Featured Recipe
Hearty Layered Sandwich
By Kate
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Robust sandwich with smoky, tangy layers of meats and veggies inside a crusty sourdough loaf. Roasting peppers till blistered for sweet charred notes, spreading softened garlic butter and sun-dried tomato tapenade for moisture and punch. Mozzarella sliced thin to melt between layers of assorted cold cuts and marinated artichokes, plus toasted pine nuts for crunch. Chilled to meld flavors while keeping bread firm. Serves 8 to 10.
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Prep:
30 min
Cook:
15 min
Total:
45 min
Serves:
8 servings
sandwich
sourdough
deli
meal prep
party food
Introduction
No fuss on peeling peppers is a rookie mistake. Start hot, blister the skins till they blacken with uneven sizzles and popping, then trap steam tight to coax off skins without losing smoky juices. Hollowing bread is about leaving strong walls—too thin and your product won’t hold. Butter binds and moistens crumb while tapenade injects salt and umami, making every bite flavorful and avoiding dryness. Layer meats thoughtfully—spread strong flavors evenly with creamy cheese between to moderate salt and fat. Artichokes with nuts give texture contrast. Chill time is crucial, letting what’s inside settle. Skimp and flavors pop loose or bread sogs fast. Prep with purpose saves headaches with messy sandwiches later.
Ingredients
About the ingredients
Roasting peppers yourself adds smoky complexity beyond jarred options; however, quality jarred roasted peppers suffice when short on time. Butter is crucial—dry bread ruins layered flavors fast. Garlic butter clings well, flavor infuses crumb moistening without sogginess. Tapenade composition affects salt and texture; adjust quantity or swap for pesto or sun-dried tomato spread if olives not preferred. Meats are fully interchangeable; using fewer varieties simplifies assembly but mixing textures and spices keeps palate interested. Cheese can be swapped for fresh mozzarella or a more melting type depending on preference. Nuts add crunch and richness but can be left out or replaced with toasted seeds for an allergy-friendly crunch. Bread firmness is key—too soft bread falls apart; use a sturdy round country loaf or sourdough boule, avoid sandwich bread.
Method
Prep and Roast Peppers
- Set oven rack near broiler, preheat to high broil. Halve peppers lengthwise, remove seeds and ribs. Place skin side up on foil-lined sheet pan. Broil until skin bubbles, chars and blackens in spots, about 10 minutes, watching closely. Remove, transfer to sealed container or cover bowl with plastic wrap for 10 minutes to steam loosen skin. Peel off blackened skin carefully. Roughly chop flesh and set aside.
- Cut off top third of sourdough loaf and reserve as lid. With fingers or spoon, gently scoop out inner crumb leaving about 2 cm thickness intact to hold fillings. Do not break loaf walls or base. Save crumb for breadcrumbs or stuffing later.
- Spread softened roasted garlic butter evenly inside hollowed loaf and on the detached lid. Follow immediately with a generous layer of sun-dried tomato and olive tapenade on both surfaces to add moisture and acidic tang that prevents sogginess.
- Layer meats and extras in this order for balanced flavor and texture: Turkey slices, then soppressata; follow with chopped roasted peppers; add 3 slices provolone cheese; next smoked ham, chorizo; sprinkle chopped artichokes and toasted walnuts; roast beef, 3 more provolone slices; Genoa salami, prosciutto; final 4 slices provolone cheese atop last meat layer. Press down gently but firmly to pack tight.
- Replace bread lid snugly. Wrap entire sandwich tightly in plastic wrap to compress flavors and maintain moisture. Refrigerate at least 2 hours or overnight for flavors to meld. Remove 10 minutes before serving to come closer to room temp. Keeps well refrigerated for up to 3 days.
- If you lack a broiler, roast peppers over a gas flame or grill until charred. Roasted garlic butter can be swapped with herb garlic spread but butter helps keep crumb moist. Tapenade may be olive- or red pepper-based, dry tapenade causes dry sandwich. Cheese choice can vary; smoked provolone melts nicely and adds smoky depth. Nuts add crunch but omit for nut allergies; substitute with toasted pumpkin seeds. If sourdough unavailable, a sturdy French boule or country bread works.
Hollow the Bread
Build Flavor Base Inside Loaf
Assemble Layers
Final Steps and Storage
Tips and Substitutions
Technique Tips
Grilling peppers till crowning black patches appear is both visual cue and aroma clue—the blistering skin lets loose an earthy sweet roast smell. Watch carefully; one minute too long and burnt bitterness seeps in. Steaming peppers tightly after heat loosens skins cleanly; no scraping needed. Removing crumb needs gentle, patient scooping to avoid ripping crust—use hand over knives for control. Butter and tapenade must coat every crust surface inside to seal pores and slow sogging. Layer meats in a rhythm balancing fatty, lean, cured, fresh for consistent taste each bite. Spread cheese slices thin for even melting, but not so thin they dry out. Nuts should be lightly toasted until warm and fragrant to maximize crunch and flavor without burning. Refrigerate wrapped tight to snug meat layers against each other muffling flavors and compressing loaf into a unified sandwich. Let sit enough for cold to settle into crumb—too quick to slice and layers separate and fill fall apart.
Chef's Notes
- 💡 Roasting peppers - pay attention to char. Blackened spots important. Steam afterward traps moisture inside. Smell shifts to sweet.
- 💡 When hollowing bread, keep walls thick. Strong structure needed to hold layers together. Don't rush this part; focus on control.
- 💡 If you can't find roasted garlic butter, any garlic spread or mash works. Just ensure moisture stays locked in. Balance with flavors.
- 💡 Layer meats thoughtfully - mix textures. Juicy, cured, fresh. Too much of one kind can get boring. Cheese in between helps.
- 💡 Avoid sogginess with tapenade. Adjust amount depending on saltiness. Dry tapenade = dry sandwich. Always err on moist side.
