Italian Sandwiches Recipe

Prepare rolls

Slice each Italian or ciabatta roll horizontally, keeping the halves attached if desired. Lightly hollow or remove a small amount of crumb from the top half to make room for fillings.

Make dressing

In a small bowl combine mayonnaise (0.5 cups), Dijon mustard (2 tbs), extra-virgin olive oil (2 tbs), red wine vinegar (1 tbs), salt (1 tsp) and black pepper (1/2 tsp). Whisk until smooth and slightly emulsified. Taste and adjust seasoning.

Spread about 1 tablespoon of the dressing onto the bottom half of each roll and a light smear on the top half. Reserve remaining dressing for serving.

Layer meats

On each dressed bottom half, layer 2 slices of Genoa salami, 2 slices of capicola, and 1 slice of mortadella, arranging to cover the bread evenly. Slight overlap creates a compact sandwich.

Add cheese

Top the meats with 1 slice of provolone cheese per sandwich. If you prefer the cheese slightly melted, place assembled open-faced sandwiches under a broiler for 30–60 seconds until cheese softens (watch carefully).

Prepare produce

Thinly slice the tomatoes and red onion. Rinse and pat dry lettuce leaves. Drain the roasted red peppers and slice into strips if not already sliced.

On top of the cheese layer add 1 lettuce leaf, 3–4 slices of tomato (arranged to cover), a few thin rings of red onion (to taste), 2 pepperoncini and about 1–2 tablespoons roasted red peppers per sandwich.

Scatter 2 fresh basil leaves on each sandwich, then sprinkle each with about 1/4 teaspoon dried oregano and a light pinch (about 1/8 tsp) of crushed red pepper flakes. Add more crushed red pepper to taste for heat.

Place the top half of the roll on each sandwich and press gently. If transporting, wrap in parchment and let rest 5–10 minutes to let flavors meld. Cut each sandwich in half diagonally and serve with any leftover dressing on the side.