Soppressata Sandwiches Recipes

SOPPRESSATA SANDWICHES

Soppressata Sandwiches image

Provided by Jeff Mauro, host of Sandwich King

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

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.

SOPPRESSATA AND PROVOLONE GRILLED CHEESE

Soppressata and Provolone Grilled Cheese image

Cured meats can add an intense salty and meaty kick to a grilled cheese. Chopping the soppressata and folding it into the cheese gives you an even mix of both in every bite.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

16 slices spicy or plain soppressata (about 2 ounces), diced
12 slices provolone (about 6 ounces), diced
Eight 1/4-inch-thick slices semolina bread
6 tablespoons unsalted butter, softened
1 tablespoon fig jam or mostarda, for serving

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.

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