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Italian Recipe

Name: Mr. Pickle's Sandwich Shops Italian Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 8 slices sliced Genoa salami; 6 slices sliced pastrami; 6 slices sliced deli ham; 4 slices provolone cheese; 1 each Italian sandwich roll (or long ciabatta/hoagie roll); 1 tbs mayonnaise; 1 tsp Dijon mustard; 3 tbs extra-virgin olive oil; 1 tbs red wine vinegar; 1 tsp lemon juice; 1 tsp dried oregano; 1 tsp minced garlic (or garlic paste); 1 tsp salt; 1 tsp black pepper; 1 cup romaine or iceberg lettuce; 4 slices tomato, thinly sliced; 6 rings red onion, thinly sliced; 6 rings pepperoncini or banana peppers, sliced; 1 tsp pepperoncini juice (optional, from jar); 1 tbsp hot cherry peppers or pickled jalapeños (optional); 0 to taste salt & black pepper; 0.25 tsp dried oregano (sprinkle); 1 tsp olive oil drizzle

Inspired by Mr. Pickle's Sandwich Shop

Time15m

Serves1

Salami, Pastrami, Ham, Provolone, Italian Dressing + “the Works”

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Ingredients

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Sandwich Fillings

8 slices sliced Genoa salami

6 slices sliced pastrami

6 slices sliced deli ham

4 slices Provolone cheese

Bread & Spread

1 each Italian sandwich roll (or long ciabatta/hoagie roll)

1 tbs Mayonnaise

1 tsp Dijon mustard

Italian Dressing (quick)

3 tbs extra-virgin olive oil

1 tbs red wine vinegar

1 tsp ReaLemon lemon juice

1 tsp Dried oregano

1 tsp minced garlic (or garlic paste)

1 tsp Celtic sea salt

1 tsp black pepper

The Works (vegetable toppings)

1 cup romaine or iceberg lettuce

4 slices tomato, thinly sliced

6 rings Red onion, thinly sliced

6 rings pepperoncini or banana peppers, sliced

1 tsp pepperoncini juice (optional, from jar)

1 tbsp hot cherry peppers or pickled jalapeños (optional)

0 to taste salt & black pepper

Optional finishing

1/4 tsp dried oregano (sprinkle)

1 tsp olive oil drizzle

Method

Prepare dressing

Whisk dressing

In a small bowl or jar combine extra-virgin olive oil (3 tbs), red wine vinegar (1 tbs), lemon juice (1 tsp), dried oregano (1 tsp), minced garlic (1 tsp), salt (1 tsp) and black pepper (1 tsp). Whisk or shake until emulsified. Taste and adjust acidity or salt; set aside.

Prepare the vegetables (The Works)

Rinse and dry lettuce, then shred or chop into sandwich-friendly pieces to yield about 1 cup. Place 4 tomato slices on a paper towel to drain excess moisture. Separate red onion into thin rings; if raw onion is strong, rinse briefly under cold water and pat dry.

Place pepperoncini or banana pepper rings and optional hot peppers on a small plate. If you like extra tang/spice, reserve 1 tsp pepperoncini juice to drizzle.

Season tomato slices lightly with salt and black pepper to taste; set vegetables aside.

Assemble Sandwich

Slice the Italian roll lengthwise, keeping one side attached if preferred. Lightly toast the cut sides of the roll in a skillet or oven (optional) until golden — about 2–3 minutes under a broiler or 3–4 minutes in a skillet.

Spread mayonnaise (1 tbs) on the bottom half of the roll and Dijon mustard (1 tsp) on the top half.

Layer the meats on the bottom half in this order for even flavor: arrange 8 slices of Genoa salami overlapping, then 6 slices of pastrami, then 6 slices of deli ham. Fan 4 slices of provolone cheese on top of the meats so they cover evenly.

If you prefer the cheese melted, place the open sandwich under a broiler for 30–60 seconds until the provolone softens and just begins to bubble. Watch closely to avoid burning.

Top the cheese with shredded lettuce (1 cup), 4 tomato slices, red onion rings (6 rings), and pepperoncini/banana pepper rings (6 rings). Add optional hot peppers if using.

Drizzle 1–2 tablespoons of the prepared Italian dressing evenly over the vegetables and meats. If using, drizzle in 1 tsp pepperoncini juice for extra tang and 1 tsp olive oil. Sprinkle 1/4 tsp dried oregano and additional salt & pepper to taste.

Close the sandwich, press gently to compact, and cut in half diagonally. Serve immediately. If preparing ahead, wrap tightly in parchment and refrigerate up to 4 hours to keep bread from becoming soggy; add lettuce just before serving if you want it extra crisp.