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Make-Ahead Italian Sandwich

  • Servings:

    Serves 4 to 6 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    0 minutes


Pickled cherry peppers lend a spicy, slightly sweet bite to this rich and flavorful sandwich. If you can't find them, pepperoncini peppers are a good substitute. And after scooping out the bread in Step 2, hang onto the insides when tossed with olive oil and toasted, they make for easy and delicious croutons.
3 Tbsp. mayonnaise
1/2 tsp. dried oregano
1/2 cup hot cherry peppers, chopped fine, plus 2 tsp. pickling brine
1 Tbsp. olive oil
1/4 tsp. sugar
1 (16-oz.) Hannaford Country Italian Loaf
4 oz. sliced sweet or hot capicola
4 oz. sliced Genoa salami
4 oz. sliced mortadella
4 oz. sliced provolone cheese
2 cups shredded iceberg lettuce (about one-third of a head)
Make-Ahead Italian Sandwich


1. Stir mayonnaise and oregano together in a small bowl and set aside. In a separate small bowl, stir together cherry peppers and brine, olive oil, and sugar; set aside.
2. Using a serrated knife, slice loaf in half lengthwise so that bottom half is about 1/2" thick. Scoop about two cups of bread from top half, leaving a 1/2" to 3/4"-thick border, and set aside.
3. Spread mayonnaise mixture evenly over bottom half of bread. Top with capicola, salami, mortadella, and cheese. Arrange shredded lettuce in an even layer on top of cheese.
4. Spread cherry pepper mixture over scooped side of bread and place on top of lettuce. Wrap sandwich tightly in plastic, making sure bread is fully covered (this will keep it from drying out), and refrigerate at least 6 hours and up to one day. Slice before serving.
Source: Hannaford fresh Magazine, July - August 2019


Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 320 kcal (16%)
Calories from Fat 216 kcal (0%)
Total Fat 24 g (37%)
Saturated Fat 8 g (40%)
Cholesterol 55 mg (18%)
Sodium 1280 mg (53%)
Total Carbohydrates 8 g (3%)
Dietary Fiber 0 g (0%)
Protein 16 g (27%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a