Spicy Italian Ham and Salami Sandwich

By barbell

Ingredients

• 1/2 cup finely chopped fresh oregano (about 1 small bunch)
• 1/2 cup extra-virgin olive oil
• 6 Tbs. fresh lime juice (from 3 to 4 limes)
• 2 large cloves garlic, minced
• Kosher salt and freshly ground white or black pepper
• 1 large ciabatta loaf
• 3 oz. tender lettuce leaves (about 3 cups)
• 6 oz. thinly sliced prosciutto
• 6 oz. thinly sliced hot capocollo
• 6 oz. thinly sliced soppressata
• 8 oz. thinly sliced provolone
• 1 cup drained, sliced mild or hot pickled peppers

Details

Servings 6
Adapted from finecooking.com

Preparation

Step 1

In a small bowl, mix the oregano, oil, lime juice, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Cover and refrigerate for at least 2 hours (the flavor improves as it sits, and it will keep for up to 1 week).

Halve the ciabatta loaf lengthwise. Rewhisk the sauce and pour over the cut sides of the bread, spreading evenly with a knife. Line the bottom half with the lettuce, then top with the prosciutto, capocollo, soppressata, and provolone. Scatter the peppers over the cheese and cover with the top of the ciabatta. Smush together, cut crosswise into 6 sandwiches, and wrap each in foil or waxed paper. Let sit for a few hours at room temperature to let the flavors meld.