Italian Club Recipe

Name: Delucca Gaucho Pizza & Wine Planos Italian Club Recipe
Cook time: 12 min
Total time: 12 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 each classic hoagie roll (8–10 inch); 3 oz thin-sliced mortadella; 1 oz thin-sliced pepperoni; 2 oz thin-sliced Black Forest ham; 1 oz thin-sliced calabrese (spicy salami) or similar; 2 slices aged provolone, sliced; 1 each Roma (plum) tomato, medium; 2 leaves leaf lettuce (green leaf or romaine), washed and patted dry; 2 tbs Italian mayonnaise (mayonnaise blended with a pinch of Italian seasoning or pesto mayo); 1 tsp extra-virgin olive oil; 0.5 tsp red wine vinegar; 0.25 tsp dried oregano; 0.25 tsp salt; 0.125 tsp freshly ground black pepper

Inspired by Delucca Gaucho Pizza & Wine Plano

Time12m

Serves1

Mortadella, pepperoni, black forest ham, calabrese, aged provolone, Roma tomato, lettuce, Italian mayo, classic hoagie roll

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Ingredients

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Sandwich

1 each classic hoagie roll (8–10 inch)

3 oz thin-sliced mortadella

1 oz thin-sliced pepperoni

2 oz thin-sliced Black Forest ham

1 oz thin-sliced calabrese (spicy salami) or similar

2 slices aged provolone, sliced

1 each Roma (plum) tomato, medium

2 leaves leaf lettuce (green leaf or romaine), washed and patted dry

Spread & Seasoning

2 tbs Italian mayonnaise (mayonnaise blended with a pinch of Italian seasoning or pesto mayo)

1 tsp extra-virgin olive oil

1/2 tsp red wine vinegar

1/4 tsp Dried oregano

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Method

Sandwich

Prepare roll

Slice the hoagie roll lengthwise, leaving a small hinge if desired. If you prefer a warm sandwich, preheat oven to 350°F (175°C) and lightly toast the inside of the roll for 3–5 minutes, then remove and cool slightly.

Assemble meats

Layer the mortadella, pepperoni, Black Forest ham, and calabrese evenly along the bottom half of the roll. Overlap slices slightly so each bite contains a mix of meats. Arrange so total meat weight equals approximately 7 oz.

Add cheese

Place the two slices of aged provolone directly on top of the meats, slightly overlapping. If you prefer the cheese melted, place the assembled sandwich open on a baking sheet and heat in a 350°F (175°C) oven for 3–4 minutes until cheese softens.

Vegetables

Slice the Roma tomato into 1/4-inch rounds. Pat tomato slices dry with a paper towel to remove excess moisture. Lay the tomato rounds on top of the provolone, then top with the washed lettuce leaves.

Spread & Seasoning

Make Italian mayo

In a small bowl, combine the Italian mayonnaise (or plain mayo), extra-virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper. Stir until smooth and well blended. Taste and adjust seasoning to preference.

Finish sandwich

Spread the Italian mayo evenly across the inside of the top half of the hoagie roll. Close the sandwich by bringing the top half over the filled bottom half. Press gently to compact ingredients slightly.

Serve

Cut the sandwich in half on a diagonal or straight across using a sharp knife. Serve immediately. If packing for later, wrap tightly in parchment or plastic wrap to keep shape and prevent sogginess.