Spartacus Recipe

Slice the roll

Slice the hero roll lengthwise, leaving one edge attached if you prefer a hinged sandwich, or cut completely through for two pieces. If using ciabatta, split fully.

Spread the bottom half of the roll with mayonnaise (about 1 tbs). Spread Dijon mustard on the top half (about 1 tbs).

If you prefer a lightly dressed sandwich, whisk together extra-virgin olive oil (1 tsp), red wine vinegar (1 tsp), dried oregano (1 tsp), salt (1/4 tsp) and black pepper (1/8 tsp) in a small bowl and set aside.

Layer the cheeses and meats

On the bottom half of the roll, place the provolone slices first to create a barrier that prevents bread from getting soggy. Then layer mortadella (6 slices), salami (6 slices), and hot capocollo (4 slices). Overlap the slices slightly so each bite contains a bit of each meat.

Add vegetables & peppers

Top the meats with the thin tomato slices (arrange 3–4 slices), then the red onion rings (about 4 rings distributed evenly), and the lettuce leaves.

Scatter the pepperoncini/banana pepper rings over the vegetables to provide acidity and heat. If you prepared the oil–vinegar dressing, drizzle it lightly over the peppers and vegetables (about 1–2 tsp).

Close the sandwich and press down gently to compress the layers.

If you like the sandwich toasted: heat a skillet or griddle over medium heat, lightly brush the outside of the roll with butter or olive oil (about 1 tsp total) and grill the sandwich 2–3 minutes per side until the bread is golden and the provolone softens.

Cut the sandwich in half on a diagonal (or into two portions) and serve immediately.