Classic Italian Hero Recipe

Name: Lynora's Italian Restaurants Classic Italian Hero Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 unit Italian hero roll (or large hoagie roll); 4 oz soppressata, thinly sliced; 3 oz cooked ham, thinly sliced (Black Forest or honey ham); 3 oz capicola (capocollo), thinly sliced; 4 oz fresh mozzarella, sliced; 1 cup romaine or iceberg lettuce, shredded or large leaves; 1 unit ripe tomato, thinly sliced; 0.25 cup red onion, thinly sliced into rings; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 0.5 tsp Dijon mustard; 0.5 tsp minced garlic (about 1 small clove); 0.25 tsp dried oregano; 0.25 tsp granulated sugar or honey (optional, to balance acidity); 0.25 tsp salt; 0.0625 tsp freshly ground black pepper; 1 tsp olive oil (for toasting roll, optional); 0.125 tsp red pepper flakes (optional)

Inspired by Lynora's Italian Restaurant

Time15m

Serves1

Soppressata, ham, capicola, mozzarella, lettuce, tomato, onion with red wine vinaigrette

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Ingredients

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Sandwich

1 unit Italian hero roll (or large hoagie roll)

4 oz soppressata, thinly sliced

3 oz cooked ham, thinly sliced (Black Forest or honey ham)

3 oz capicola (capocollo), thinly sliced

4 oz fresh mozzarella, sliced

1 cup romaine or iceberg lettuce, shredded or large leaves

1 unit ripe tomato, thinly sliced

1/4 cup red onion, thinly sliced into rings

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Red Wine Vinaigrette

3 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

1/2 tsp Dijon mustard

1/2 tsp minced garlic (about 1 small clove)

1/4 tsp Dried oregano

1/4 tsp granulated sugar or honey (optional, to balance acidity)

1/4 tsp Celtic sea salt

0.063 tsp freshly ground black pepper

Optional finishing

1 tsp olive oil (for toasting roll, optional)

1/8 tsp red pepper flakes (optional)

Method

Red Wine Vinaigrette

In a small bowl or jar combine the red wine vinegar, Dijon mustard, minced garlic, dried oregano, sugar (if using), salt and pepper. Whisk or shake to combine.

Slowly stream in the olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more salt, pepper or a little more vinegar or oil to balance.

Sandwich assembly

Prepare roll

If you prefer a warm-toasted hero, preheat a skillet over medium heat. Split the roll lengthwise, brush cut sides lightly with 1 tsp olive oil, and toast cut-side down in the skillet until golden and crisp, about 1–2 minutes. Remove and set aside.

Dress vegetables

Place the sliced tomato, red onion rings and shredded lettuce in a bowl. Drizzle about 1 tablespoon of the prepared red wine vinaigrette over the vegetables and toss gently to coat. This seasons the vegetables and prevents the sandwich from becoming soggy.

Season the tomato slices lightly with 1/8 tsp salt and a small grind of black pepper.

Open the roll and on the bottom half layer the deli meats: first the ham, then capicola, then soppressata. Fan the slices so they overlap evenly and cover the length of the roll.

Top the meats with the sliced fresh mozzarella, arranging so each bite will have cheese. If you like the cheese slightly melted, place the assembled bottom half under a broiler for 20–30 seconds just until the cheese softens (optional).

Add the dressed tomato, onion and lettuce on top of the cheese. Sprinkle with a pinch of red pepper flakes if using.

Drizzle a final 1–1½ teaspoons of the vinaigrette over the assembled sandwich (not more or it will get soggy). Close with the top half of the roll.

Press the sandwich gently, slice in half on the diagonal, and serve immediately.