I’ve been obsessed with recreating the legendary Amighetti’s Special since my first bite at their St. Louis deli years ago. 🔥 That perfect combination of Italian meats, provolone, and their secret dressing on crusty bread haunted my dreams until I finally cracked the code.
The magic lies in layering quality deli meats with tangy pepperoncini and that signature oil-and-vinegar dressing that soaks into every bite. I’ve tested countless variations to nail the authentic flavor, and this version delivers that same satisfying crunch and savory goodness.
What you’ll end up with is a towering sandwich packed with salami, ham, and mortadella, all held together by melted provolone and that addictive dressing. It’s messy, it’s delicious, and it’s everything a great Italian sandwich should be. Let’s build this masterpiece!
Ingredients for amighetti’s special sandwich
Here’s everything you need to create this legendary Amighetti’s Special Sandwich at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Italian Bread Loaves 🥖 | 2 whole | Crusty, about 12 inches each |
| Genoa Salami 🥩 | ½ lb | Thinly sliced from deli |
| Deli Ham 🥓 | ½ lb | Thinly sliced, quality brand |
| Mortadella 🥩 | ¼ lb | Italian-style, thinly sliced |
| Provolone Cheese 🧀 | ½ lb | Sliced, aged preferred |
| Iceberg Lettuce 🥬 | 2 cups | Shredded for crunch |
| Tomatoes 🍅 | 2 whole | Large, ripe, sliced thin |
| Red Onion 🧅 | 1 whole | Thinly sliced for bite |
| Pepperoncini Peppers 🌶️ | 8 whole | Sliced, from jar |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Quality Italian preferred |
| Red Wine Vinegar 💧 | ¼ cup | For tangy dressing |
| Dried Oregano 🌿 | 2 tsp | Italian oregano preferred |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Salt 🧂 | ½ tsp | Sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
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You can find quality Italian meats at any good deli counter—ask for thin slicing for authentic texture. For the best results, visit specialty Italian markets or delis like Whole Foods or local Italian grocers. Boar's Head brand meats work wonderfully if available. Look for crusty Italian bread from bakery sections, not pre-sliced sandwich bread. Jarred pepperoncini are in the pickle aisle at most grocery stores.
Can't find mortadella? Substitute capicola or additional salami for similar flavor. If provolone isn't available, use mozzarella or mild white cheddar, though provolone's sharpness is traditional. For the bread, a good French baguette works in a pinch—just make sure it has a crusty exterior and soft interior. Fresh oregano can replace dried at triple the amount.
Store deli meats wrapped tightly in the coldest part of your fridge and use within 3-5 days of purchase. Keep the assembled sandwiches wrapped in parchment paper to maintain structure. The oil-and-vinegar dressing can be made ahead and refrigerated for up to 2 weeks.
Step-by-Step Instructions for Amighetti’s Special Sandwich
Follow my proven assembly method and you’ll recreate this St. Louis classic perfectly at home.
🔪 Step 1: Prepare the Bread Foundation
Slice each Italian bread loaf horizontally to create top and bottom halves. I like to leave one side slightly attached like a hinge—this makes assembly easier and prevents ingredients from sliding out. Pull out some of the soft interior bread from both halves to create a shallow well. This step is crucial because it makes room for all those delicious fillings and prevents the sandwich from becoming too bready.
Drizzle the inside of both halves generously with the extra-virgin olive oil, using about 2 tablespoons per loaf. Then drizzle with the red wine vinegar, about 1 tablespoon per loaf. The oil-vinegar combination soaks into the bread and creates that signature tangy, rich flavor that makes this sandwich special.
👨🍳 Step 2: Layer the Meats and Cheese
Start building on the bottom half by layering the Genoa salami slices, slightly overlapping each piece. Follow with the deli ham, then the mortadella. I fold each slice in half or quarters rather than laying them flat—this creates texture and prevents the sandwich from being too compact. Finish the meat layer with the provolone cheese slices, covering the meats completely.
Sprinkle the dried oregano, garlic powder, salt, and black pepper evenly over the cheese layer. This seasoning step ensures every bite has balanced flavor throughout the sandwich.
🥘 Step 3: Add Fresh Vegetables and Finish
Pile the shredded iceberg lettuce generously over the cheese—don’t be shy here. Layer the sliced tomatoes evenly, followed by the thinly sliced red onion. Top with the sliced pepperoncini peppers, distributing them evenly for consistent spicy-tangy bites throughout.
Close the sandwich with the top bread half and press down firmly but gently. Wrap each loaf tightly in plastic wrap or parchment paper and refrigerate for 30 minutes before slicing. This resting time allows the oil and vinegar to soak into the bread and helps all the flavors meld together. Slice each loaf into 4 portions and serve immediately.
Amighetti’s Special Sandwich Recipe is a mouth-watering Italian delight that combines the perfect blend of flavors and textures. The star of the show is the tender and juicy mortadella, paired with creamy mozzarella cheese, crisp lettuce, and fragrant basil leaves, all nestled between a crusty Italian bread roll 🍞.
🔪 Preparing the Ingredients
To start, you’ll need to gather the following ingredients: mortadella, mozzarella cheese, lettuce, basil leaves, Italian bread roll, and a drizzle of olive oil. Thinly slice the mortadella and mozzarella cheese, and chop the lettuce and basil leaves.
- 4 Italian bread rolls
- 8 slices of mortadella
- 8 slices of mozzarella cheese
- Fresh lettuce leaves
- Fresh basil leaves
- Olive oil
👨🍳 Assembling the Sandwich
To assemble the sandwich, start by spreading a layer of olive oil on the bread roll. Then, add a few slices of mortadella, followed by a few slices of mozzarella cheese. Add some crisp lettuce leaves and fragrant basil leaves on top.
Tips for the Perfect Sandwich
- 💡 Use high-quality ingredients to ensure the best flavor.
- 🔥 Grill the sandwich for a crispy exterior and melted cheese.
- 🌡️ Serve immediately to enjoy the perfect texture and temperature.
The result is a delicious and satisfying sandwich that’s perfect for a quick lunch or dinner. With Amighetti’s Special Sandwich Recipe, you’ll be treated to a flavorful Italian delight that’s sure to become a favorite 🤤.
Tips & Tricks for Perfect Amighetti’s Special Sandwich
These tried-and-tested tips will help you achieve authentic St. Louis deli-quality results at home.
bread selection matters: Use a crusty Italian bread loaf with a soft interior—avoid pre-sliced sandwich bread. The bread should be sturdy enough to hold all the fillings without getting soggy. I prefer loaves that are 12-14 inches long and 4 inches wide for proper sandwich proportions. If you can find them, St. Louis-style Italian rolls are ideal. 💡
Don’t Skip the Resting Time: That 30-minute refrigeration after assembly isn’t optional—it’s what transforms this from a good sandwich into a great one. The oil and vinegar soak into the bread, the flavors meld together, and everything compresses slightly so it’s easier to slice and eat. I’ve made these up to 4 hours ahead for parties with excellent results.
meat folding technique: Folding the deli meats instead of laying them flat creates pockets and texture that make each bite more interesting. I fold salami in half, then slightly ruffle it as I layer. This prevents the sandwich from being too dense and helps distribute flavors evenly throughout.
Storage Strategy: These sandwiches actually improve after a few hours in the fridge. Wrap tightly in plastic wrap or parchment paper and store for up to 24 hours before serving. The bread absorbs the dressing without getting mushy, and the flavors intensify beautifully. Just don’t add lettuce and tomatoes until closer to serving if making more than 4 hours ahead.
Nutrition Facts
520kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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