A medley of meats, veggies, and cheeses for a vibrant Italian-American sandwich bursting with flavor.
# Components:
→ Meats
01 - 3.5 oz Genoa salami, sliced
02 - 3.5 oz smoked turkey breast, sliced
03 - 3.5 oz mortadella, sliced
04 - 3.5 oz hot capicola, sliced
→ Cheeses
05 - 3.5 oz provolone cheese, sliced
06 - 1.75 oz fresh mozzarella cheese, diced
→ Vegetables
07 - 1 cup iceberg lettuce, finely shredded
08 - 1 cup cherry tomatoes, quartered
09 - 1/2 small red onion, thinly sliced
10 - 1/2 cup pepperoncini peppers, sliced
11 - 1/2 cup roasted red peppers, chopped
12 - 1/4 cup pitted black olives, sliced
13 - 1/2 cucumber, diced
→ Condiments & Extras
14 - 4 Italian hoagie rolls or ciabatta rolls, split
15 - 1/2 cup mayonnaise
16 - 2 tablespoons red wine vinegar
17 - 2 tablespoons extra-virgin olive oil
18 - 1 tablespoon Dijon mustard
19 - 1 teaspoon dried oregano
20 - 1/2 teaspoon garlic powder
21 - Salt and black pepper, to taste
# Directions:
01 - Cut all deli meats and cheeses into uniform bite-sized pieces for easier mixing and distribution.
02 - In a large mixing bowl, add chopped meats, cheeses, lettuce, cherry tomatoes, red onion, pepperoncini pepper slices, roasted red peppers, olives, and diced cucumber. Toss lightly to blend.
03 - In a separate small bowl, whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, dried oregano, garlic powder, salt, and freshly ground black pepper until smooth.
04 - Pour prepared dressing over the chopped ingredients and toss well using serving tongs or a large spoon to ensure thorough coating.
05 - Split each sandwich roll lengthwise; toast lightly if desired for additional texture and flavor.
06 - Generously mound the salad-style filling onto the base of each roll, then close with the top half.
07 - Serve immediately, or wrap sandwiches tightly and refrigerate for up to 2 hours to allow flavors to meld without compromising texture.
