If an Italian deli is your favorite hangout, this pudgie pie is for you. An Italian deli is the best place to find the ingredients for this pudgie pie although most large supermarkets will carry the ingredients as well.

ITALIAN DELI PUDGIE PIE RECIPE
Ingredients Needed for Each Pudgie Pie:
2 slices sourdough bread
1 slice prosciutto di parma, or any other type of prosciutto (a dry-cured Italian ham)
1 slice Genoa salami
1 slice Capicola (Italian cold cut made from pork meat)
3-4 small chunks fresh smoked mozarella (don’t overdo it or the cheese will overpower the sandwich)
1 thin slice Asiago cheese
arugula
fire roasted red bell pepper slices (see note below for how to make your own)
Olive oil or Extra virgin olive oil and butter
Generously brush both sides of the pudgie pie maker with olive oil or butter and place a slice of bread on each side (Olive oil has a lower burn tolerance than butter so the sandwich needs to be watched carefully to avoid burning. If you don’t want to have to watch the sandwich as carefully, brush the bread with butter and use a drizzle of olive oil inside the sandwich instead).
Layer the ingredients on one slice of bread in this order: asiago cheese, fresh smoked mozarella, red pepper slices, extra virgin olive oil (if using), a few pieces of arugla, and the sliced meats. Cover with the second slice of bread.
Close the pudgie pie maker and cook in glowing embers of campfire until bread is golden brown and mozarella cheese is melted.
Remove from pudgie pie maker, cut in half, and eat immediately.

Note: It’s important to layer the ingredients in the order given because the arugla needs to be near the center of the sandwich to avoid overcooking it.

The Peppers: The roasted red pepper slices from a jar work fine in this sandwich but if you’re willing to take a little extra time beforehand and make your own fire roasted red bell peppers, it’s worth it.
Take a red bell pepper and cook it over the flame of the campfire until it’s black on all sides. Remove from heat; place on a paper plate, cover with plastic wrap, and let sit about 20 minutes. Unwrap, peel off the blackened skin, remove the seeds and membrane, and thinly slice.