This guy is all savoriness. It starts with shiitake mushrooms charred on the grill. Slices of sopressata get the briefest turn over the fire, then go on top of a pie with fresh mozzarella. On go the mushrooms, along with a fistful of coarsely shaved Parmesan cheese.
'sopressata' on Serious Eats
Pitruco's brand new cherry red trailer looks terrific, fitted with an 800 degree Valoriani wood burning oven. The Neopolitan-inspired pies spend about 90 seconds in the oven, medium sized and pretty reasonably priced at 6-9 bucks apiece.
It's not an unusual sandwich in any way, but if you want a meal or two with meaty heft then Faicco's is the place to go.
This dish, from my favorite grilling book, The Thrill of the Grill, by Chris Schlesinger and John Willoughby, is great to make for friends or family on Labor Day. If you can't find sopressata any good-quality Italian salami or pepperoni...