Italian Scotch Baps Sandwich
Lunches

Italian Scotch Baps Sandwich

Cooks in 5 Minutes Difficulty Easy 0 comments

A little food fusion for you! We are taking the traditional Italian sandwich to a new level by making it on a delicious, soft Scotch bap. These buns are fresh and soft, purchased from a bakery, and then layered with three types of meat: sliced ham, mortadella, and Calabrese salami. Then we add provolone cheese, lettuce, tomato, onion, and salty muffuletta spread. Lunchtime doesn’t get better than a decent sandwich.

I grew up eating a lot of PB & jelly sandwiches, so when I started working at Mr. Sub and then Subway as a teen, I soaked it all in. What combinations went onto each and every sandwich had to be memorized. Prepping and making the sandwiches meant a whole lot of memory work, especially when you had to work solo in a hurry!

The most popular sandwich was the assorted sub, a take-off on the traditional Italian sandwich. Over the years, I have tweaked this one to be a favorite in the lunch box at work. It’s a filling and much-appreciated sandwich that always satisfies.

Try our chicken Caesar wrap if you’re looking for fewer carbs in your lunch!

the finished Italian scotch baps sandwich

Let’s begin building the perfect Italian Scotch Baps sandwich!

In this instance, we are using premade store-bought Scotch baps. They are approximately the same size as a six-inch sub and so soft you must be careful when slicing.

To slice your bun carefully, hold one hand on top of it to hold it still. Using a sharp bread knife, make a sawing slice horizontally through the center of it.

From there, it’s a simple process to layer the ingredients. However, I am going to give you an inside tip! Fold it over in half when layering lunch meat before putting it on the bun. Biting into it gives the sandwich an airier and fuller feeling instead of simply laying it all down flat.

You will start with the muffuletta on the bottom of the bun. About one to two tablespoons is enough. The olive spread is generally oily, so we don’t want to overdo it. Too much can be salty and overpower the other flavors in the sandwich.

From there, pat dry the washed leaf lettuce and lay enough to cover the bun. On top of that, a few red onion rings. Red onion has a nice bite that really makes a sandwich pop. However, some people like red onion, so if you make sandwiches for your family, take ‘orders’ before preparing.

Now you can set to work adding the meats. Layer two pieces of Mortadella, two pieces of ham, and three to four slices of Calabrese salami topped with two slices provolone cheese. See how nicely this is coming together? Lastly, you will lay the tomato slices across the top. If you prepare these the night before, you may want to tuck tomato slices between the meat layers so the sandwich doesn’t become soggy.

Since I was making the sandwiches fresh for the day, the tomato went on last to moisten the top Scotch baps bun. That’s it, close up the sandwich. No more sauce is needed in this tasty Italian Sandwich.

Be sure to refrigerate any sandwiches until ready to eat if not served immediately.

A good list of sandwiches is a great way to avoid getting stuck in the sandwich food rut.

Ingredients:

Scotch Baps: aka soft yeast bread buns, are a fluffy bun perfect for making sandwiches. I purchased them at a local bakery, but you can easily make them at home if you feel ambitious.

Muffuletta Spread: This is made from salty olives, capers, garlic, shallots, fresh oregano, red wine vinegar, and olive oil. For the purpose of easiness, I used a purchased spread. There are many recipes to make your own online, though. It’s a delicious addition to drier sandwiches as the oiliness offers much-needed moisture.

Mortadella: A traditional Italian luncheon meat. It is often very thinly sliced when you purchase from the deli, making it an excellent sandwich addition.

Sliced Ham: This deli meat can be purchased in various flavors, from smoked to honey ham. The ever-popular black forest ham is an excellent choice for this sandwich.

Hot Genoa Salami: This is a dry, cured, unsmoked salami made from ground pork. Its heat brings a lot of flavor to this Italian sandwich.

Provolone Cheese: This full-fat cow milk cheese is a great Italian cheese for sandwiches. The mild nature of it allows it to complement this sandwich without overpowering the other flavors.

Red Leaf Lettuce: This loose-leaf lettuce adds color, crispness, and a delicate flavor to the sandwich. Be sure to dry it off well before adding to the sandwich.

