The Spuckie from Cutty's Recipe


Recipe Facts

Prep: 15 mins
Total: 15 mins
Serves: 4 to 6 servings

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  • 4 small carrots, peeled and shredded

  • 1/2 cup pitted kalamata olives, finely chopped

  • 1/2 cup pitted green olives, finely chopped

  • 1/4 cup drained roasted red peppers, finely chopped

  • 1 medium clove garlic, grated on a microplane grater

  • 3 tablespoons red wine vinegar

  • 6 tablespoons extra-virgin olive oil (plus more for drizzling)

  • Kosher salt and freshly ground black pepper

  • 2 ciabatta-style rolls, about 12 by 4-inches each, sliced in half

  • 1/2 pound thinly sliced mortadella

  • 1/4 pound thinly sliced finocchiona (fennel salami)

  • 1/4 pound thinly sliced hot capicola

  • 1 pound fresh mozzarella, drained and thinly sliced


  1. Combine carrots, olives, peppers, garlic, vinegar, and olive oil in a medium bowl. Season to taste with salt and pepper. Open ciabatti and place cut-side up on a cutting board. Spread 1/3 of mixture evenly over bottom half of each loaf of ciabatta. Divide remaining mixture evenly over top half of each loaf. Arrange mortadella evenly over bottom halves, then layer on finocchiona, capicola, and mozzarella. Drizzle with more olive oil. Close sandwiches, cut as desired, and serve.

Nutrition Facts (per serving)
924 Calories
57g Fat
64g Carbs
38g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 924
% Daily Value*
Total Fat 57g 73%
Saturated Fat 19g 95%
Cholesterol 107mg 36%
Sodium 2477mg 108%
Total Carbohydrate 64g 23%
Dietary Fiber 5g 18%
Total Sugars 9g
Protein 38g
Vitamin C 11mg 56%
Calcium 518mg 40%
Iron 6mg 34%
Potassium 480mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)