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Preheat grill to medium.
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For the pepper relish:
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Grill the Fresno and bell peppers until they are BLACK on the outside.
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Put in a bowl, cover with plastic wrap and let rest for 10 minutes.
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5
Uncover the bowl and allow the peppers to cool.
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6
Remove the black char from the outside of the peppers and remove the seeds.
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Coarsely chop all the peppers and place in a medium bowl.
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Add the remaining ingredients and combine.
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Let sit for at least 1 hour before using.
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*Tip: This is great do ahead thing, or make a big batch and keep it, indefinitely, in the refrigerator.
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11
For the sandwich assembly:
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Cut the ciabatta rolls in half lengthwise, leaving 1 long side intact.
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Scoop out the inside and discard.
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14
Combine the vinegar and olive oil in a small bowl and brush on the inside of each roll.
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Be sure to evenly and thoroughly cover all parts of the bread, (don't miss any corners.)
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16
You may have some vinegar-olive oil leftover.
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Preheat the oven to 350 degrees F.
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Lay 4 pieces of provolone cheese inside each roll.
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Spread an even layer of the pepper relish on 1 side of each roll.
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20
Again, make sure it is an even layer, every bite needs to be the same!
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21
Crinkle 2 pieces of ham and gently lay them in a fluffy even layer on the pepper relish.
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22
Repeat this process with the mortadella.
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23
It is very important that the meat is crinkled and NOT folded in a flat piece.
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A folded hunk of meat results in a thick dense sandwich that is difficult to eat.
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Also be sure that the ham and mortadella are evenly distributed throughout the sandwich.
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26
Close the sandwich and give a little press to secure.
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27
Wrap the sandwich in foil.
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To finish the sandwich:
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Bake the sandwich in the preheated oven for 15 to 20 minutes or until the cheese is melted and the sandwich is hot all the way through.
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30
A panino press is also a great way to heat this up.
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Serve on individual plates and enjoy.
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A great sandwich is truly a thing of beauty!