Red Onion: This addition brings a savory bite to the sandwich, which complements the salty nature of the muffuletta spread.

the finished Italian scotch baps sandwich

Substitutions and Add Ins For This Italian Sandwich:

Scotch Baps: Maybe you can’t easily find this bread type in your local bakery. Then what? Other bread buns will work as well. The main thing to look for is a soft bread bun approximately six inches long. However, you can also assemble the same ingredients on a roll instead.

Muffuletta Spread: Olives are not always everyone’s favorite. In fact, in most cases, I’ve found you’re either an olive lover or an olive hater. If you are the latter, omit the spread and replace it with a mayonnaise.

Mortadella: This deli meat originated in the same portion of Italy as Bologna. And Bologna makes a good substitute if you prefer something other than Mortadella.

Sliced Ham: As I said, ham comes in many flavors. In fact, you can sub this out and use sliced leftover ham from your previous ham dinner. Or use a smoked ham for a different flavor altogether.

Hot Genoa Salami: This spicy Italian salami can be subbed out with Calabrese; I used that in the pictures or for a milder Genoa salami. Either way, you should have a salami on an Italian sandwich to call it an authentic Italian sandwich!

Provolone Cheese: This cheese is a mild version of semi-hard cheese. If you don’t like the price tag on Provolone or don’t want to use it, subbing in mozzarella or other mild white cheese will also work. If you are lactose intolerant, try using lactose-free cheese or omitting the cheese altogether.

Red Leaf Lettuce: This loose-leaf lettuce is often more costly in winter. Feel free to sub it out for its cheaper cousin, the iceberg.

Red Onion: This onion is easily subbed with sweet white or green onion in a pinch. That pungent onion flavor brings the sandwich to another level, so incorporate some form of the allium family.

Expert Tips For Making an Italian Scotch Baps Sandwich.

The most important thing to make this sandwich successfully is to not over-moisten the bread. That means using only just enough of the muffuletta spread or mayo if you are subbing, as is necessary.

If making sandwiches ahead, put the tomato layer between the meat layers to prevent the sandwich from getting soggy.

Avoid using too much lunch meat of any one variety as it will detract from the beautiful combination of flavors that happen when things are proportioned right.

Store any uneaten premade sandwiches wrapped tightly in the fridge for up to two days. Beyond two days, the tomato will start to degrade, and the sandwich will become too moist. Let’s face it: fresh is always best when it comes to eating a sandwich!

Italian Scotch Baps Sandwich (1)

The Best Italian Scotch Baps Sandwich

Amber Bondar
This is the best Italian Scotch Baps sandwich with layers of flavorful deli meats and provolone cheese. It's made even more delicious with the addition of salty muffuletta olive spread and fresh veggies. Pack a filling sandwich in your school or work lunch; you'll be glad you did!
Prep Time 5 minutes
Course lunch
Cuisine American, Canadian, Italian
Servings 1

Equipment

  • 1 Cutting board
  • 1 Bread Knife
  • 1 Tablespoon

Ingredients
  

  • 2 Tbsp Muffuletta Spread
  • Leaf Lettuce Washed and dried
  • Red Onion Sliced thinly
  • 2 Slices Ham
  • 2 Sliced Mortadella
  • 2-3 Sliced Calabrese Salami *Or Hot Genoa
  • 2 Sliced Provolone Cheese
  • 2-3 Sliced Tomato

Instructions
 

  • First cut Scotch Baps bun lengthwise in half with bread knife.
  • Spread the muffuletta on the first half of the bun.
  • Top with washed and dried lettuce and sliced red onion if using.
  • Fold the ham slices in half and place on top of the veggies.
  • Fold the mortadella in half and place on top of the ham.
  • Lay the Calabrese salami on top of the mortadella.
  • Add the two pieces of provolone cheese.
  • Lay the tomato on top and top sandwich with remaining bun.

Notes

If you don’t want to use muffuletta add mayo to the sandwich.
If you can’t find Scotch Baps buns use any soft six in bun or round.
If you are making sandwich ahead of time put the tomato slice in between meat and cheese to prevent sandwich from getting soggy.
Keyword Italian, lunch, sandwich

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