Hot sandwiches with provolone cheese and soppressata

Votes: 1

How to Make - Hot Provolone and Soppressata Sandwiches

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 528, total fat 35 G., saturated fats 20 G., proteins 20 G., carbohydrates 33 G., fiber 2 G., cholesterol 86 mg, sodium 991 mg, sugar 6 G.

Dry-cured Italian sausage imparts a rich, meaty flavor and a pleasant salty note to hot sandwiches. By finely slicing the soppressata and mixing it with sliced cheese, you get a balanced blend of both in every bite of the sandwich.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

16 slices hot or plain soppressata (about 60g), diced
12 slices provolone (about 170 g), diced
8 slices of white bread, 0.5 cm thick.
6 tablespoons softened unsalted butter
1 tbsp fig jam or mostarda, to serve

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white bread, sopressata, provolone cheese, fig jam

Cooking the dish according to the recipe:

Combine the soppressata and cheese in a medium bowl. Place 4 slices of bread on a work surface and spread the cheese and meat mixture evenly over the bread, about 1/3 cup per slice. Top the sandwiches with the remaining bread. Spread butter thinly and evenly on both sides of the sandwich, about 1.5 tablespoons per sandwich.
Place 2 sandwiches in a medium skillet over medium heat. Cover the skillet and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again, and cook until the bread is golden brown and the cheese is visibly melted, about 2 more minutes.