The Italian Recipe

Split and toast

Slice the hoagie roll horizontally, keeping one side attached if you prefer a hinge. Lightly spread the inside cut surfaces with the softened butter or spray with olive oil spray. This helps crisp and brown the bread during toasting.

In a small bowl, mix the mayonnaise, Dijon mustard, olive oil, and red wine vinegar. Stir until combined. Season with a pinch of salt and a few grinds of black pepper (about 1/8 tsp). Set aside.

On the bottom half of the prepared roll, layer the deli meats: first the ham (3 slices) spread evenly, then the salami (4 slices), and finally the mortadella (3 slices). Arrange them so they slightly overlap and cover the length of the roll.

Top the meat stack with one slice of pepper jack cheese and one slice of Swiss cheese, placing them so they cover the meats evenly for consistent melting.

Preheat a broiler or oven to high (or preheat a countertop sandwich press/skillet if using). Place the assembled bottom half of the hoagie with meats and cheeses on a baking sheet.

Broil on the top rack for 1.5–3 minutes, watching closely, until the cheeses are melted and just starting to bubble. If using a skillet or sandwich press, close the top and heat for 2–4 minutes until the cheeses melt. Remove from heat.

Spread the prepared mayo-mustard mixture evenly on the top half of the roll.

Arrange the pepperoncini (3 pieces) along the length of the sandwich. If you prefer, slice them lengthwise to distribute flavor more evenly. (Reserve a little of the pepperoncini juice to drizzle if you like extra tang.)

Place the lettuce leaves (2) and tomato slices (2) on top of the melted cheeses, then close the sandwich with the top half of the roll.

Season the tomato with a light sprinkle of salt and freshly ground black pepper (use the remaining salt and pepper as desired).

Cut the hoagie in half crosswise if desired and serve immediately while the cheese is warm.