The Italian

• Loaf of your favorite rustic bread ( I used ciabatta and Italian)
• A bunch of fresh watercress, cleaned and dried
• 1 teaspoon Crushed Capers
• 3 tablespoons Red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup Olive Oil
• 1/4 pound Proscuitto de Parma
• 1/4 pound Mortadella
• 1/4 pound Sweet or hot sopresetta
• Parmigiano reggiano

1. To make the vinaigrette: Crush your capers, add the dijon mustard, olive oil, and red wine vinegar, salt and pepper to taste.Whisk and set aside
2. Slice the bread of your choice in half lengthwise. Drizzle a little vinaigrette on half of the loaf, layer your meat, add a tbs of dressing onto your cleaned and dried water cress. Put the dressed water cresss on top of the meat. Shave some of the parmigiano reggiano on top of the water cress. Drizzle a little more of the vinegarette on the other side of the loaf. Close and enjoy.

bread, fresh watercress, capers, red wine vinegar, mustard, olive oil, parma, mortadella, sweet, reggiano

Taken from food52.com/recipes/12636-the-italian (may not work)