Total:
2 hr 10 min
Active:
25 min
Yield:
4 sandwiches
Level:
Easy
Total:
2 hr 10 min
Active:
25 min
Yield:
4 sandwiches
Level:
Easy

Ingredients

For the pepper relish:
For the sandwiches:

Directions

Watch how to make this recipe.

Preheat grill to medium.

For the pepper relish:

Grill the Fresno and bell peppers until they are BLACK on the outside. Put in a bowl, cover with plastic wrap and let rest for 10 minutes. Uncover the bowl and allow the peppers to cool. Remove the black char from the outside of the peppers and remove the seeds. Coarsely chop all the peppers and place in a medium bowl. Add the remaining ingredients and combine. Let sit for at least 1 hour before using.*Tip: This is great do ahead thing, or make a big batch and keep it, indefinitely, in the refrigerator.

For the sandwich assembly:

Cut the ciabatta rolls in half lengthwise, leaving 1 long side intact. Scoop out the inside and discard. Combine the vinegar and olive oil in a small bowl and brush on the inside of each roll. Be sure to evenly and thoroughly cover all parts of the bread, (don't miss any corners.) You may have some vinegar-olive oil leftover.

Preheat the oven to 350 degrees F.

Lay 4 pieces of provolone cheese inside each roll. Spread an even layer of the pepper relish on 1 side of each roll. Again, make sure it is an even layer, every bite needs to be the same! Crinkle 2 pieces of ham and gently lay them in a fluffy even layer on the pepper relish. Repeat this process with the mortadella. It is very important that the meat is crinkled and NOT folded in a flat piece. A folded hunk of meat results in a thick dense sandwich that is difficult to eat. Also be sure that the ham and mortadella are evenly distributed throughout the sandwich. Close the sandwich and give a little press to secure. Wrap the sandwich in foil.

To finish the sandwich:

Bake the sandwich in the preheated oven for 15 to 20 minutes or until the cheese is melted and the sandwich is hot all the way through. A panino press is also a great way to heat this up.

Serve on individual plates and enjoy.

A great sandwich is truly a thing of beauty!

IDEAS YOU'LL LOVE

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Classic Glazed Ham

Recipe courtesy of Food Network Kitchen

Baked Fresh Ham Sandwiches with Fried Pickles and Cajun Aioli

Recipe courtesy of Damaris Phillips

Hot Roast Beef Sandwiches

Recipe courtesy of Ree Drummond

Pulled Pork Sandwich

Recipe courtesy of Tyler Florence

Smoked Salmon Tea Sandwiches

Recipe courtesy of Ina Garten

Drip Beef Sandwiches

Recipe courtesy of Ree Drummond

Country Ham

Recipe courtesy of Alton Brown

Baked Ham with Brown Sugar Honey Glaze

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking