Italian Recipe

Toast bread (optional)

If you prefer a slightly crisp sandwich, slice the bread/roll lengthwise and toast cut sides under a broiler or in a toaster oven for 1–2 minutes until lightly golden. Remove and let cool slightly.

Spread mayonnaise evenly over the bottom half of the bread (about 2 tablespoons). If using, brush or drizzle about 1 tablespoon of Italian dressing over the top half of the bread to add tang and moisture.

In a small bowl, combine the remaining 1 tablespoon Italian dressing with optional red wine vinegar and oregano (if using). Stir briefly—this is to finish dressing the vegetables. Season the dressing lightly with 1/8 teaspoon black pepper and 1/4 teaspoon salt; adjust to taste.

Layer the cold cuts: arrange the 3 oz ham evenly along the bottom half of the roll, folding slices if needed to create an even layer.

Add the 3 oz Genoa salami on top of the ham, slightly overlapping slices for even coverage.

Place 2 slices of provolone cheese over the meats. If you toasted the bread and want the cheese slightly melty, briefly return the open sandwich to the broiler for 15–30 seconds—watch carefully so it does not burn.

Top the cheese with torn lettuce (about 1 cup), then arrange 4 tomato slices evenly across the sandwich.

Add 6 cucumber slices and 6 thin red onion rings on top of the tomatoes.

Drizzle the prepared Italian-dressing mixture evenly over the vegetables so each bite has flavor. If you prefer, add an extra 1/2 tablespoon of straight Italian dressing to taste.

Season the vegetable layer lightly with an additional small pinch of salt and a grind of black pepper if desired.

Close the sandwich with the top half of the bread. Press gently to compact ingredients for easier eating. Cut the sandwich in half with a sharp knife, diagonally or straight, as preferred.

Serve immediately. Optionally serve with extra Italian dressing or mayonnaise on the side and chips, pickles, or a small green salad.