The Magnifico Sandwich

March 28, 2024
Finished Magnifico sandwich
Finished 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.

Slicing fresh mozzarella on a cutting board.

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.

Sandwich ready to be cut on a wood cutting board.

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)

Sun dried red pepper on a sandwich.

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.

Arugula on top of sandwich.

Items we used!

FAQ

Print
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Finished sandwich piled high on a plate.

The Magnifico Sandwich


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  • Author: A Couple Bites
  • 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

  1. Slice your bread in half lengthwise. Add a healthy amount of olive oil and balsamic to each side of the bread.
  2. 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.
  3. Slice the mozzarella about 1/4 inch thick and add a layer.

  4. Slice the sundried peppers into strips and add a layer.

  5. Top with arugula.
  6. Add a top piece of bread. Give it a little smoosh.
  • Prep Time: 5 mins

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We’re Matt and Melissa, and this is our food blog, though it may not be the food blog you are expecting. We are here to take you on a culinary adventure through our kitchen, our passions, our stories, and our liquor cabinet. Residing in Monmouth County, NJ (the best county in NJ) we love to cook and create in our kitchen. But we know we’re not the real experts and the only thing more fun than tasting our own creations are tasting others’. When we’re not cooking for you, we’re around town sampling all that New Jersey’s culinary scene has to offer. Let take A Couple Bites!

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