Italian-Style Cold Cuts Sandwich

Italian-Style Cold Cuts Sandwich

Comments: For this sandwich, it is possible to use white, brown, cornbread or mutigrains bread slices, or small tomato kaiser rolls.
These sandwiches taste even better when refrigerated overnight.
Refrigerated, the filling will keep for 6 to 7 days into a covered bowl.
As it protects the bread, brush the inside of a baguette or other bread with olive oil to prevent bread from becoming too soggy.

Servings: 2
Ingredients Preparation

4 slices of bread or rolls
2 slices mortadella
2 slices capicollo, salami, black forest ham or Hungarian salami
2 slices Mozzarella, Gruyere or Cheddar cheese


1 sweet red pepper
2 teaspoons [10 mL] olive oil
1 teaspoon [5 mL] wine vinegar
1 small clove garlic, finely chopped
Salt and pepper, to taste

Preheat oven to 350°F [180°C].
Half sweet red pepper; remove membranes and seeds.
Just blacken halves into preheated oven.
Leave to cool, peel then cut sweet red pepper halves into strips.
Into a bowl, mix together olive oil, wine vinegar and chopped garlic along with some salt and pepper.
Add sweet red pepper strips; leave to marinate for at least 1 hour.
Brush 1 side of each slice of bread with 1/2 teaspoon [2.5 mL] of the marinade.
Top 2 of bread slices with 1 slice mortadella, 1 slice capicollo, salami, black forest ham or Hungarian salami, then with 1 slice Mozzarella, Gruyere or Cheddar cheese.
Top with remaining bread slices, oiled side down.
Individually wrap sandwiches; refrigerate until ready to serve.