North Beach Italian Sando
A Molinari-meets-Lucca tribute—crusty stirato, layered salumi, sharp provolone, and a tangle of peppery greens.
Recipe Category: Nicole’s Classics
Ingredients: arugula, basil, finocchiona salami, ham, olive oil, provolone, roasted red pepper, roasted-garlic aioli, salt, stirato baguette, Toscano salami
Dificulity level: Easy
Yield & Timing
| Serves | Prep Time | Cook Time | Total Time |
|---|---|---|---|
| 1 hefty sandwich | 8 min | — | 8 min |
Ingredient Line-Up
| Item | Amount | Metric |
|---|---|---|
| Stirato (thin baguette), halved horizontally | ⅓ loaf | ~80 g |
| Roasted-garlic aioli | 2 Tbsp | 30 mL |
| Toscano salami, sliced | 2 oz | 55 g |
| Finocchiona salami, sliced | 2 oz | 55 g |
| Ham, deli-sliced | 2 oz | 55 g |
| Provolone | ¾ oz (1 slice) | 20 g |
| Roasted red-pepper strips | 1 oz | 30 g |
| Arugula | 4 oz | 115 g |
| Basil leaves, large | 3 each | — |
| Olive oil | 1 tsp | 5 mL |
| Kosher salt | pinch | — |
Storage Tip
Best enjoyed right after assembly; if packing ahead, keep the arugula separate and add just before serving to preserve crunch.
Lunch (or late-night bite) sorted—pure North Beach nostalgia in every bite.
Method
- Dress the bread Spread roasted-garlic aioli on both cut sides of the stirato.
- Layer the meats Neatly shingle Toscano salami, finocchiona, and ham across the bottom half.
- Add the cheese Place the provolone slice evenly over the meats.
- Vegetable crunch Distribute roasted red-pepper strips, then mound the arugula and tuck basil leaves among the greens.
- Season Drizzle the greens with olive oil and finish with a pinch of salt.
- Close & serve Cap with the top half of bread, press lightly, and cut the sandwich in half cross-wise. Serve immediately.