Super Spicy Italian Sandwich with Provolone

This spicy-hot, flavorful Italian sandwich features a hot pepper-mayonnaise, provolone cheese, hot Italian coppa—also called "capicola", a dry-cured red pepper-seasoned Italian sausage—and hot pickled giardiniera served on toasted rustic garlic bread.

Recipe Ingredients:

1/4 cup mayonnaise
1 teaspoon or more to taste hot red pepper sauce
1 teaspoon lemon juice
8 ounces deli hot Italian coppa*
8 slices rustic roasted garlic bread, toasted
8 slices Wisconsin Provolone or Aged Provolone Cheese
1/2 cut hot pickled giardiniera
Arugula leaves

Cooking Directions:

1. Mix the mayonnaise, hot red pepper sauce and lemon juice; set aside.
2. Preheat the broiler.
3. Divide the coppa evenly among 4 bread slices. Place 2 slices of Provolone over coppa.
4. Broil until cheese bubbles and melts. Remove from broiler.
5. Spread the giardiniera, then the arugula leaves, dividing evenly, over the cheese.
6. Spread mayonnaise mixture evenly over remaining 4 bread slices and top the sandwich.
7. Serve immediately.

Makes 4 servings.

*You may substitute a spicy salami.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.