Classic Italian Recipe

Slice and wash

Wash and dry the lettuce leaves. Thinly slice the tomato into 3–4 even slices and drain any excess juice on paper towel. Thinly slice the onion into rings and separate. If using whole rolls, slice the roll horizontally, leaving a hinge if desired.

Lay out the sliced meats (Genoa salami, capicola, prosciuttini) and provolone so they're ready to assemble.

Combine condiments

In a small bowl, mix the mayonnaise, Dijon mustard, red wine vinegar, olive oil, dried oregano, salt, and black pepper until smooth and well combined. Taste and adjust seasoning if desired.

If you prefer the bread toasted, lightly brush or spray the cut interior of the roll with the optional olive oil and toast cut-side down in a skillet or under a broiler until lightly golden (about 1–2 minutes).

Spread about half of the prepared dressing evenly on the bottom half of the roll and the remaining half on the top half.

Layer the meats on the bottom half in this order for even flavor distribution: Genoa salami (overlapping), capicola, then prosciuttini. Arrange the provolone slices on top of the meats.

Top the cheese with the tomato slices, then the thinly sliced onions, and finally the lettuce leaves. If using, add sliced hot cherry peppers or pepperoncini now.

Close the sandwich, pressing gently to compact the fillings evenly. If making for delivery or to-go, wrap tightly in parchment or sandwich paper to hold shape.

Cut the sandwich in half on a bias if desired, and serve immediately for best texture and flavor. If packing for delivery or pickup, keep cut side up and include napkins.