Classic Italian Recipe
Genoa salami, capicola, prosciuttini, provolone cheese, onions, lettuce, and tomato. Freshly prepared and ready fast, perfect for pickup or delivery when you’re craving something truly satisfying.
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Ingredients
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Sandwich Fillings
Bread & Spread
Optional Add-ons
Method
Sandwich Fillings
- 1
Prepare vegetables
Wash and dry lettuce leaves. Slice tomato into 4 even slices. Peel and cut red onion into thin rings; separate rings so they layer easily.
- 2
Portion meats and cheese
Arrange the Genoa salami, capicola, and prosciuttini on a plate in the order you prefer so assembling is quick: salami (6 slices), capicola (4 slices), prosciuttini (4 slices). Place provolone slices on top of the meats or on one side of the roll to reduce slipping.
Bread & Spread
- 3
Mix sandwich dressing
In a small bowl, combine mayonnaise (1 tbs), deli mustard (1 tsp), extra-virgin olive oil (1 tsp), red wine vinegar (1 tsp), dried oregano (1 tsp), salt (1/4 tsp), and black pepper (1/8 tsp). Whisk until smooth and slightly emulsified.
- 4
Prepare roll
Split the Italian/hero roll lengthwise. Lightly toast the cut sides under a broiler or in a skillet for 45–60 seconds until just golden (optional). Spread the dressing evenly on both cut sides of the roll, reserving a little for the top if desired.
- 5
Assemble sandwich
On the bottom half of the roll start by layering the meats: place salami in a single slightly overlapping layer, then capicola, then prosciuttini. Add provolone slices over the meats. Top the cheese with tomato slices (4), then onion rings (4), then the lettuce leaves (2). If using optional add-ons, scatter hot cherry pepper slices or pickles now.
- 6
Finish and serve
Close the sandwich with the top half of the roll. Press firmly but gently to compress the sandwich so ingredients hold. If serving immediately, cut the sandwich in half diagonally. If packing for delivery/pickup, wrap tightly in parchment or sandwich paper to keep components together and place in a takeout box.