Cold Italian Recipe

Prepare roll

Slice the hero roll horizontally, leaving a hinge if desired. Lightly toast the interior cut surfaces under a broiler or in a hot skillet for 1–2 minutes until slightly golden—this helps prevent sogginess.

Dress vegetables

In a small bowl, combine the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper. Stir to emulsify. Toss the shredded romaine and tomato slices (and red onion if using) with about half the dressing (reserve remaining for the bread and peppers) just to lightly coat.

Warm roasted peppers (optional)

If using jarred roasted peppers, drain and pat dry. Warm them briefly in a skillet with a teaspoon of the olive oil for 30–60 seconds per side to release aroma, or use them cold if preferred. Toss peppers with a pinch of oregano and a teaspoon of the remaining dressing.

Assemble meats and cheese

On the bottom half of the toasted roll, layer the provolone slices first to create a barrier (2 slices overlapping). Fold or slightly overlap the Genoa salami, then mortadella, then prosciutto in thin layers, stacking them so each bite gets a mix of meats. Aim for an even distribution of the 6 oz salami, 4 oz mortadella and 3 oz prosciutto across the length of the roll.

Top with vegetables and finish

Place the dressed roasted peppers over the meats, then add the dressed lettuce and tomato slices on top. Add optional cherry pepper slices if you want heat. Drizzle any remaining dressing sparingly over the interior of the top bun or brush the top cut side of the roll with the remaining olive oil and vinegar mixture. Close the sandwich, press gently to compact, and, if preferred, secure with sandwich picks and cut into portions.

Serve immediately with the selected side salad (Caesar or mixed greens).

Plate one prepared side salad (either Caesar or mixed green) alongside the sandwich. If Caesar is chosen, garnish with shaved Parmesan and croutons. If mixed greens, dress lightly with additional olive oil and vinegar to taste.