THE ORIGINAL ABBRUZZI’S SPECIAL AT ABBRUZZI AND GIUNTA’S
Sharp provolone helps cut through some of the saltiness from prosciutto and soppressata, while a topping of tomatoes and roasted peppers gives added depths of flavor.
THE IMMACULATA AT HOME STRETCH DELI
After piling a roll with hot capicola, sweet soppressata, prosciutto, salami and fresh mozzarella, it is topped with sweet peppers, extra virgin olive oil and finished with an aged balsamic.
ANTHONY’S ITALIAN AT THE SICILIAN DELI
We’ve never met Anthony, but we sure do love his concoction of pepper ham, Genoa salami, hot soppressata, imported capicola and prosciutto, sharp provolone and roasted peppers topped with romaine lettuce for a bit of a twist.
THE GINZO AT DAD’S DELI
You’ll find usual suspects here like prosciutto and Genoa salami, but the real stars of the show are the sliced pepper shooters which add quite a kick.
BIG SAL’S ITALIAN SANDWICH AT ROSELLI’S ITALIAN MARKET
This sandwich certainly is “big.” Sharp provolone, prosciutto, both hot and sweet capicola, and Genoa salami are stuffed into a baguette that’s been coated in a deli-style relish with slow-roasted tomatoes and pepperoncini added for good measure.
Published (and copyrighted) in South Jersey Magazine, Volume 14, Issue 12 (March 2018).
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