Hero Recipe
Mortadella, Sopressata, Parmacotto, Coppa, Provolone cheese, lettuce, onions, Calabrian chili oil, vinegar
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Ingredients
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Sandwich
Method
Sandwich
Prepare bread
Slice the baguette or hero roll horizontally, leaving one side hinged if you prefer. If you like a warm sandwich, preheat oven to 350°F (175°C) and toast open-faced for 3–5 minutes until lightly crisp; otherwise proceed at room temperature.
Dress onions
Place the thin red onion rings in a small bowl. Add the red wine vinegar, extra-virgin olive oil, and a pinch of kosher salt (about 1/8 tsp). Toss gently and let sit 2–5 minutes to slightly mellow the raw onion bite.
Season lettuce
Tear or trim the lettuce leaves to fit the roll. In a small bowl or on a plate, toss the leaves with 1 teaspoon Calabrian chili oil, the remaining pinch of salt (about 1/8 tsp) and the freshly ground black pepper. Toss to coat evenly.
Assemble meats and cheese
On the bottom half of the roll, arrange the sliced meats in layers: start with mortadella, then sopressata, then parmacotto, then coppa. Slightly overlap each slice so the meats form an even layer across the bread. Lay the provolone slices on top of the meats so the cheese sits between meats and greens.
Add onions and lettuce
Using tongs or a fork, distribute the lightly dressed red onion rings over the provolone. Then place the dressed lettuce leaves on top of the onions.
Finish with oil and close
Drizzle the remaining 1 tablespoon of Calabrian chili oil evenly over the assembled sandwich (if you used 1 tsp on lettuce, use the rest to total 2 tbsp). If you prefer more tang, add another 1/4 tsp red wine vinegar. Close the sandwich and press gently for 10–15 seconds to compact the layers.