Italian Club Recipe

Make the dressing

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt and black pepper. Whisk or shake until combined. Slowly stream in the extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the vinaigrette is emulsified. Taste and adjust salt, pepper or honey as needed. Set aside at room temperature for assembly (about 5 minutes).

Core the tomato and slice into 6 even 1/4-inch slices. Place slices on paper towel and sprinkle with 1/8 tsp salt and a pinch of black pepper to draw out a little moisture.

Peel and very thinly slice the red onion into rings. Separate leaves and rinse lettuce, spin or pat dry thoroughly. Trim any thick stem from lettuce leaves.

Slice the aged mozzarella into 6 even slices roughly the size of your bread. Pat cheese dry with paper towel if slightly moist.

If toasting, lightly butter one side of each bread slice. Heat a skillet over medium heat and toast bread butter-side-down until golden, about 1–2 minutes per side. Alternatively, toast bread in a toaster and spread butter after toasting.

Lay 3 slices of bread on a work surface (buttered/toasted side down). On each slice, layer the meats: 2 slices ham, 2 slices salami, and 2 slices pepperoni (adjust to overlap evenly).

Top the meats with one slice aged mozzarella per sandwich. Layer 1 tomato slice and 1 lettuce leaf on two of the bread slices; on the third slice distribute the thin red onion rings.

Drizzle about 1 tbs of the house vinaigrette over the tomato, lettuce and onion layers on each sandwich (divide vinaigrette evenly — approx 3 tbs total for three sandwiches). Sprinkle the remaining 1/8 tsp salt and remaining pinch of pepper across the tomato slices for seasoning.

Close the sandwiches by placing the remaining three bread slices (toasted side up) on top. Press gently to compact. If desired, secure each sandwich with a toothpick and slice each sandwich in half diagonally or down the middle.

Plate sandwiches with optional pickle slices or pepperoncini on the side. Serve immediately while bread is still slightly warm. Extra vinaigrette can be served on the side for dipping.