Italian Hot Salami & Provolone Recipe

Prepare roll

Slice the sandwich roll horizontally, leaving a small hinge if you like. Toast lightly on a skillet or in a toaster oven for 1–2 minutes until just golden. Set aside.

Assemble meats and cheese

Layer the 8 slices of hot salami evenly on the bottom half of the roll, slightly overlapping. Top the salami with 4 slices of provolone cheese, arranging to cover the meat.

Add vegetables

Scatter the sliced roasted red peppers and red onion over the provolone. Add the thinly sliced pepperoncini evenly for a mild tang and heat.

In a small bowl, whisk together 2 tsp mayonnaise, 1 tsp Dijon mustard, 1 tsp extra-virgin olive oil, 1 tsp red wine vinegar, 1 tsp dried oregano, 1 tsp black pepper and 1/4 tsp kosher salt until emulsified. Taste and adjust salt or vinegar as needed.

Spread half of the dressing on the inside of the top roll and half on the inside of the bottom roll so both sides carry flavor.

If you prefer the sandwich warm and the cheese melted: heat a skillet or griddle over medium. Add 1 tsp olive oil and 1 tsp butter; when foaming, place the assembled sandwich on the skillet, press gently with a spatula or a pan weight, and cook 2–3 minutes per side until the bread is golden and the cheese has softened/melted. Alternatively, place the assembled sandwich in a 350°F (175°C) oven for 5–7 minutes.

If not warming, simply close the sandwich, press down gently, and slice in half at an angle.

Cut the sandwich in half, serve immediately while warm or at room temperature. Offer extra pepperoncini or roasted peppers on the side if desired.