Italiano – Italian Meats, Provolone, Olive Salad, Lto, Spicy Mustard, Italian Dressing Recipe

Prepare and combine

Chop the green and Kalamata olives finely and place in a small mixing bowl. Add the chopped pepperoncini (or banana peppers), diced red bell pepper, capers, minced garlic and chopped parsley.

Stir in the extra-virgin olive oil, red wine vinegar and pepperoncini/olive brine. Add dried oregano, black pepper and salt. Mix thoroughly until evenly combined.

Taste and adjust seasoning: add more vinegar for tang, olive oil for richness, or pepperoncini brine for heat/salt as needed. Let the mixture rest at room temperature for at least 10 minutes to meld flavors (or refrigerate for up to 24 hours). Stir again before using.

Slice the bread loaf lengthwise and, if desired, remove a thin layer of interior crumb to reduce bulk and make room for fillings.

Evenly spread 1 tablespoon of spicy brown mustard on the bottom half of the loaf. Spread 1 tablespoon of Italian dressing on the top half of the loaf. (Adjust amounts to taste.)

Layer the Italian meats on the bottom half: arrange the Genoa salami slices overlapping, then the capicola, then the soppressata/pepperoni so meats cover the length of the bread and overlap slightly.

Place the provolone slices over the meats, distributing them evenly so each bite has cheese. If you prefer the cheese slightly melted, place the assembled open sandwich under a broiler or in a 350°F (175°C) oven for 2–4 minutes until cheese softens — do this before adding fresh vegetables.

Spoon the olive salad over the provolone in an even layer — about 1–2 tablespoons per sandwich half (or more to taste). Make sure the olive salad is not so wet that it sogs the bread; if it's very oily, blot slightly with a paper towel.

Top with tomato slices, red onion rings, and lettuce leaves arranged evenly across the sandwich.

Close the sandwich, pressing gently to compress the fillings slightly. If serving whole, slice into portions (4–6 servings) with a sharp serrated knife. Optionally sprinkle crushed red pepper flakes or extra parmesan over the top before slicing.

Serve immediately with extra Italian dressing or spicy mustard on the side. For best texture, consume within a few hours of assembly if olive salad has been used; refrigeration overnight is possible but bread will soften.

Store leftovers wrapped tightly in plastic wrap in the refrigerator for up to 24 hours. If you plan to store longer, keep the olive salad, meats, and bread separate and assemble when ready.