Italian Recipe

Split and toast if desired

Slice the Italian roll or ciabatta horizontally. If you prefer a slightly crisp sandwich, place cut sides under a broiler or in a toaster oven for 1–2 minutes until just golden — watch carefully so it doesn't burn.

Make flavored spread

In a small bowl combine mayonnaise, Dijon mustard, extra-virgin olive oil and red wine vinegar. Whisk until smooth and slightly emulsified.

Spread about 1 tablespoon of the mayo-mustard mixture evenly on the bottom half of the roll and the remaining 1 tablespoon on the top half.

Layer the meats on the bottom half of the roll, starting with prosciutini. Fan out 6 slices of prosciutini to cover the bread evenly.

Add the Genoa salami directly on top in an overlapping single layer (6 slices).

Top the salami with 6 slices of ham capocollo in an even layer.

Place 4 slices of provolone cheese over the meats, distributing so cheese covers the sandwich fully. If you prefer the cheese melted slightly, place the assembled bottom half under a broiler for 30–45 seconds until the cheese softens and melts — remove immediately.

On top of the provolone, arrange the torn lettuce (about 1 cup) in an even layer.

Add the tomato slices (about 3–4 slices from one tomato) in a single layer over the lettuce.

Distribute the thin red onion rings over the tomato (about 4 rings) and the jarred roasted red peppers (3 tablespoons) in strips across the sandwich.

If using, scatter pepperoncini rings for a bright tangy heat.

Sprinkle the Italian seasoning evenly over the vegetables. Season lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper across the tomato and lettuce.

Close the sandwich with the top half of the roll, press gently to compact the layers, and if desired, cut the sandwich in half on a diagonal using a sharp serrated knife.

Serve immediately. Leftover components (meat and cheese) can be stored covered in the refrigerator for up to 2 days; assembled sandwich is best eaten immediately to prevent soggy bread.