Stromboli Sandwich

This stromboli sandwich has all the delicious flavor of a traditional stromboli, but instead of using raw pizza dough and rolling it up, I use a French baguette. This hot stromboli sandwich has mozzarella cheese, provolone cheese, capicola ham (capocollo), and genoa salami. You bake it for 20 minutes and it comes out all melty and delicious. Dip it in pizza sauce and you have yourself a delicious meal or appetizer. And if you love cheesy baked sandwiches, check out my viral turkey and cheese sandwich with fig jam and caramelized onions.

What is Stromboli?

I thought stromboli originated in New York City, but as it turns out it was invented in the Philadelphia area. A stromboli is typically pizza dough, layered with cheese and cold cuts, and then rolled up into a tube like shape. Then you put it in the oven until the dough is fully cooked. Once baked you dip it into pizza sauce or marinara sauce and enjoy.

Growing up in New Jersey, which is right in the middle of Philadelphia and New York City, I have eaten a lot of great strombolis and pizza. I have seen a lot of different varieties like cheesesteak strombolis and chicken parmesan strombolis, but my favorite is the original with cheese and cold cuts.

There used to be a place in the food court of several NJ and NY area malls called “Roli Boli”. They were my absolutely favorite place to eat at when I would go to the mall. They were generous and would always have a plate of samples that you can try out everything. I liked two different bolis best, but my favorite was the “Deli Boli”. This stromboli sandwich is completely inspired by the deli boli and I used all the same ingredients. Roli Boli used a French bread dough, so that is why I am using French Baguette in this recipe. French bread has a different taste than Italian bread and I think these flavors go so well together.

Ingredients for Stromboli Sandwich

Mozzarella Cheese – I prefer to use low moisture – part skim mozzarella cheese. Fresh Mozzarella has too much moisture and will make this sandwich too soggy. Also, either use slices or cut it yourself. Stay away from pre-shredded as there are preservatives in it which make it take longer to melt.

Provolone Cheese – On its own provolone can be kind of sharp, but combined with the mozzarella cheese and it creates such a great flavor to this stromboli sandwich.

Capicola Ham – This ham is similar to salami and has a slight kick. It is hard to find everywhere, but I was able to find this at the deli counter of my local grocery store. They sliced it fresh for me.

Genoa Salami – This salami is easy to find. It is best to get it freshly sliced at the deli counter to ensure that it is thin. You want all the ingredients in this sandwich to be an even level of thickness.

French Baguette – Any French bread will do, but in this case fresh is best. If you know of a local bakery that makes their own French bread, try there first. French bread differs in taste to Italian Bread. You can substitute Italian bread if you cannot find good French bread.

Pizza Sauce/Marinara Sauce – A must for dipping! Heat it slightly.

INGREDIENTS  

• 1 French Baguette
• 1/3 lb Capicola Ham It is slightly spicy but gives this sandwich great flavor
• 1/3 lb Genoa Salami sliced thin from the deli counter
• 6 oz Mozzarella Cheese Slices pre packed or sliced thin from the deli counter
• 6 oz Provolone Cheese Slices pre packed or sliced thin from the deli counter
• Pizza Sauce or Marinara Sauce

INSTRUCTIONS FOR STROMBOLI SANDWICH

• Preheat the oven to 350F
• Cut your ham, salami, and cheese into quarters. This will make each piece fit easier on your bread.
• Slice your bread and open it up so that you have two long halves ready to make a long sandwich. Slightly scoop the bread very slightly so that you have more room for your filling. 
• Add a layer of provolone cheese, then a layer of capicola ham, then a small layer of mozzarella, then a layer of salami, and then the remaining mozzarella. You can do this in any order.
• Wrap the sandwich tightly in aluminum foil and add it to a baking sheet. Bake for 25 minutes.
• Carefully remove the sandwich from the oven, and let it sit for a few minutes so that it cools off and is easier to cut. 
• Serve with warm pizza sauce.