Italiano Recipe

Prepare roll

Preheat a skillet or panini press over medium heat. Slice the hoagie roll lengthwise, keeping the halves connected if you prefer. Lightly brush the cut interior surfaces with butter or olive oil (about 1 tsp total).

Toast roll

Place the roll cut-side down in the hot skillet or on the press. Toast until golden and slightly crisp, about 1–2 minutes. Remove and set aside.

Arrange meats and cheese

Open the toasted roll. Layer the provolone slices directly on the bottom half. Stack the Genoa salami, capicola, then pepperoni evenly across the length of the roll so each bite has a mix of meats (use the quantities listed).

Melt cheese (optional)

If you want the cheese melted, return the assembled bottom half (meats and provolone) briefly to the warm skillet for 30–60 seconds, or close the panini press for 45–60 seconds, until the provolone softens and begins to melt.

Add peppers and onion

Scatter the banana pepper slices and thin red onion slices evenly on top of the meats and cheese.

Dress tomatoes and lettuce

In a small bowl, toss the torn lettuce and tomato slices with olive oil (1 tsp), red wine vinegar (1/2 tsp), salt (1/8 tsp), and black pepper (1/16 tsp). This light toss seasons the produce and prevents sogginess.

Finish sandwich

Mound the dressed lettuce and tomato slices over the peppers and onion. If using, sprinkle dried oregano and a pinch of red pepper flakes over the top for extra flavor. Close the top half of the roll.

Cut the assembled sandwich in half on a diagonal with a sharp knife. Serve immediately while the roll is warm and the cheese is slightly melty. Offer extra banana peppers, hot flakes, or a small side of pickles if desired.