Ingredients:

  • 2 (8-inch) soft-crusted Italian sub rolls
  • 4 oz thinly sliced Genoa Salami
  • 4 oz sweet or hot Capicola
  • 4 oz thinly sliced Mortadella
  • 4 slices sharp Provolone cheese
  • 2 cups shredded iceberg lettuce
  • 1 large Roma tomato, sliced paper-thin
  • 0.5 red onion, shaved into translucent rings
  • 0.25 cup sliced pepperoncini or banana peppers
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Split the rolls. Cut the 2 (8 inch) soft crusted Italian sub rolls lengthwise, leaving a small hinge on one side.
  2. Apply the barrier. Place 2 slices of sharp Provolone cheese on each roll, covering the bread surface entirely.
  3. Ribbon the Mortadella. Fold 4 oz thinly sliced Mortadella into loose S shapes and layer them over the cheese.
  4. Add the Capicola. Drape 4 oz sweet or hot Capicola over the mortadella, ensuring it’s not pressed flat.
  5. Layer the Salami. Place 4 oz thinly sliced Genoa Salami as the final meat layer.
  6. Prep the vegetables. Toss 2 cups shredded iceberg lettuce, sliced Roma tomato, shaved red onion, and 0.25 cup pepperoncini in a small bowl.
  7. Whisk the dressing. Mix 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 0.5 tsp garlic powder, 0.25 tsp salt, and 0.25 tsp cracked black pepper.
  8. Dress the greens. Pour the dressing over the vegetable mixture and toss until the lettuce looks glossy and coated.
  9. Finish the sub. Pile the dressed vegetables high onto the meat lined rolls.
  10. Compress and serve. Close the roll and press down firmly for 30 seconds until the juices begin to meld.