Salami, Provolone & Roasted Pepper Ciabatta

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Sourdough ciabatta with salami, melting provolone and roasted red pepper strips

Salami, Provolone and Roasted Pepper Ciabatta

Easy 15 min + 8 min press 2 sandwiches Ciabatta

This is the one to make when you want a sandwich that improves with a bit of pressure and heat. Pressed in a pan, the provolone softens into the salami and the peppers release their oil into the crumb. It also travels better than any other sandwich in this section.

Ingredients

Sandwich

  • 1 sourdough ciabatta (wheat), split
  • 12 slices Milano or Napoli salami
  • 6 slices provolone (milk)
  • 2 roasted red peppers, peeled and torn into strips
  • A few basil leaves
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil

Method

  1. Dress the peppers. Toss the pepper strips with the vinegar, a tablespoon of the oil and a pinch of salt. Leave them ten minutes — this stops them tasting flat.
  2. Build. Layer provolone onto the base first so it sits against the bread, then the salami in loose folds, then the drained peppers and basil. Cheese on the bottom keeps the vinegar off the crumb.
  3. Close and oil. Close the sandwich and brush the outside of both crusts lightly with the remaining oil.
  4. Press. Put it in a dry frying pan over a medium heat with something heavy on top — another pan works. Four minutes a side, until the crust is crisp and the cheese has slumped.
  5. Rest and cut. Rest for two minutes before cutting, or the cheese runs out. Cut firmly with a serrated knife.
Tip: Jarred roasted peppers are entirely fine here, but drain them properly and pat them dry. The liquid they sit in is what turns a pressed sandwich into a soggy one.

Every sandwich here is only as good as the bread. Ours starts with a live culture — buy a live sourdough starter and bake your own.

Frequently asked questions

Can I make this without pressing it?

Yes, it is a good cold sandwich. You lose the melted cheese, so add an extra slice of provolone and a little more oil to compensate.

What is provolone like?

A semi-hard Italian cow milk cheese. Dolce is mild and melts beautifully; piccante is aged longer and much sharper. For a salami sandwich, dolce is usually the better balance.

Which salami should I use?

Milano is finely ground and mild, Napoli is coarser with a chilli warmth. Both work. Avoid anything pre-sliced and shrink-wrapped if you can — it tends to be damp.

Does this keep for a packed lunch?

It is the best keeper of the sandwiches here. Press it, cool it completely, then wrap tightly. It is genuinely good six hours later and arguably better than fresh.

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