Heat up a skillet or cast-iron pan over medium heat, then add canola oil. Slice the ciabatta roll in half and toast in the pan until lightly browned on both sides, about one minute per side. Remove the ciabatta roll from the pan and place on a cutting board. Spread the aioli on both open sides of the ciabatta roll. Begin layering the meats on the bottom of the roll, with ham on the bottom, capicola in the middle and soppressata on top. Sprinkle the slices of tomato with salt and pepper and place on top of the soppressata, then add the pickled sweet peppers. Toss the baby romaine leaves with the red wine vinaigrette in a small bowl and season to taste with salt and pepper. Top the sweet peppers with the lettuce, then add the top of the ciabatta roll to the sandwich. Slice the sandwich on the bias and enjoy!
Buy the best quality deli meats and salami that you can for this sandwich; do not skimp on the quality, please. We make our own deli meats and salami, and it makes all the difference in the world to a delicious sandwich.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Il Porcellino Salumi, Denver, CO