Classic Italian Recipe

Split the Italian or ciabatta roll horizontally. If desired, lightly toast the cut sides under a broiler or in a skillet until just golden (30–60 seconds) to add structure and warmth.

Pat tomato slices dry with a paper towel to remove excess moisture. Thinly slice the red onion into rings. Shred the lettuce and set aside.

Quick vinaigrette

In a small bowl, whisk together the extra-virgin olive oil (1 tsp), red wine vinegar (1 tsp), dried oregano (1 tsp), salt (1 tsp) and freshly ground black pepper (1 tsp). Taste and adjust seasoning — it should be bright and slightly tangy.

Spread

In a separate small bowl combine mayonnaise (1 tbs) and Dijon mustard (1 tsp). Spread the mayo-mustard mixture evenly on both cut sides of the roll. On the bottom half, drizzle or brush half of the quick vinaigrette to flavor the bread and prevent sogginess.

Layer the meats on the bottom half in the following order for good distribution and texture: Genoa salami (6 slices), capicola (4 slices), then prosciuttini (4 slices). Slightly fold slices if needed to create volume.

Place provolone slices (3 slices) over the meats to cover them evenly. If you prefer warm cheese, briefly place the assembled open sandwich under a broiler for 20–30 seconds until the cheese softens — watch carefully to avoid burning.

Add the tomato slices (4 slices) over the cheese, then scatter the shredded lettuce (1 cup) evenly. Distribute the red onion rings (4 rings) on top of the lettuce.

If using optional add-ins, add banana peppers or pepperoncini (2 tbsp) and sprinkle Italian seasoning or tuck fresh basil leaves (1 tbsp) among the vegetables for extra flavor.

Drizzle the remaining quick vinaigrette over the veggies (or brush as needed) to add brightness and meld flavors. Taste and add a light pinch of extra salt or pepper if desired.

Close the sandwich with the top half of the roll. Press down lightly to compact the fillings for easier eating and packaging for pickup or delivery.

Cut the sandwich into halves or thirds with a sharp knife (use a sawing motion to keep fillings in place). Wrap tightly in parchment or sandwich paper if transporting. Serve immediately.