Soppresatta Sandwich

Hardcore Version
-1 quarter of a ciabatta bread split in half lengthwise
-Healthy smear of chickpea mayo (recipe to follow) on each side of bread.  About 3 tablespoons total
-2 oz good quality soppressata (we use Olli brand) on the bottom half of bread
– 2 thin slices of Mystic Cheese Company Sea Change
-1.5 tablespoons of pickled peppers along with a bit of their pickling liquid
-1/4 cup of arugula
-1 tsp good quality olive oil

Close up sandwich and wrap tightly in plastic. Place in fridge for a least a couple hours or overnight to compress and saturate. Remove from fridge, let come to room temp (30 min), slice in half and enjoy.

Chickpea mayo, makes 2 cups

1/2 cup liquid from a chickpea can
20 individual chickpeas
1.5 tablespoons Dijon mustard
1.5 tablespoons white miso
2 tablespoons cider vinegar
1 tablespoon sugar
1 teaspoon salt
2.5 cups neutral oil (grapeseed or canola)
1 teaspoon chopped Calabrian chilies or cherry peppers

Combine chickpea liquid, chickpeas, mustard, cider vinegar, miso, sugar and salt in a tall container just large enough to fit the head of an immersion blender. Blend at high speed until the mixture is completely smooth and all the whole chickpeas are broken down. While the blender is running, slowly drizzle in the oil. Check seasoning for salt and sugar. Stir in the chopped chilies with a spoon. This will keep, covered, in the fridge for about 1 week.

Pickled peppers

4 cups thinly sliced sweet peppers (red bell, Carmen, jimmy nardello, cubanelle, etc)

2 cups cider vinegar
1 cup water
2 tablespoons salt
1/2 cup sugar
1 tsp fennel pollen or toasted and ground fennel seeds
1 tsp chili flake
1 tsp oregano
1 clove garlic, smashed

Divide peppers between 2 clean 1 quart mason jars. Bring all brine ingredients to a boil and carefully pour over the peppers in the 2 jars. Press the peppers down so they are submerged. Let cool to room temp, place lids on jars and refrigerate for at least a few hours before using.

Simple Version

– 1 quarter ciabatta bread cut in half lengthwise
-Healthy smear of your favorite mayo. About 3 tbsp. (Sir Kensington’s makes a great aquafaba (chickpea) mayo)
– 2 oz good quality soppressata (Olli brand is available in Whole Foods)
-2 thin slices of Mystic Cheese Company Sea Change, or any delicious cheese of your choice. An aged provolone would be excellent here as well.
-1.5 tablespoons of pickled peppers and some of their liquid. (B+G cherry peppers are amazing and widely available)
-1/4 cup arugula
-1 tsp good olive oil


This recipe is courtesy of Matt Wick.

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