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Soppressata

Explore 7 recipes, 2 videos, and more

How to Assemble and Pack a Circular Sub Sandwich

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Antipasto Recipe

Ingredients
  • 1 pound bocconcini (small balls of fresh mozzarella cheese)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 1 cup roasted red peppers, drained
  • 1 small clove garlic, thinly sliced
  • 2 large heads radicchio di Treviso, separated into leaves
  • 8 fresh figs, halved lengthwise
  • 2 cups artichoke hearts, drained and quartered
  • 1 pound Pecorino cheese, cubed
  • 1 pound provolone cheese, cubed
  • 3/4 pound air-dried sopressata, thinly sliced
  • 3/4 pound refrigerator-dried sopressata, thinly sliced
  • 1 1/2 cups pepperoncini, drained
  • 1 1/2 cups mixed olives, drained
  • 1 1/2 cups peppadew peppers
  • 3/4 pounds salami, thinly sliced
  • 3/4 pounds prosciutto, very thinly sliced
  • Breadsticks, for serving
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Panini Bar

Ingredients
  • 2 loaves ciabatta, halved horizontally
  • 1 loaf whole-grain bread, sliced 1/2 inch thick
  • Martha's Pesto
  • Olive Tapenade
  • 1/2 pound each thinly sliced soppressata, prosciutto, bresaola, and coppa
  • 1/2 pound each thinly sliced smoked mozzarella, fresh mozzarella, provolone, fontina, and ricotta cheeses
  • 2 tomatoes, thinly sliced
  • 1 head radicchio, leaves separated
  • 1 bunch fresh basil
  • 1 jar (3 ounces) best-quality anchovies
  • 1 bunch fresh oregano
  • Lemon wedges, for squeezing
  • Extra-virgin olive oil, for brushing
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Quick and Easy Antipasto Platter

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Muffuletta Panini

Ingredients
  • Olive Salad
  • 2 (7 1/2-by-3-inch) pieces of focaccia, halved lengthwise
  • 4 ounces sliced mortadella
  • 2 1/2 ounces sliced hot soppressata
  • 2 ounces sliced finocchiona salami
  • 2 ounces sliced coppa
  • 4 ounces sliced provolone or fontina cheese
  • 1/4 pound arugula, preferably wild
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • Coarse salt
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Italian Salami Sandwich

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Submarine Sandwich

Ingredients
  • 2 heads romaine lettuce, shredded
  • Olive oil, to taste
  • Red-wine vinegar, to taste
  • Coarse salt and freshly ground black pepper, to taste
  • Dried oregano, to taste
  • 1 (3-foot) loaf Italian bread with sesame seeds
  • 1 cup best-quality mayonnaise
  • 3/4 pound oven-roasted turkey, thinly sliced
  • 3/4 pound baked ham, thinly sliced
  • 3/4 pound Genoa salami, thinly sliced
  • 3/4 pound soppressata salami, thinly sliced
  • 3/4 pound provolone cheese, thinly sliced
  • 4 large vine-ripened tomatoes, thinly sliced
  • 24 mini baseball pennants, or toothpicks
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Sopressata Skillet Rolls

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Pizza Sandwiches

Time:2 hours 20 mins
Ingredients
  • For the dough:
  • 1 1/2 cups warm water (115 degrees)
  • 4 1/2 teaspoons (two 1/4-ounce envelopes) active dry yeast
  • 1/4 cup extra-virgin olive oil, plus more for bowl and baking sheet
  • 1 tablespoon sugar
  • Coarse salt
  • 4 1/3 cup all-purpose flour, plus more for surface
  • For the filling:
  • 6 vine-ripened tomatoes, sliced 1/4 inch thick
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup crumbled soft goat cheese (5 ounces)
  • 32 thin slices soppressata (8 ounces)
  • 1 pound fresh mozzarella, sliced 1/4 inch thick
  • 8 ounces baby arugula (about 10 cups)
  • 2 cups fresh basil
  • 2 tablespoons fresh lemon juice (from 2 lemons)
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