The key to a make-ahead sub is choosing toppings that won't wilt or dry out, and to choose a bread that won't quickly turn stale or soggy. This sandwich iteration of the classic beans 'n' greens pairing fits all the criteria, and takes less than 20 minutes to throw together.
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For this sandwich, a rich homemade tapenade is spread into an herby focaccia roll, then followed by some spicy salami, peppery arugula, a roasted red bell pepper, and a sprinkling of crumbled goat cheese. Although the ingredients in this sandwich are all very strongly flavored, each remains distinct with every bite.
While bacon, pancetta, guanciale, and all sorts of sausage make their way into all sorts of pasta dishes, somehow salami is always left on the antipasto plate. And it's kind of a shame considering salami's incredible ability to add intensely porky flavors to a simple tomato sauce. This Farro Pasta with Spicy Salami Tomato Sauce and Fresh Mint from Melissa Clark's Cook This Now highlights salami's sauce-boosting qualities by rendering batons of spicy sopressata golden and crisp.
I like to think of the muffaletta as a distant relative of the Italian sub. They both layer on the various meats and cheese—ham, capicola, salami, mortadella, provolone—and rely on something piquant and lively to stand up to all that meat, whether that's hot peppers in an Italian or the famed olive spread of the muffaletta.
The Italians know how to do fast food. If ever you find yourself cruising down an Italian autostrada or stuck in an airport, rather than settling for a sub-par hamburger, chances are you can find a deli-style counter where you...