This Spicy Pesto Italian Sandwich stacks ciabatta with basil pesto, spicy Calabrian chili mayo, four Italian cured meats, provolone, pepperoncini, and arugula, then cuts into party-sized squares. The combination of heat, brine, and cold cuts makes it ideal for feeding a crowd.
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Slice the ciabatta loaf in half horizontally.
Spread the basil pesto evenly over the bottom half of the bread.
In a small bowl, mix together the mayonnaise and chopped Calabrian chiles. Spread this mixture evenly over the top half of the bread.
On the pesto-covered bottom half, layer the provolone cheese, mortadella, soppressata, salami, and prosciutto.
Top the meats with the sliced pepperoncini peppers.
Add the arugula on top of the peppers.
Place the top half of the bread, mayo-side down, onto the arugula to close the sandwich. Press down gently.
Cut the large sandwich into smaller, party-sized squares.
Secure each small sandwich with a toothpick to hold it together.
Arrange on a platter and serve.
Wrap the assembled sandwich tightly in plastic wrap and refrigerate for up to 4 hours before cutting and serving; do not freeze due to mayo and arugula.
Yes. Assemble the sandwich up to 4 hours ahead, wrap tightly in plastic wrap, and refrigerate. Cut into squares and add toothpicks just before serving to prevent sogginess.
Substitute with 1–2 tsp of red pepper flakes mixed into the mayo, or use jarred roasted red peppers blended with a pinch of cayenne for milder heat.
Yes. Capicola, pancetta, or guanciale work well. Keep the total at about 1 pound of sliced meats and adjust quantities to suit your preferences.
After assembling the full sandwich, cut it into quarters or smaller squares depending on your crowd size. Secure each piece with a toothpick before plating.
No. This is served cold. The ciabatta should be soft and fresh; toasting would dry it out and overpower the delicate pesto and cured meat flavors.
