Spicy Italian pork three-way sandwich

This spicy and savory sandwich brings a whole lot of texture to the experience via the bread, meat, and spicy giardiniera. Read the accompanying blog post if you'd like to adjust the spice levels.

recipe added: Aug 03, 2026

YIELD
Instructions for 1 sandwich
PREP TIME
schedule 10 minutes
COOK TIME
schedule 5 minutes
TOTAL TIME
schedule 15 minutes
Cook Mode (keep screen awake)

Ingredients:

Calabrian chili mayonnaise
  • 6 tablespoons mayonnaise
  • 2 tablespoons crushed Calabrian chilis
  • ground black pepper (optional)
Sandwich assembly
  • 1 4x4 or 6x6-inch piece of focaccia, sliced (can use ciabatta)
  • 2 to 3 tablespoons 'nduja salumi spread
  • 2 tablespoons giardiniera, chopped and drained of oil
  • 2 to 3 slices of fresh mozzarella
  • 2 to 4 slices of spicy salami (or regular Genoa salami)
  • 2 to 4 slices of Sopressata or another type of Italian cured and sliced meat
  • 2 tablespoons calabrian chili mayonnaise (from above)

Related blog post: Today we panini with zero panini-ing

Directions:

Calabrian chili mayonnaise: in a medium bowl, add mayonnaise and Calabrian chilis and whisk to combine. Taste and add a pinch of ground black pepper if desired.

Store in a sealed container in the refrigerator for up to 2 weeks. 

Sandwich assembly: slice the focaccia and toast it if you want. Toasting will crisp up the bread and keep it from tasting stale.

Spread some 'nduja on the bottom slice of bread, then top with drained giardiniera. 

Layer on the slices of fresh mozzarella and then top that with slices of salami and soppressata. 

Spread a bit of Calabrian mayonnaise on the top piece of bread and place it on top of the sandwich.

Serve and enjoy.

Have you made this recipe? Share on Bluesky or Instagram, tag @beerinator and let him know!

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Related Sandwich blog posts

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Today we panini with zero panini-ing

This panini is not panini-ed. Or at least it's not panini-ed like Americans consider paninis. It's spicy, very flavorful, and deftly tips its hat to the city where I live.