The Magnifico Sandwich
Why is it called the Magnifico?
As George Costanza once famously said, “The entire concept of lunch is built around tuna.” What he meant, specifically, was the tuna sandwich. I mostly agree, with the exception that a “tuna sandwich” can really be any sandwich. And this easy meal is my absolute favorite sandwich, so much so that I call it the Magnifico.
Head to your friendly neighborhood Italian market!
Now there’s one catch. This will only work if you go to a good Italian market to get these ingredients. Don’t buy this shit from your local grocery store. Unless of course you’re living in Italy and your local grocery store is a bomb ass Italian market. For Monmouth County, NJ, there is no shortage of bomb ass Italian markets. Our go to is Livoti’s because their homemade mozzarella is pretty tough to beat.
The real star in this sandwich is sun-dried red peppers. Most people would opt for sun-dried tomatoes, but I promise that the sweetness of the red peppers really adds so much to this dish, and truly one of our favorite things.
What you will need!
Here’s your shopping list.
1/2 pound of prosciutto di parma
1/2 pound of hot soppressata, sliced thin (spicy salami)
Salted mozzarella (the good markets will sell this in a giant ball and hopefully it’ll still be warm from when they made it that morning. You can 100% use it if its at room temperature)
Arugula
Sundried peppers (the bell of this ball)
1 Tablespoon of olive oil
Balsamic vinegar
Seeded semolina bread (which will hopefully also still be warm from when they made it that morning)
How to make The Magnifico Sandwich
Slice your bread in half lengthwise. Add a healthy amount of olive oil to the top side of the bread and balsamic to each side of the bread.
Layer on your prosciutto and sopressata. Add as much as you’d like, but keep in mind that the best sandwiches are balanced in their ingredients. Wise man say…
Slice the fresh mozzarella about 1/4 inch thick and add a layer.
Slice the sundried peppers into strips and add a layer.
Top with arugula.
Add a top piece of bread. Give it a little smoosh.
Devour.
Items we used!
- We love keeping these glass pourers around. It helps control how quickly or slowly you pour!
- Wusthof is our favorite brand of knives and their bread knife is amazing!
FAQ
The Magnifico Sandwich
- Total Time: 5 mins
Description
This sandwich is good at any time of the day and something we regularly eat!
Ingredients
- 1/2 pound of prosciutto di parma
- 1/2 pound of hot sopressata, sliced thin
- Fresh Salted mozzarella
- Arugula
- Sundried peppers
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Seeded semolina bread
Instructions
- Slice your bread in half lengthwise. Add a healthy amount of olive oil and balsamic to each side of the bread.
- Layer on your prosciutto and sopressata. Add as much as you’d like, but keep in mind that the best sandwiches are balanced in their ingredients.
-
Slice the mozzarella about 1/4 inch thick and add a layer.
-
Slice the sundried peppers into strips and add a layer.
- Top with arugula.
- Add a top piece of bread. Give it a little smoosh.
- Prep Time: 5 mins
