Spicy Charcuterie Sandwich

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Ingredients

Serving Size: 2 sandwiches

For the sandwich:

4 slices crusty sourdough
1 ball burrata, torn into chunks
8 slices prosciutto
8 slices capocollo (or spicy coppa)
¼ cup oil-packed sundried tomatoes, chopped
2 tbsp grated Parmesan
1 tbsp olive oil or softened butter, for toasting

For the hot honey chili crisp aioli:

4 tbsp mayo
1 tbsp chili crisp (with some of the crunchy bits)
1/2 tbsp hot honey (or regular honey + a pinch of chili flakes)
½ tsp lemon juice
Pinch of salt

Instructions

Make the aioli:
In a small bowl, whisk together the mayo, chili crisp, hot honey, lemon juice, and a pinch of salt until smooth and creamy. Adjust heat/sweetness to your taste.
Assemble the melts:

On a medium heated skillet add 1 tbsp olive oil and place 1 slice of bread on top. Add a dollop of aioli, layer the capocollo, prosciutto, sundried tomatoes, and chunks of burrata. Sprinkle with Parmesan and close the sandwich with the other slice of bread that should be spread with more aioli.
Grill each sandwich 3–4 minutes per side, pressing down gently with a spatula, until golden and crisp and the inside is melty and warm.

3. Serve:

Slice in half, drizzle with a little extra hot honey or chili crisp if you like.

There are melts, and then there’s this melt — unapologetically indulgent, loaded with creamy burrata, ribbons of prosciutto and capocollo, and a swipe of hot honey chili crisp aioli that brings the heat and the sweet. Sundried tomatoes add a tangy pop, Parmesan sneaks in for extra umami, and everything gets hugged between golden, crisped bread. It’s salty, spicy, melty magic — the kind of sandwich that feels like a full-blown event.

sandwiches, aioli, italian