Italian Recipe

Name: Evan’s Deli & Brews Italian Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 each Italian bread (or hero/hoagie roll), split lengthwise; 4 oz Sliced deli ham; 3 oz Sliced Genoa salami; 3 oz Sliced mortadella; 3 slices Provolone cheese, sliced; 2 tbs Mayonnaise; 1 tsp Dijon or yellow mustard; 2 leaves Romaine or leaf lettuce, washed and dried; 4 slices Tomato, medium, ripe, sliced; 6 rings Red onion, thinly sliced; 4 pieces Pepperoncini (pickled), sliced lengthwise; 2 tbs Italian dressing (bottled or homemade); 1 tsp Salt; 1 tsp Black pepper, freshly ground

Inspired by Evan’s Deli & Brew

Time20m

Serves2

Ham, salami, mortadella, provolone, mayo, mustard, lettuce, tomato, onion, Italian dressing and pepperconcini's

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Ingredients

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Sandwich components

1 each Italian bread (or hero/hoagie roll), split lengthwise

4 oz Sliced deli ham

3 oz Sliced Genoa salami

3 oz Sliced mortadella

3 slices Provolone cheese, sliced

2 tbs Mayonnaise

1 tsp Dijon or yellow mustard

2 leaves Romaine or leaf lettuce, washed and dried

4 slices Tomato, medium, ripe, sliced

6 rings Red onion, thinly sliced

4 pieces Pepperoncini (pickled), sliced lengthwise

2 tbs Italian dressing (bottled or homemade)

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

Method

Assemble the sandwich

Prepare bread

Slice the Italian bread or hoagie roll horizontally. If desired, hollow out a tablespoon of crumb from the top half to reduce bulk. Lightly toast the cut sides under a broiler or in a toaster oven for 1–2 minutes until just golden (optional).

Spread condiments

On the bottom half of the bread, spread 2 tablespoons mayonnaise evenly. On the top half, spread 1 teaspoon mustard. This creates balanced moisture and flavor.

Layer cheeses and meats

Place 3 slices of provolone directly on the bottom bread (cheese against bread helps keep meats from sogging the bread). Layer the sliced ham evenly over the provolone (about 4 oz), then add the salami (3 oz), and finally the mortadella (3 oz). Arrange the meats slightly overlapping for even distribution.

Add vegetables and pepperoncini

Place 2 washed lettuce leaves on top of the meats. Add 4 slices of tomato in a single layer. Distribute 6 thin red onion rings evenly across the tomato. Add 4 halved or sliced pepperoncini pieces spaced across the sandwich for bright, tangy heat.

Dress and season

Drizzle 2 tablespoons Italian dressing evenly over the vegetables and pepperoncini. Sprinkle about 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper over the tomato and onion. (The remaining listed tsp amounts are total; adjust to taste if you prefer less.)

Close and press

Place the top half of the bread (mustard side down) over the fillings. Press down firmly but gently to compact the sandwich. If desired, wrap tightly in parchment or foil and refrigerate for 10–15 minutes to let flavors meld; this also helps the sandwich hold together when cut.

Slice and serve

Using a sharp serrated knife, cut the sandwich into desired portions (typically 2–4 servings depending on appetite). Serve immediately. Provide extra Italian dressing or pepperoncini on the side if guests want more.