea salt and freshly ground pepper, to taste

26 Ingredients

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Instructions

1
For the Italian dressing, put all the ingredients into a blender or food processor and blend until smooth, then taste for balance and adjust as required.
2
Cut the bread rolls in half, then spread the cut sides evenly with butter and mustard. Layer all the ingredients inside the rolls in the order they’re listed, finishing with some Italian dressing and a little hot sauce, then press together to enclose the filling. Carefully cut the sandwiches in half and serve.

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Tips & Notes

Pro tips

Butter the ciabatta generously before adding mustard—it acts as a moisture barrier and prevents sogginess from the cured meats.
Layer meats in alternating varieties rather than stacking one type on top of another for balanced flavor in every bite.
Use room-temperature cured meats and cheese for best flavor; cold ingredients taste muted.
Pat the baby gem lettuce dry thoroughly to avoid excess moisture on the sandwich.

Substitutions

Hot sopressa → soppressata or spicy salami (same flavor profile, slightly different texture)
Prosciutto → serrano ham or San Daniele (different origin, comparable saltiness and delicacy)
Capocollo → guanciale or speck (richer, smokier alternative)
Provolone dolce → fontina or mild asiago (slightly sharper, still melts well in warm conditions)