July 25, 2016

Shooter’s Sandwich

Recipe: Eric Vellend

Think of this recipe as a guideline and use your favorite cold cuts and cheeses. Avoid watery items such as tomatoes or lettuce, as they’ll make the sandwich soggy. Adapted from the food blog Serious Eats.


  • 1 oval loaf country-style white bread (1 1⁄4 lb.)
  • 5 tbsp black olive tapenade, divided
  • 1 jar (285mL) piquillo peppers, drained, split open, patted dry, divided
  • 1⁄3 lb. mortadella, thinly sliced, divided
  • 1⁄3 lb. prosciutto, thinly sliced, divided
  • 1⁄3 lb. spicy genoa salami, thinly sliced, divided
  • 1⁄2 lb. provolone, thinly sliced, divided


Yield: Servers 8 to 10

  1. Cutting lengthwise through the bread, slice top off 11⁄2″ way down. Cut a 3⁄4″ border around crust of sides and bottom. With hands, pull out excess bread. Discard, or save for another use. You will have a bread boat of sorts, with a top.
  2. Spread bottom of “boat” with half of tapenade. Cover with half of peppers. Top peppers with single layer of mortadella; trim to fit. Top mortadella with single layer each of prosciutto then salami; trim each to fit. Top salami with single layer of provolone; trim to fit. Repeat layering meats and cheese two more times, or until used up. Top final layer of cheese with remaining peppers. Spread cut side of bread top with remaining tapenade. Place top on sandwich. Wrap tightly with foil.
  3. In a cool spot, place sandwich between two cutting boards. Weigh down top board with 4 large books or heavy canned goods. Let stand at room temperature for 4 hours.
  4. Serve immediately or wrap in plastic and refrigerate up to 1 day. To serve, bring back to room temperature if chilled. Cut into 1″ slices.

Ashley Capp


House & Home September 2014


Sasha Seymour (food) Joel Bray (prop)