Italian Hero Recipe

Prepare the roll

Slice the hero roll horizontally, leaving a small hinge if you prefer or cutting fully through. Lightly toast the cut sides under a broiler or in a skillet for 1–2 minutes until the interior is just golden — this helps prevent sogginess.

In a small bowl, whisk together the mayonnaise, Dijon mustard, extra-virgin olive oil, red wine vinegar, salt and black pepper until smooth. Taste and adjust seasoning. Spread the mayo-mustard mixture evenly on both cut sides of the toasted roll.

Layer the meats: On the bottom half of the roll, arrange the prosciutto slices first, then the Genoa salami, then the capicola (or soppressata). Overlap each slice slightly to create an even, full layer. Total meat weight should be about 9 oz combined.

Top the meats with provolone slices, arranging them so they cover the surface evenly. If you prefer the cheese slightly melted, place the open sandwich under a broiler for 30–60 seconds until the cheese just softens (optional).

Drain and pat the roasted red peppers and hot pepper rings. Lay the roasted red pepper strips over the cheese layer in an even layer.

Distribute the thin tomato slices on top of the peppers. Scatter the thinly sliced red onion over the tomato. Add the shredded lettuce evenly across the sandwich so every bite has some crunch.

If using pepperoncini or giardiniera, sprinkle them sparingly across the vegetables for brightness and heat.

Tuck the fresh basil leaves among the vegetables if using. Sprinkle the dried oregano and crushed red pepper flakes evenly over the filling to finish. Drizzle a thin stream (about 1 tsp) of extra-virgin olive oil over the fillings for shine and flavor.

Close the sandwich, press down gently to compress the layers slightly. Using a serrated knife, slice the hero into 3–4 portions (or halves) depending on preference. Secure with toothpicks if cutting into portions.

Serve immediately with a side of potato chips, a pickle spear, or a simple green salad.