Charcuterie Sandwich
About this Charcuterie Sandwich
This charcuterie sandwich is my dream gourmet lunch — the kind of sandwich I would absolutely put on the menu if I ever opened a little specialty shop. It’s layered with marinated roasted red peppers and onions (inspired by Ina Garten and Martha Stewart), a mix of salty cured meats, creamy cheese, peppery arugula, and the best crusty baguette you can find. It’s bright, savory, punchy, crunchy, creamy, and honestly just… perfection. Whether you're packing it for the beach, lunch by the pool, or a weekday office treat, this sandwich hits every single time.
Why you’ll love it
That marinade!!! The roasted peppers + onions are tangy, sweet, garlicky, and SO flavorful.
Gourmet but simple. You’re not cooking much — but it tastes like a high-end deli sandwich.
Customizable. Use whatever charcuterie and cheese you love.
Make-ahead friendly. The marinated peppers get even better overnight.
Perfect for summer lunches. Beach, pool, picnics, road trips — it travels beautifully.
Restaurant-level flavors. Feels luxe, tastes expensive, but is incredibly easy.
Ingredients you’ll need
Marinated Roasted Red Peppers & Onions
Red bell peppers
Red onion
Olive oil
Balsamic vinegar
Garlic
Capers
Thyme
Kosher salt & cracked black pepper
Sandwich
Crusty baguette
Charcuterie meats (prosciutto, salami, coppa, soppressata, Ibérico, etc.)
Cheese (marinated goat cheese, mozzarella, burrata, provolone — whatever you love)
Arugula
How to make it
Roast the red peppers under the broiler until blistered, steam them in a paper bag, peel, slice, and marinate with thin-sliced onions, balsamic vinegar, olive oil, garlic, capers, thyme, salt, and pepper. Chill overnight so the flavors deepen. When ready to assemble, slice a fresh baguette, brush the inside with the pepper marinade, then layer on your charcuterie, cheese, a generous pile of marinated peppers and onions, and finish with arugula. Slice and enjoy one of the best sandwiches ever.
Tips for success
Toast your baguette lightly if you prefer extra crunch.
Make the peppers a day ahead — the flavor becomes even richer.
Save the marinade juice. Brush it on the bread or drizzle inside the sandwich.
Use freshly sliced meats and cheese for the best texture.
Use a mandolin for ultra-thin onions — they melt into the marinade.
Don’t skip the capers. They add the perfect salty pop.
Frequently Asked Questions
Can I make this ahead?
Yes — assemble up to 4 hours before serving. For longer storage, prep the components separately and assemble when ready to eat.
Can I use store-bought roasted peppers?
Yes, but homemade peppers have a much deeper, richer flavor.
What bread works best?
A crusty baguette is ideal, but ciabatta or focaccia also work great.
What cheeses taste best?
Marinated goat cheese, mozzarella, burrata, provolone, or a mild fontina.
Can I add pesto?
Absolutely — a thin layer takes the whole sandwich to another level.
What to serve with it
Kettle chips
Sweet & Tangy Coleslaw
Deviled Egg Pasta Salad
Pickles or marinated olives
Fresh fruit (grapes or melon are perfect)
More Recipes You’ll Love
Charcuterie Sandwich with Marinated Roasted Red Peppers
Ingredients
- 5 red bell peppers, roasted, peeled, de-seeded and sliced into quarters
- 1 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 3 garlic cloves, grated
- 1/4 cup capers, drained
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh cracked pepper
- 5 sprigs Thyme
- Delicious baguette bread
- Cured meats- prosciutto, salami, soppressata, etc
- Cheese- marinated goat cheese, fresh mozzarella, provolone, etc.
- Arugula
Instructions
- Preheat your oven to broil.
- Place the red bell peppers on a baking sheet.
- Broil the peppers, turning occasionally, until the skin is blackened and blistered on all sides. This should take about 10-15 minutes.
- Remove the peppers from the oven and place them immediately into a paper bag. Fold the top of the bag to close and let the peppers steam for about 10 minutes. This will make peeling them easier.
- Once the peppers are cool enough to handle, remove them from the bag. Peel off the blackened skin, remove the seeds, and cut off the stems. Slice the peeled peppers into thin strips. Reserve any juices that accumulate.
- Thinly slice the red onion using a mandolin for even, thin slices.
- In a large bowl, combine the olive oil, balsamic vinegar, grated garlic, capers, salt, and pepper. Whisk to blend well.
- Add the sliced red onion and roasted red pepper strips to the bowl with the marinade. Pour in any reserved red pepper juices. Toss everything together to ensure the peppers and onions are well coated with the marinade. Add a few sprigs of fresh thyme.
- Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate overnight to allow the flavors to meld.
- Remove from the refrigerator and let sit at room temperature for about 15 minutes before serving for the best flavor.
- Slice the baguette in half and into 6-8 inch sections.
- Take a pastry brush and dip it into pepper marinade and brush onto bread bottom (and top if you want extra extra flavor).
- Add sliced meats evenly.
- Add your desired cheese.
- Top with arugula and then enjoy!
