1/4 cup top quality mayonnaise1 teaspoon or more to taste hot red pepper sauce1 teaspoon lemon juice8 ounces deli hot Italian coppa* (also called "capicola")8 slices rustic roasted garlic bread, toasted8 slices mild or aged Wisconsin Provolone Cheese1/2 cup hot giardinieraArugula or leaf lettuce leaves
Mix the mayonnaise, hot red pepper sauce and lemon juice; set aside.
Preheat the broiler. Divide the coppa evenly among 4 bread slices. Place 2 slices of Provolone over coppa. Broil until cheese bubbles and melts. Remove from broiler. Spread the giardiniera, then the arugula leaves, dividing evenly, over the cheese. Spread mayonnaise mixture evenly over remaining 4 bread slices and top the sandwich. Serve immediately.
*Coppa is a red pepper, dry-cured Italian sausage, available in many deli's. You may substitute a spicy salami if you must.
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