the mamma mia sandwich

I live in San Antonio, Texas and if you spend enough time talking to people about food here, one name comes up again and again: Paletta’s Imported Foods.

It wasn’t just a deli — it was a gathering place, long before imported Italian ingredients were easy to find. It closed in 2006 after more than a century, but one thing never really left: the memory of its sandwiches.

Especially the Mamma Mia.

People don’t just remember it — they talk about it.

This version is my interpretation, built from conversations and shared memories. It’s not the original recipe, but a respectful attempt to recreate it.

Makes 1 large sandwich

Ingredients

Bread

1 ciabatta roll or Italian sub roll

Meats & Cheese

• 4 slices salami

• 2 slices sweet capicola

• 2 slices hot capicola

• 2 slices mortadella

• 2 slices provolone

Mamma Mia Sauce (the heart of the sandwich)

• 1 cup roasted red peppers, drained and finely chopped

• ¼ cup sweet cherry peppers

• ¼ cup hot cherry peppers• ¼ cup cherry pepper brine

• 3 tbsp sweet onion, chopped

• 2 tbsp red wine vinegar

• 1½ tbsp sugar

• 3 tbsp extra-virgin olive oil

• ½ tsp salt

• ½ tsp dried oregano

• ¼ tsp black pepper

Method

Blend or pulse everything until you get a slightly chunky texture — not completely smooth.

Let it rest in the fridge for at least 12–24 hours. Before using, drain it slightly so it stays bold but doesn’t soak the bread.

Assemble the sandwich.

1. Slice the bread in half.

2. Generously spread the pepper sauce on both sides.

3. Layer salami, sweet capicola, hot capicola, mortadella, and provolone.

4. Close and press gently.

5. Let it rest for a few minutes before slicing. That short resting time is not optional — it’s what turns a good sandwich into the sandwich.