Il Diavolo Sandwich as served at Originale in Anchorage, AK, as seen on Diners, Drive-Ins and Dives, season 35.
Recipe courtesy of Originale

Il Diavolo Sandwich

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  • Level: Intermediate
  • Total: 3 hr 10 min (includes resting time)
  • Active: 40 min
  • Yield: 4 to 6 sandwiches


Focaccia Bread:

Spicy Sauce:


Secret Spices:


  1. For the focaccia bread: Mix the flour, olive oil, salt, yeast and 2 to 3 cups water in a mixer; let it rest in the bowl for about 2 hours.
  2. Mix the dough again for a few seconds, divide into 2 portions and roll each out in a sheet pan on parchment paper. Let it rest for another 30 minutes.
  3. Preheat a convection oven to 356 degrees F.
  4. Drizzle a mix of 1 ounce of water and 1 ounce of olive oil on each dough and bake until cooked through and golden, about 18 minutes.
  5. For the spicy sauce: Chop the peppers and the onion in large pieces. In a blender, mix the chopped peppers with seeds, onion, minced garlic, tomato paste, olive oil, and vinegar until a paste is formed. Add the oregano and salt. Cook it in a saucepan on medium heat until the flavors combine, about 10 minutes.
  6. For the meats/cheese: After the bread has cooled, cut in 6 equal squares. Slice each square in half. Spread about 2 ounces of the spicy sauce on each bottom slice of bread. Add the spicy soppressata, spicy coppa, fresh mozzarella and pepper salami. Add the top slice of bread to each and grill in a panini press for about 5 minutes. Cut the sandwiches in 4 pieces, drizzle with spicy olive oil and sprinkle with Secret Spices.

Secret Spices:

  1. Mix the dried lemon peel, paprika, rosemary, garlic and onion in a small bowl.