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
Condiments & Seasoning
Method
Prep
- 1
Prepare vegetables
Wash and dry the lettuce leaves. Core and slice the tomato into 1/4-inch rounds. Peel and slice the onion very thin; separate rings. Set vegetables aside on paper towel to remove excess moisture.
- 2
Prepare roll
Slice the Italian sub roll lengthwise, leaving a hinge if desired. If you prefer a toasted sandwich, preheat a skillet over medium heat or preheat broiler.
Assemble
- 3
- 4
On the bottom half of the roll, spread mayonnaise and/or mustard if using, distributing evenly.
- 5
Layer the meats: arrange the Genoa salami slices overlapping across the bread, followed by the capicola, then the prosciuttini. Aim for even coverage so every bite has a mix of meats.
- 6
Add the provolone slices on top of the meats. If you prefer melted cheese, return the assembled sandwich (without lettuce and tomato) to the skillet or broiler for 30–60 seconds until the cheese softens — watch closely to prevent burning.
- 7
Toss the sliced onions and tomato slices with the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl until evenly coated. This light vinaigrette seasons the vegetables and prevents sogginess.
- 8
Layer the dressed tomato slices and onions over the cheese. Add the shredded or whole lettuce on top.
- 9
Close the sandwich, press gently to compact, and slice in half if desired. Serve immediately for pickup or wrap tightly for delivery to retain freshness.
