Soppressata Sandwiches Recipes

Steps:

• Remove insides of bread halves; reserve for another use. Stir together mayonnaise, lemon zest and juice, and capers in a bowl; season with salt and pepper. Divide mixture evenly between top and bottom bread halves. Layer half of turkey, cheese, and capocollo on bottom, then repeat layering with remaining meats and cheese. Pack watercress into top half; layer with tomato slices and season with salt and pepper.
• Close sandwich. Wrap tightly in plastic wrap, then foil. Place a heavy skillet on top; press down to flatten sandwich slightly. Add several heavy canned goods to top of skillet. Let sit at least 45 minutes or, in refrigerator, up to 12 hours before unwrapping, slicing into wedges, and serving with chips and fruit.

Steps:

• Make the dough: Put 2 1/4 cups warm (100 degrees F) water in a large measuring cup; stir in the yeast to dissolve, then stir in the sugar and olive oil. Let stand until bubbly, 3 to 5 minutes. Combine 5 cups flour and 2 teaspoons salt in a stand mixer fitted with the paddle attachment. Add the yeast mixture and mix on medium-low speed, adding a little more flour or water, if needed, until a rough, sticky ball of dough forms, about 1 minute. Let rest 5 minutes, then mix on medium low until no longer sticky, about 1 more minute. Transfer the dough to an oiled surface and knead with oiled hands until smooth, about 10 times. Let rest 5 minutes, then knead briefly again and transfer to an oiled bowl. Cover with plastic wrap; refrigerate at least 8 hours or overnight. Divide the dough into 4 balls, dust with flour and cover loosely with plastic wrap. Let sit at room temperature 2 hours before making the pizzas.
• Make the sauce: Crush the tomatoes in a bowl using your hands. Stir in the olive oil, garlic, 1 1/2 teaspoons salt and the oregano. Cover and let stand 2 hours. Position a pizza stone or inverted baking sheet on the lowest oven rack; preheat to 500 degrees F for at least 30 minutes. Stretch each ball of dough into a 12-to-14-inch round on individual sheets of parchment paper. Let rest 15 minutes. Remove and discard the garlic from the sauce. Spread a thin layer of sauce on each pizza, leaving a border. Top with one-quarter each of the mozzarella, parmesan, cherry peppers, soppressata and radicchio; drizzle with olive oil. Slide 1 pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone in the oven. Bake until the crust browns, 12 to 15 minutes. Top with oregano. Repeat to make 3 more pizzas. Photograph by Con Poulos

Steps:

• Mix together the soppressata and cheese in a medium bowl. Lay out 4 slices of the bread on a work surface and divide the meat and cheese mixture evenly among the bread, about 1/3 cup each. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. Serve with fig jam on the side.

Steps:

• Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.
• Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant, about 15 seconds.
• Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.
• Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.
• Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add the pasta and cook until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil.
• Serve with Soppressata Sandwiches.
• Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.