Italian Hero Recipe

Make vinaigrette

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey (or sugar), minced garlic, dried oregano, salt, and black pepper. Whisk briefly while slowly streaming in the extra-virgin olive oil until emulsified. Taste and adjust seasoning — add a little more vinegar for brightness or a pinch more honey to balance acidity. Set aside for 5 minutes to let flavors meld.

Rinse and dry the lettuce leaves. Tear or trim leaves to fit the roll (about 1 cup). Place on paper towel to remove excess moisture.

Slice the tomato into 1/4" rounds. Lightly salt the tomato slices with 1/8 tsp salt and a pinch of black pepper; set aside for 1–2 minutes to release juices.

Separate red onion into thin rings. If raw onion is strong, soak rings in cold water for 5 minutes and drain to mellow flavor.

Split the hero roll horizontally. If desired, lightly toast the cut sides under a broiler or in a skillet until just golden (30–60 seconds).

Brush or drizzle about 1 tablespoon of the prepared red wine vinaigrette onto both cut sides of the roll (reserve remaining vinaigrette for the salad or additional drizzling). This seasons the bread and prevents sogginess.

On the bottom half of the roll layer the meats: arrange soppressata first (3 oz), then capicola (2 oz), and ham (2 oz). Overlap slices slightly for even coverage and flavor in each bite.

Lay the fresh mozzarella slices (3 oz) over the meats in an even layer.

Top the cheese with the tomato slices (4 slices), then scatter the red onion rings evenly.

Drizzle about 1 tablespoon of vinaigrette over the tomato and onion (use remaining vinaigrette to taste, but leave some for serving if desired).

Add the lettuce (about 1 cup) on top of the dressed vegetables. If using pickled pepperoncini or banana peppers, layer 1–2 pieces now.

Sprinkle the sandwich filling with the remaining salt (about 1/8 tsp) and black pepper (a small grind). If desired, add 1/4 tsp Italian seasoning/oregano over the top for extra herb flavor.

Close the sandwich, press gently to compress slightly, and cut on the diagonal into two portions. If preparing to transport, wrap tightly in parchment or sandwich paper to hold shape.

Serve immediately. Offer extra red wine vinaigrette at the side for drizzling. Sandwich is best eaten fresh to keep the bread from becoming soggy.