Classic Italian Recipe
Genoa salami, capicola, prosciuttini, provolone cheese, onions, lettuce, and tomato. Freshly prepared and ready fast, perfect for pickup or delivery when you’re craving something truly satisfying.
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Ingredients
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Classic Italian
Method
Classic Italian
- 1
Prepare vegetables
Thinly slice the red onion. Rinse and pat dry the romaine lettuce. Slice the tomato into rounds (about ¼ inch thick).
- 2
Toast the bread (optional but recommended)
Lightly toast the halved loaf or roll until the crust is crisp and the interior is warm. This helps prevent sogginess and adds texture.
- 3
Make the quick vinaigrette (optional)
Whisk together olive oil, red wine vinegar, salt, and pepper. Set aside to let flavors meld.
- 4
Assemble bread
Spread mayonnaise on one side of the bread and mustard on the other side. If using vinaigrette, brush lightly onto the bread surface for extra zing.
- 5
Layer meats and cheese
On the bottom half of the bread, layer Genoa salami, capicola, and prosciuttini in overlapping slices. Top with Provolone cheese slices to cover the meat.
- 6
Add vegetables
Top the cheese with red onion slices, then lettuce, and finally tomato slices. Lightly salt the tomato if desired.
- 7
Finish and serve
Spread a thin layer of vinaigrette (if prepared) on the top half of the bread. Close the sandwich, press gently, and cut into halves or thirds. Serve immediately.
