A vibrant sandwich bursting with Italian-inspired meats, cheeses, fresh veggies, and tangy dressing.
# What You Need:
→ 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, diced
→ Vegetables
07 - 1 cup iceberg lettuce, finely shredded
08 - 1 cup cherry tomatoes, quartered
09 - 1/4 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 tbsp red wine vinegar
17 - 2 tbsp extra-virgin olive oil
18 - 1 tbsp Dijon mustard
19 - 1 tsp dried oregano
20 - 1/2 tsp garlic powder
21 - Salt and black pepper, to taste
# How to Make:
01 - Dice all sliced meats and cheeses into uniform, bite-sized pieces for even distribution.
02 - Place diced meats, cheeses, shredded lettuce, cherry tomatoes, onion, pepperoncini, roasted red peppers, olives, and cucumber in a large mixing bowl.
03 - In a separate bowl, vigorously whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, with salt and black pepper until emulsified.
04 - Pour the prepared dressing over the main mixture and toss thoroughly until all components are coated.
05 - Cut hoagie rolls or ciabatta in half lengthwise. Optionally toast cut sides lightly for texture.
06 - Generously mound the dressed mixture onto the roll bases, ensuring even distribution.
07 - Present immediately for optimal freshness, or wrap sandwiches tightly and refrigerate for up to 2 hours to allow flavors to meld.
