Classic Italian Recipe

Slice and wash

Thinly slice the tomato and onion. Wash and dry the romaine lettuce leaves thoroughly to avoid sogginess. Split the sandwich roll lengthwise, leaving a hinge if you prefer, and lightly toast it for 1–2 minutes if desired.

Season tomatoes

Lay the tomato slices on a plate and sprinkle with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Set aside for flavors to settle while you prepare the dressing.

In a small bowl or jar, combine 2 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper flakes (optional). Whisk or shake until emulsified. Taste and adjust seasoning; add the optional 1 tablespoon mayonnaise if you want a creamier spread.

Brush or drizzle about half of the dressing evenly on the cut surfaces of the roll (both top and bottom). Reserve the rest to dress the lettuce and tomatoes lightly.

Layer meats and cheese

On the bottom half of the roll, layer the meats in this order for balanced flavor: 3 slices Genoa salami, 2 slices capicola, 2 slices prosciuttini, then repeat the sequence to reach the stated quantities. Tuck the 3 slices of provolone cheese on top of the meats so they sit between the meats and vegetables.

Add vegetables

Place the seasoned tomato slices evenly over the cheese, then add the thin onion slices. Tear or fold the romaine leaves and place them on top of the onions.

Drizzle the remaining dressing over the lettuce and vegetables so they are lightly coated. Close the sandwich and press gently to compact the layers.

Cut and serve

Using a sharp knife, cut the sandwich into two equal portions if serving two, or leave whole for one large serving. If delivering or packing for pickup, wrap in parchment or sandwich paper to keep contents secure.