Neil Perry’s Ultimate Deli Sandwich
With the sandwich trend well in full swing where I live, I had to try this recipe from Neil Perry. I be honest, it’s definitely a lot more fussy than going to your favourite sandwich place and ordering the same thing, but it was worth the effort. Fresh bread is a must of course, and you can customise how much of everything you’d like if you some elements don’t take your fancy.
Neil Perry’s Ultimate Deli Sandwich
Print RecipeIngredients
- 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
For the Italian dressing
- 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
Instructions
- 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.
- 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.
Neil Perry’s Ultimate Deli Sandwich