Your local sandwich shop should consider itself warned: When you can make this reinterpretation of a classic Italian sub at home, you may not need to call in for one ever again. The arugula's kick blends with the heat of the soppressata. The fennel and fontina bring mellower flavors.
These are easy to make—strips of potato dough are rolled with fresh rosemary and chopped sausage and then baked in a skillet. Sopressata is short, wide salami made with ground pork, garlic, cracked black pepper, and other spices.
Setting up a panini bar makes assembling sandwiches almost as much fun as eating them. A selection of Italian cold cuts and cheeses, anchovies, freshly made pesto and tapenade, and two kinds of bread ensure that there is a combination to please everyone.
Antipasto means "before the meal," and this antipasto recipe doesn't disappoint. Serve up this antipasto of cured meats, fresh cheeses, and herbs that will satisfy guests until the next course is ready.