Classic Italian Recipe

Split and toast (optional)

Using a serrated knife, slice the Italian roll lengthwise, leaving a hinge if preferred. If you like a lightly crisp interior, place cut sides down on a skillet or under a broiler for 1–2 minutes until lightly toasted.

In a small bowl, whisk together mayonnaise, mustard, olive oil, red wine vinegar, dried oregano, salt, and black pepper until smooth. Taste and adjust seasoning; set aside.

Spread the prepared dressing evenly on both cut sides of the roll (about half on top, half on bottom) so every bite is seasoned.

Start with the cheese: layer the provolone slices along the bottom half of the roll to create a moisture barrier and help hold meats in place.

Arrange the cured meats on top of the provolone: first Genoa salami (6 slices, slightly overlapping), then capicola (4 slices), then prosciuttini (4 slices). Fan them slightly for even coverage and an attractive presentation.

Top the meats with the tomato slices, spacing them evenly. Lightly sprinkle the tomato slices with a pinch of salt and a crack of black pepper to enhance flavor.

Add the red onion rings evenly across the tomato layer for a bit of sharpness and crunch.

Tuck the lettuce leaves on top of the onions. If using Romaine, stack leaves for crunch; if iceberg, break into pieces to fit the sandwich.

If using optional add-ons (pepperoncini, olives, or grated cheese), scatter them evenly over the lettuce now.

Close the sandwich by folding the top half of the roll over the fillings. Press gently to compact the sandwich so it holds together for pickup or delivery.

Cut the sandwich in half (or into thirds for easier handling) using a sharp knife. For delivery, wrap tightly in parchment or sandwich paper and then in a carrier box to keep it upright and prevent sogginess.

Serve immediately for best texture. If storing for up to 1 hour before pickup, keep refrigerated and add any delicate greens just before serving if possible.