Rich Sandwiches: Ham, Cheese and Arugula. Hi everyone! Today we’re making sandwiches together, the dinner-saver (and fridge-space saver!) solution that has helped me out for many quick dinners.
You know those days when you get home, open the fridge and think you have nothing ready? Well, that’s exactly how the idea for these sandwiches was born: I had some delicious leftovers and decided to turn them into something special.
They’re absolutely perfect even if you’re hosting a quick at-home aperitif: just cut them into smaller squares to transform them into a tasty finger food that will disappear in no time between chats!
These aren’t the usual dry, sad sandwiches, I promise. The secret is the combination of the decisive texture of cubed provola and the creaminess of mayonnaise, which together with the crunchy touch of pickles create a unique mix.
It’s the classic “clever” recipe I make when I want to treat myself a bit or when a friend drops by at the last minute for an informal toast.
Why do I love them?
They taste like home: they’re rich and filling, just the way I like them.
The perfect contrast: the sweetness of the ham and the character of the provola pair beautifully with the fresh note of arugula and the freshness of the pickles and artichokes.
The resting trick: I’ll share a little secret between friends… to make them like the ones from a café, you need to wrap them well and let them rest. That way the bread becomes super soft and the filling doesn’t spill out everywhere!
MORE RECIPES FOR AN APPETIZER OR A PERITIF:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 40 Minutes
- Preparation time: 20 Minutes
- Portions: 10 sandwiches
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients — Rich Sandwiches: Ham, Cheese and Arugula
- 1 package sandwich bread (crustless)
- 1 package (about 4 oz) cooked ham (or prosciutto crudo (cured ham))
- 1 package (about 7 oz / 7 slices) processed cheese slices
- 5 oz smoked provola (diced)
- 1 jar (about 5 fl oz / 10 tbsp) mayonnaise
- 1 jar (about 10 oz) giardiniera (pickled vegetable mix)
- as needed green olives (for decoration)
- 1 package arugula (rocket)
- 1 jar artichoke hearts (in oil)
Tools — Rich Sandwiches: Ham, Cheese and Arugula
- Cutting board
- Knife
Steps — Rich Sandwiches: Ham, Cheese and Arugula
Take the sweet or smoked provola and cut it into very small cubes (almost minced).
In a small bowl, mix the cheese cubes with two heaping tablespoons of mayonnaise. This emulsion will act as a natural “glue,” preventing the cubes from falling out once sliced. If you want an extra touch of color, you can add a sprinkle of sweet paprika to the provola-and-mayonnaise mix: it will give an exceptional aroma and an inviting pinkish color!Bread Preparation: take the long slices of white sandwich bread. Spread an even thin layer of mayonnaise (or cream cheese, if you prefer) across the entire surface of the slices. This step is essential to prevent the moisture of the ingredients from making the bread soggy or too dry.
Layering the Filling: lay slices of cooked ham or, if you prefer, cured ham over the bread, trying not to let them hang over the edges. For a “rich” effect, create slight folds with the slice instead of laying it flat, or you can trim any overhang with scissors and use the trimmings for another layer.
Drain the artichoke hearts well from the oil, then finely chop them with a knife, and drain the pickles from their brine. Generously spread the provola-and-mayonnaise mix on one of the slices, reaching right to the edges. Add the pickles and chopped artichokes. Finish with fresh arugula, making sure it’s well dried.
Cover with the second slice of bread and press lightly with the palm of your hand to even out the thickness.
Refrigerator Rest: wrap the sandwiches in plastic wrap and let them rest in the fridge for at least 30-40 minutes. This step is essential: the mayonnaise firms up slightly and “locks” the pieces of artichokes and pickles inside.
Cutting: use a very sharp, smooth-bladed knife. Cut the long slices into squares and then cut diagonally to obtain the classic triangles.
Secure each triangle with a toothpick and place a green olive on top of each one.
“How do you fill your sandwiches? Do you prefer classic mild flavors or do you like to dare with a rich mix like mine? Let me know in the comments below!”
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