Name: Scaddabush Italian Kitchen & Bar Square Ones ITALIAN DELI Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 each Italian sub rolls (6-7 inch) or ciabatta; 8 slices Thinly sliced Genoa salami; 8 slices Thinly sliced capicola (coppa) or similar; 8 slices Thinly sliced mortadella; 8 slices Thinly sliced provolone cheese; 2 cups Shredded iceberg or romaine lettuce; 1 cup Thinly sliced ripe tomato; 0.5 cup Thinly sliced red onion; 0.5 cup Banana peppers (sliced); 4 tbs Extra-virgin olive oil; 2 tbs Red wine vinegar; 2 tsp Dijon mustard; 4 tbs Mayonnaise; 2 tsp Italian seasoning (dried); 1 tsp Crushed red pepper flakes; 0.75 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 0.5 cup Sliced dill pickles; 0.5 cup Sliced roasted red peppers; 8 leaves Fresh basil leaves

Method

Prep

Toast rolls (optional)

Preheat a skillet or grill pan over medium heat. Slice the rolls lengthwise but keep the halves attached if desired. Brush cut sides lightly with 1 tablespoon olive oil and toast cut-side down 1–2 minutes until golden. Remove and set aside.

Wash and dry lettuce, then shred or tear into bite-size pieces. Thinly slice tomato and red onion. If using roasted red peppers or pickles, slice to sandwich-ready thickness.

Make dressing

Vinaigrette

In a small bowl combine 3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, Italian seasoning, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until emulsified. Taste and adjust seasoning.

Spreads

In a separate small bowl, combine mayonnaise and Dijon mustard. Stir until smooth. Reserve for spreading on rolls.

Assemble sandwiches

Open each roll and spread about 1 tablespoon of the mayo-Dijon mixture evenly on the bottom half and 1/2 tablespoon olive oil on the top half (or brush with remaining olive oil).

Layer the meats on the bottom half in this order for even flavor and texture: 2 slices salami, 2 slices capicola, 2 slices mortadella. Repeat to use the full quantity evenly across 4 sandwiches.

Top the meats with 2 slices provolone per sandwich, then add shredded lettuce (about 1/2 cup per sandwich), sliced tomato (about 2–3 slices each), and a few rings of red onion.

Scatter banana peppers (about 2 tablespoons per sandwich) and optional pickles/roasted peppers or basil if using. Drizzle about 1 teaspoon of the prepared vinaigrette over the vegetables on each sandwich to add brightness.

Season the assembled fillings lightly with remaining kosher salt (about a pinch per sandwich), crushed red pepper flakes (about 1/8 tsp per sandwich, or to taste), and a few grinds of black pepper.

Close sandwiches, press gently to compact, and slice each on the diagonal if desired. Serve immediately.

Serve & Store

Serve the Italian Deli sandwiches whole or cut. For make-ahead, wrap tightly in plastic wrap and refrigerate up to 24 hours; add lettuce and tomatoes just before serving to avoid sogginess.

Italian Deli Recipe