Midwest Mess – Toasted Sandwich
This recipe came about due to a nostalgic craving. My husband was missing his favorite sandwich from a deli that is far away in Chicago. What were we to do? We went crazy making sandwiches! Here is our homemade version of that delicious sandwich, with classic deli flavors and some iconic Chicago heat!
Why do we call it a mess? Once the tomatoes have toasted, and if you add the optional giardiniera, it can be a pretty wet sandwich. I definitely recommend eating it over a plate.
This is the Giardiniera that we use.
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Midwest Mess – Toasted Sandwich
Equipment
- 1 Toaster oven Can be done in the broiler of an oven if you keep a close eye on it.
Ingredients
Sandwich
- 1 ciabatta roll
- 3 slices ham deli cut thin, not overly smoky preferred
- 3 slices hard salami deli cut thin
- 1 tomato garden fresh or heirloom preferred
- 2 slices provolone cheese
- 2 Tbsp parmesan cheese
- pinch salt
- 1 leaf lettuce a crunchy variety such as romaine recommended
- hot giardiniera optional, to taste
Sauce
- 3 Tbsp mayo Duke's or Kewpie preferred
- ½ tsp hot sauce cholula, humble house guajillo and red pepper, texas pete, etc
- ½ tsp Worcestershire sauce
Instructions
- Slice your ciabatta roll and open to show the top and bottom of your sandwich. Mix the sauce ingredients (if desired, see note), and spread on top and bottom slices.
- On the top slice, layer your provolone, tomatoes, salt, and parmesan cheese. On the bottom slice, layer your ham and salami. (see photo in notes)
- Place top and bottom of sandwich into toaster oven and cook until the cheese has begun to melt and salami has just started to curl.
- Assemble your sandwich by adding lettuce and giardiniera in between the layers.
- Enjoy immediately!
Notes
- If adding the optional giardiniera, you can simplify the sandwich by simply adding mayo rather than the full sauce.
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