1/4 c. top quality mayonnaise
1 tsp. or more to taste hot red pepper sauce
1 tsp. lemon juice
8-oz. deli hot Italian coppa* (also called "capicola")
8 slices rustic roasted garlic bread, toasted
8 slices mild or aged Wisconsin Provolone Cheese
1/2 c. hot giardiniera
Arugula or leaf lettuce leaves
Mix the mayonnaise, hot red pepper sauce and lemon juice; set aside. Preheat the broiler. Divide the coppa evenly among 4 bread slices. Place 2 slices of Provolone over coppa. Broil until cheese bubbles and melts. Remove from broiler. Spread the giardiniera, then the arugula leaves, dividing evenly, over the cheese. Spread mayonnaise mixture evenly over remaining 4 bread slices and top the sandwich. Serve immediately.
Makes 4 servings.
*Coppa is a red pepper, dry-cured Italian sausage, available in many deli's. You may substitute spicy salami.
Recipes and images courtesy of © 2015 Wisconsin Milk Marketing Board, Inc.
© 2017 The Wisconsin Cheeseman