This sandwich may look easy to throw together, but it's a combo you might not have thought of before. It's inspired by a sandwich I had a few times at Forager's City Grocer in Dumbo, Brooklyn made with spicy soppressata instead of chorizo. The first occasion on which I ate one was last summer while driving, sans napkins, hoping I wouldn't end up with bright orange soppressata drippings on my jeans. The next occasion was much more pleasant as I shared the sandwich with Alan on a picnic table by the water on the Brooklyn Heights Promenade after a bike ride.
I was so excited to make this sandwich at home with some pretzel buns from my local market, but those things sell out fast so I used some sliced bread from the freezer. I highly recommend a ciabatta or other chewy bread that can hold all the great juices that will flow forth from the mighty pepperoncini.
2 sandwich sized pieces ciabatta bread
Red Wine Vinegar
6-8 slices chorizo
4-5 pepperoncini, sliced
1. Sprinkle each slice of bread with some red wine vinegar and then lock it in with a smear of mayo.
2. Top one side of each sandwich with chorizo and then a heap of pepperoncini.
3. Close the sandwiches and enjoy outdoors with a good beer like Peroni!