calabrian chile mayo

This Italian ciabatta sandwich tastes just as good as the ones you’d get from a deli. It’s filled with delicious Italian meats and spread with spicy Calabrian chile mayo. Eat it for lunch or a quick dinner!

Italian Sandwich with Calabrian Chile Aioli

(105 g) iceberg lettuce, shredded

(25 g) red onion, thinly sliced

olive oil

tbsp red wine vinegar

basil

oregano

Salt and pepper,

(60 g) mayo

-2 tbsp crushed Calabrian chiles

ciabatta

salami*

capocolla*

ham*

mortadella*

pepperoni*

provolone

tomato

Pepperonicini peppers, sliced (optional)

In a large bowl, whisk together the olive oil, red wine vinegar, dried basil, dried oregano, and salt and pepper. 

Toss in the shredded lettuce and thinly sliced red onion until everything is well coated. Set aside.

In a small bowl, mix the mayo and crushed Calabrian chiles until combined.

Cut the ciabatta loaf in half lengthwise and spread a layer of the Calabrian chile mayo on both sides. 

Layer on the meats and provolone cheese on top of the bottom layer of the bread.

Add the lettuce mix, tomatoes, and pepperoncini peppers (optional). 

Place the top half of the bread on top and cut into 4 equal sandwiches. A long bread knife works best.

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