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italian picnic sandwich
Main Dishes, Sandwiches

Giant Italian Picnic Sandwich

This giant Italian picnic sandwich is perfect for feeding a crowd and can easily be packed up to take to the beach or park.
Prep Time: 15 mins
Total Time: 15 mins
Makes: 6


Marinated Onions

  • 1/2 Red onion, thinly sliced
  • 1/4 cup High-Quality Olive Oil
  • 2 tablespoons Red Wine Vinegar
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Kosher Salt


  • 1 loaf Ciabatta bread (12-14" long)
  • 1/4 cup Mayonnaise
  • 2 tablespoons Calabrian Chili Paste
  • 8 slices Provolone Cheese
  • 8 oz Mortadella, thinly sliced
  • 4 oz Capocollo, thinly sliced
  • 4 oz Genoa salami, thinly sliced
  • 4 oz Soppressata, thinly sliced
  • 2 Ripe Tomatoes, sliced
  • 6 oz Fresh Mozzarella, torn into pieces
  • 2 cups Shredded Iceberg Lettuce
  • 2 cups Arugula
  • Flaky Sea Salt
  • Freshly cracked Black Pepper


  • To make the marinated onions: place the sliced onions in a small bowl. Toss with the olive oil, red wine vinegar, oregano, and salt until well coated. Marinate for at least 30 minutes.
  • Slice the loaf of ciabatta in half length-wise.
  • In a small bowl, mix the mayonnaise and chili paste together until smooth. Spread the mayonnaise on the bottom half of the ciabatta.
  • Layer on the provolone cheese, mortadella, capocollo, genoa salami, and soppressata. Top with the thinly sliced tomatoes and sprinkle with flaky sea salt and cracked pepper.
  • Add the torn pieces of mozzarella and the marinated onions and top with the shredded iceberg and arugula. Drizzle with the dressing from the marinated onions and top with the top slice of ciabatta.
  • Cut the sandwich into 6-8 pieces and enjoy.


Serving: 1pieceCalories: 831kcalCarbohydrates: 42gProtein: 40gFat: 57gSaturated Fat: 20gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 112mgSodium: 2715mgPotassium: 434mgFiber: 2gSugar: 3gVitamin A: 1041IUVitamin C: 8mgCalcium: 369mgIron: 2mg