The Italian

June 18, 2011

Author Notes: This is a big meaty sandwich. I love an Italian hero or hoagie this is my take on that sandwich.I saw some really beautiful water cress at the market so added that to this sandwich it has a peppery slightly spicy taste that goes well with the meat. It keeps really well and actually tastes better hours after making it. Great for a picnic!sdebrango

Serves: 4-6


  • Loaf of your favorite rustic bread ( I used ciabatta and Italian)
  • A bunch of fresh watercress, cleaned and dried
  • 1 teaspoon Crushed Capers
  • 3 tablespoons Red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup Olive Oil
  • 1/4 pound Proscuitto de Parma
  • 1/4 pound Mortadella
  • 1/4 pound Sweet or hot sopresetta
  • Parmigiano reggiano
In This Recipe


  1. To make the vinaigrette: Crush your capers, add the dijon mustard, olive oil, and red wine vinegar, salt and pepper to taste.Whisk and set aside
  2. Slice the bread of your choice in half lengthwise. Drizzle a little vinaigrette on half of the loaf, layer your meat, add a tbs of dressing onto your cleaned and dried water cress. Put the dressed water cresss on top of the meat. Shave some of the parmigiano reggiano on top of the water cress. Drizzle a little more of the vinegarette on the other side of the loaf. Close and enjoy.

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Sandwich|Italian|Cheese|Pork|Red Wine|Vinegar|Mustard|Capers|Make Ahead