This finger sandwich is the perfect starter for the holidays. The meat, bread and veggies all locally sourced from Utah, bring savory flavors to this classic Creminelli recipe. Italian-American locals take great pride in shopping at Salt Lake City’s own Caputo’s Market & Deli, purveyors of regional Italian and southern European foods, to pick up their favorite Creminelli meats for the season.
Technique tip: Be generous with the meat.
Swap option: Add your favorite condiments to make the Creminelli Club your own. Pepper spread, ground mustard or spicy mayo can be great additions to tailor the savory sandwich to your taste.
- A large loaf of Italian bread
- 1/2 pound prosciutto cotto
- 1/2 pound calabrese (a particular type of sprouting broccoli)
- 1/2 pound Varzi salami, preferably Creminelli
- 1/2 pound speck
- 1/4 pound provolone
- Pickled carrots
- Roasted red peppers
- Piparra peppers
Slice loaf of Italian bread in half. Layer on provolone first to build a bold base. Top with speck generously. Layer the calabrese, Varzi salami, prosciutto cotto and then top with roasted red peppers, pickled carrots and piparra peppers to add some heat.
Slice sandwich into 12 small pieces, serve and enjoy.