Sami's Secret Sammies: After-the-Pool Italian Sandwich
This sandwich is NSFW
You’ve just rolled in from the pool — pruny hands, sunburnt cheeks, and a very real hunger that only cured meats and cheese can fix. Well boy oh boy do I have the perfect thing for you. This isn’t a sad lil turkey club. This is a crispy, broiled sourdough Italian beast stacked with layers of honey ham, prosciutto, salami, and melty provolone — all sauced up with pesto, tomato and garlic confit, and stracciatella. I’ve said it before, there are only 2 rules when making an after-the-pool sandwich: 1. It needs to be messy and 2. You gotta have some good a** chips on it. This one passes both tests with flying colors.
Ingredients:
Serving Size: makes 2 big a** sandwiches
For the base:
4 slices sourdough bread, thick-cut
2 tbsp pesto (store-bought or homemade)
4 slices provolone cheese
4 slices deli ham
4 slices prosciutto
6 slices salami
After-broil toppings:
½ cup fresh stracciatella cheese (or burrata insides)
4 tbsp tomato & garlic confit (see below)
1 handful store-bought olive oil potato chips
Hot honey, for drizzling
Extra-virgin olive oil, for brushing
Flaky salt (optional)
Instructions:
To make the Tomato & Garlic Confit:
To a baking dish add 1 cup cherry tomatoes with a handful of garlic cloves, a pinch of salt and 1 spring of rosemary. Add olive oil until tomatoes are almost covered and place in oven at 300 for 30-40 minutes.
To Make the Sandwich:
Preheat your broiler to high. Line a baking sheet with foil.
Layer it up:
Spread pesto on all 4 slices of sourdough.
On two of the slices, stack ham, prosciutto, and salami and top with provolone
Broil open faced sandwiches for 2–3 minutes until cheese is melty and bubbly. Remove from oven.
Add:
A generous scoop of stracciatella.
A spoonful or two of tomato-garlic confit.
A handful of olive oil chips for that crunch moment.
A drizzle of hot honey.
Close with the top slice, give it a light press, and serve warm