Classic Italian Recipe

Wash and slice produce

Wash lettuce leaves and pat dry. Slice tomato into 4 thin rounds. Peel and thinly slice the red onion into rings. Set aside on a plate so moisture drains a little.

If using hot peppers or mayonnaise, have them ready in small bowls for assembly.

Simple oil vinaigrette

In a small bowl or jar combine 2 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1 tsp dried oregano, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk or shake until emulsified. Taste and adjust salt or vinegar if desired.

Prepare the roll

Slice the sandwich roll horizontally, leaving a hinge if desired. If you prefer a warm sandwich, toast cut sides briefly under a broiler or in a skillet until lightly golden (30–60 seconds).

Layer meats and cheese

On the bottom half of the roll layer the meats starting with 6 slices Genoa salami (slightly overlapped), then 4 slices capicola, then 4 slices prosciuttini. Top the meats with 3 slices provolone cheese, arranging them to cover the length of the roll.

Add vegetables

Arrange the prepared tomato slices over the cheese, followed by the red onion rings and 2 lettuce leaves. If using, add 2 tbs sliced hot cherry peppers for heat and/or 1 tbs mayonnaise on the top half of the roll.

Dress and finish

Drizzle the prepared oil-vinegar dressing evenly over the vegetables and exposed meat (about half to three-quarters of the dressing). Close the sandwich and press gently to compact the fillings so they hold together for pickup or delivery.

If cutting for service, slice the sandwich in half diagonally and secure with toothpicks if needed. Wrap or package immediately to maintain freshness for delivery or pickup.