Italian Sandwich Recipe

Split and prep rolls

Slice each roll horizontally, leaving a small hinge if you like. Toast lightly in a skillet or under a broiler 1–2 minutes until just golden and slightly crisp; this helps keep the bread from getting soggy.

Make dressing

In a small bowl whisk together the mayonnaise and Dijon mustard until smooth. In a separate small bowl or jar combine the olive oil, red wine vinegar, salt, black pepper and dried oregano; whisk or shake until emulsified.

Spread about half of the mayonnaise-mustard mixture on the bottom half of each roll and reserve the other half for the top half.

Layer the meats

On the bottom half of each prepared roll, layer the meats in this order for even flavor: 4 slices salami (slightly overlapped), 4 slices pepperoni, 3 slices capicola, and 3 slices mortadella. Slightly fold each slice to create volume and prevent sliding.

Add the cheese

Top the meat stack with the 2 slices of provolone per sandwich, slightly overlapping to cover the meat. If you prefer slightly melted cheese, place assembled open-faced sandwiches under a broiler for 30–60 seconds until cheese softens (watch carefully).

Prepare vegetables

Slice the tomato into 1/4-inch rounds and season lightly with a pinch of salt. Thinly slice the red onion into rings. Wash and pat dry the lettuce leaves.

On top of the provolone, arrange lettuce leaves, two tomato slices, a few red onion rings (as desired) and 3 pepperoncini rings per sandwich.

Drizzle the olive oil–vinegar mixture evenly over the vegetables and meats (about 1/2 tablespoon per sandwich). If you like extra tang, add a few more pepperoncini rings and a sprinkle of dried oregano.

Spread the remaining mayonnaise-mustard on the top half of the roll, close the sandwich, press gently to compact, then cut each sandwich in half on the diagonal.