Milano Recipe

In a small bowl combine mayonnaise and Dijon mustard. Stir in olive oil and red wine vinegar until smooth. Add dried oregano, crushed red pepper flakes, kosher salt and freshly ground black pepper. Taste and adjust seasoning; set aside.

Wash and dry lettuce leaves; tear into sandwich-size pieces. Slice tomato into 1/4-inch rounds and lightly season with a pinch of salt. Thinly slice red onion into rings and drain sliced pepperoncini on paper towel. Split each sandwich roll lengthwise, leaving a hinge if desired, and lightly hollow out any excess crumb if you prefer less bread.

Spread condiments

Evenly spread about 2 tablespoons of the mayonnaise-mustard mixture on the bottom half of each roll and 1 tablespoon on the top half.

Layer meats and cheese

On the bottom half of each roll layer 4 oz mortadella (approx. half of the mortadella per sandwich), 3 oz sweet soppressata, and 3 oz pepper ham in slightly overlapping folds to create height and even distribution. Top the meats with the sliced mild provolone, covering the length of the roll.

Add vegetables

Place a layer of torn lettuce over the cheese, then arrange tomato slices, red onion rings, and 2 sliced pepperoncini per sandwich across the tomatoes.

Finish and season

Drizzle about 1/2 teaspoon extra-virgin olive oil over the tomatoes and sprinkle a light pinch of dried oregano and a crack of black pepper. Close the sandwich and press gently to compress the fillings slightly.

If you prefer the sandwich warm or the cheese slightly melted: heat a griddle or skillet over medium heat. Lightly butter the outside of each roll (optional) or brush with olive oil. Place sandwiches seam-side down on the hot griddle and press with a spatula or a heavy pan for 2–3 minutes until the bread is golden and cheese begins to soften. Flip and warm the other side 1–2 minutes. Remove and let rest 30 seconds.

Slice each sandwich in half on the diagonal and serve immediately. Provide extra pepperoncini or pickles at the side if desired.