Italian Classic Recipe

Combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt and black pepper in a small bowl or jar. Whisk or shake vigorously until emulsified and slightly thickened (about 30 seconds). Taste and adjust seasoning.

Wash and dry the lettuce and heirloom tomato. Shred or thinly slice the lettuce into bite-sized strips. Cut tomato into 4 even slices. Peel and slice the red onion into thin rings. Slice the pepperoncini lengthwise into rings if not pre-sliced.

Lightly toss the shredded lettuce with about 1 tablespoon of the prepared red wine vinaigrette to lightly dress it. Set aside.

Split the focaccia horizontally (or slice into two even slabs) and lightly toast it cut-side up in a 375°F (190°C) oven for 3–5 minutes until warm and slightly crisp. Remove and place on a work surface.

Spread

Evenly spread the mayonnaise on the bottom half of the warm focaccia. Brush or drizzle about 1 teaspoon of vinaigrette onto the top half of the focaccia (this keeps the sandwich bright and prevents sogginess).

Layer the provolone slices on the bottom half over the mayo so the cheese helps separate bread and fillings.

Arrange the salami and capicola in slightly overlapping layers on top of the provolone.

Add the dressed shredded lettuce evenly over the meats, then place the heirloom tomato slices and red onion rings on top of the lettuce. Scatter the pepperoncini rings over the vegetables.

If using, tuck basil leaves among the layers for fresh aroma.

Drizzle any remaining vinaigrette sparingly over the top fillings (about 1 tablespoon) and finish with a pinch of cracked black pepper to taste.

Close the sandwich with the top half of the focaccia and press gently. For best results, cut the sandwich in half on a diagonal and serve immediately.