Classico Recipe

Slice tomato

Wash the tomato and dry it. Using a sharp knife, cut the tomato into 1/4-inch (6 mm) slices. Lay slices on a paper towel for 1–2 minutes to absorb excess moisture.

Prepare bread

Slice the sandwich roll or Italian bread horizontally. If desired, lightly toast the cut surfaces under a broiler or in a toaster oven for 1–2 minutes until just golden.

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, salt, black pepper, and dried oregano (if using). Whisk or shake until emulsified. Taste and adjust seasoning — it should be bright and slightly tangy to complement the mortadella and provolone.

Brush or drizzle half of the dressing on the inside of both bread halves, spreading evenly.

On the bottom half of the bread, arrange the provolone slices first to create a cheese barrier that helps prevent sogginess.

Layer the mortadella slices evenly over the provolone. Fold slices as necessary to create an even, sandwich-height stack.

Place the tomato slices in a single layer on top of the mortadella. Lightly season the tomato with a pinch of salt and a turn of black pepper (use part of the salt and pepper from the condiment section).

Add the lettuce leaves (if using) on top of the tomato.

Drizzle the remaining dressing sparingly over the top layers so the bread does not become overly wet.

Close the sandwich with the top half of the bread. Press down gently, then cut the sandwich in half on the diagonal or down the middle.

Serve immediately. If you prefer the provolone melted, wrap the assembled sandwich in foil and warm in a 350°F (175°C) oven for 5–7 minutes before cutting.