Italian Torpedo Recipe

Split and toast

Slice the hoagie roll lengthwise, keeping one side attached if preferred. Brush the cut sides lightly with 1 tsp olive oil. Place cut-side down on a medium skillet or under a broiler and toast until just golden and crisp, about 1–2 minutes in a skillet or 1–2 minutes under a broiler. Remove and set aside to cool slightly.

In a small bowl, combine 1 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp red wine vinegar, 1 tbsp extra-virgin olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Whisk until smooth and emulsified. Taste and adjust seasoning to preference.

On the bottom half of the toasted roll, layer the meats and cheese in this order for best flavor distribution: 3 slices Genoa salami (slightly overlapping), 2 slices capicola, 2 slices mortadella, then 2 slices provolone cheese. If you prefer the cheese melted, place the assembled bottom half under a broiler for 30–45 seconds until the provolone softens; otherwise leave as-is.

Spread the prepared dressing evenly on the top half of the roll. Over the layered meats on the bottom half, add 1/2 cup shredded lettuce, 4 thin tomato slices, 3 rings of thinly sliced red onion (arranged evenly), 6 pepperoncini or banana pepper rings, and 6 pickle or cucumber slices. Sprinkle a small pinch of extra dried oregano or black pepper if desired.

Close the sandwich, press gently to compact the layers, and cut the torpedo at a slight diagonal into two halves. Serve immediately with extra pepperoncini or a pickle on the side.