The Italian Trio Sandwich

The Italian Trio Sandwich

Serves: 2 | Cooking Time: 5 min

The Italian Trio does all the heavy lifting here — sweet fennel from the Finocchiona, rich depth from the Sweet Soppressata, and a slow burn from the Hot. Layer them in that order for a well-balanced bite every time. A soft hoagie roll is ideal, but a good semolina loaf works just as well. Wrap it tight in parchment and let it sit 5 minutes before cutting — worth it.

Ingredients

  • 5 oz Brooklyn Cured Italian Salami Trio (Sweet Soppressata, Hot Soppressata, and Finocchiona)

  • 2 soft hoagie rolls or a length of Italian bread, split

  • 4 slices provolone

  • Pickled hot peppers, to taste

  • 2 leaves romaine or green leaf lettuce

  • 4 slices ripe tomato

  • 2 tablespoons olive oil

  • 1 tablespoon red wine vinegar

  • Cracked black pepper, to finish

Directions

  1. Split your rolls or bread and drizzle the cut sides generously with olive oil and red wine vinegar.
  2. Layer provolone on the bottom half of each roll.
  3. Fold each salami in half and layer all three — Sweet Soppressata, Hot Soppressata, and Finocchiona — on top of the provolone. Don’t be stingy.
  4. Top with pickled hot peppers, lettuce, and tomato slices.
  5. Finish with a few more drops of oil and vinegar and a good crack of black pepper.
  6. Top with the other half of the roll, press down firmly, cut in half, and serve.