This is my go to sandwich for game day. I got this recipe from my mother after moving out and realizing something was missing on my Sundays. You can eat it right away, but it will taste better if you let it rest for an hour before eating, thus allowing the oil and vinegar to soak in. Ingredients include roasted red pepper, tomato, tart greens, mozzarella and thin slices of ham. Fill a French loaf to slice on the spot, or slit long rolls for individual sandwiches.

INGREDIENTS

• 1 large red bell pepper
• 1 thin and crusty loaf of French bread
• 1 TB extra-virgin olive oil
• 1 TB red-wine vinegar
• 2 or 3 very thin slices mozzarella cheese
• 4 to 6 large arugula leaves or 4 radicchio leaves
• 4 thin slices ripe tomato
• Freshly ground black pepper, to taste
• 4 thin slices baked smoke ham (or turkey)

INSTRUCTIONS

1. Preheat broiler. Cut pepper in half lengthwise and remove the core and ribs. Flatten slightly and place on aluminum foil. Place under the broiler until skin is charred black. Remove to a plastic bag, seal and let steam for 10 minutes. Slip skin off. Reserve.
2. Trim off ends of bread so an 8-inch center piece remains. Cut in half lengthwise and scoop out most of the center. Brush insides with olive oil and vinegar.
3. On bottom half, lay the mozzarella along the bread. Repeat with arugula, covering the whole length. Cover with tomato slices and season with black pepper. Cut each roasted pepper half lengthwise; lay over tomatoes. Top with ham. Place top half of bread over all.
4. Press down on sandwich and wrap tightly in plastic wrap. Let sit at room temperature for at least one hour. To serve, unwrap sandwich and cut in half crosswise.