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The Sandwich 100 · make it at home

The Sicilian market sandwich (chef's choice)

30 min · 2 big sandwiches

Chef's home version of what Caseificio Borderi builds in Ortigia: a sesame roll loaded with fresh ricotta and mozzarella, a melting cheese, ham and salami, sweet roasted peppers, olives, greens and good oil. There is no fixed recipe at Borderi; the rule is the freshest cheese you can buy and a lot of it.

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The real one

You need

• 2 large sesame-crusted rolls or a 30 cm (12 in) length of semolina bread with sesame seeds
• 125 g (4 1/2 oz) fresh ricotta, drained
• 1 ball fresh mozzarella (125 g / 4 1/2 oz), torn
• 100 g (3 1/2 oz) provola or provolone dolce, sliced thin
• 100 g (3 1/2 oz) cooked ham (prosciutto cotto), thinly sliced
• 60 g (2 oz) salame (Sicilian or Napoli), thinly sliced
• 2 red peppers (or 1 jar roasted peppers, drained)
• 10 black olives, pitted and halved
• 1 large handful arugula or mixed bitter greens
• 2 sun-dried tomatoes in oil, chopped
• 4 tbsp extra virgin olive oil, plus more to finish
• 1 tsp dried oregano, flaky salt, black pepper, a pinch of chili flakes

How to make it

1. Roast the peppers (20 min): Char the peppers directly over a gas flame or under a hot broiler, turning, until black all over, about 10 minutes. Put them in a covered bowl for 10 minutes, then peel, seed and tear into strips. Toss with 1 tbsp oil and a pinch of salt.
2. Season the ricotta (2 min): Stir the ricotta with 1 tbsp oil, the oregano, a pinch of salt and plenty of pepper.
3. Warm the bread and cheese (5 min): Split the rolls, lay the provola on the bottom halves and put them under the broiler or in a 220 C (425 F) oven for 3 to 4 minutes, until the cheese just melts and the cut tops are toasted at the edges.
4. Build (3 min): On the melted cheese, fold the ham and salame loosely, then add the torn mozzarella, the peppers, olives and sun-dried tomato. Spread the ricotta thickly on the top halves and pile the greens on it.
5. Finish and eat (1 min): Drizzle everything with oil, add the chili, close, press down hard with your palm and cut in half. Eat it within the hour, with your hands, outside if you can.

Tips

• Buy the ricotta and mozzarella the day you make it; the whole sandwich depends on the cheese being fresh.
• At Borderi they change it every day: add grilled eggplant, anchovies or a spoon of caponata if you have them.

Chef Amazing's own home version, in our words; not any shop's recipe.