Classic Italian Recipe

Prep roll

Preheat oven or skillet to medium-high (375°F / 190°C in oven or skillet heat). Slice the hoagie roll lengthwise without cutting all the way through, leaving a hinge. Lightly brush the cut interior with butter or olive oil.

Toast roll

Place the roll cut-side up on a baking sheet and toast in the oven 4–6 minutes until the interior is golden and slightly crisp, or toast cut-side down in a hot skillet 2–3 minutes until crisp. Remove and set aside.

Layer meats and cheese

On the bottom half of the warm roll, layer the provolone slices first, then arrange the ham, salami, and mortadella evenly so each bite has a mix of meats.

While the roll toasts, assemble the house salad: place chopped romaine in a medium bowl. Add sliced roma tomato, thinly sliced red onion, and chopped giardiniera.

Toss the salad ingredients gently so they are evenly distributed and ready to dress.

Make the dressing/spread by combining mayonnaise, red wine vinegar, olive oil, italian seasoning, salt, and black pepper in a small bowl. Whisk until smooth and slightly emulsified. Taste and adjust salt/pepper or vinegar to preference.

Spread the mayonnaise dressing evenly on the top half of the toasted hoagie roll (and a thin layer on the bottom if desired).

Dress the prepared house salad lightly with the remaining dressing—toss so leaves and vegetables are coated but not soggy.

Spoon the dressed house salad onto the layered meats and cheese inside the roll, pressing gently so the salad sits compactly but still crisp.

If you prefer the cheese melted, briefly place the assembled sandwich under a broiler or in a hot oven (about 2–3 minutes) just until the provolone softens — watch carefully to avoid burning the salad. Alternatively, remove sandwich before browning to keep the lettuce crisp.

Close the roll, press lightly, cut the sandwich in half if desired, and serve immediately with extra giardiniera or a side of chips.