Italian Recipe
Black Forest Ham, Salami, Pepperoni, Provolone, shredded lettuce, tomato, and italian vinaigrette on sub roll.
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Ingredients
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Sandwich Assembly
Italian Vinaigrette (makes ~3/4 cup)
Method
Italian Vinaigrette (make first)
- 1
Combine ingredients
In a small bowl or jar, combine the red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, sugar or honey (if using), kosher salt, and freshly ground black pepper.
- 2
- 3
Taste and adjust
Taste the vinaigrette and adjust seasoning: add more salt, pepper or a splash more vinegar or oil to reach preferred balance. Set aside at room temperature for assembly.
Sandwich Assembly
- 4
Prepare bread
Slice the sub roll lengthwise, leaving a hinge if desired. If you prefer warm bread, toast cut sides under a broiler or in a skillet for 1–2 minutes until lightly golden.
- 5
Layer meats and cheese
On the bottom half of the roll, arrange Black Forest ham (3 oz), then salami (2 oz), then pepperoni (1 oz) overlapping slightly for even coverage. Top the meats with the two slices of provolone cheese.
- 6
Add vegetables
Place the tomato slices (4 slices) on top of the cheese, then add shredded lettuce (1 cup). If using, add thin red onion slices (3 rings) and pepperoncini (3 pieces) for extra tang and crunch.
- 7
Dress the sandwich
Drizzle about 1.5–2 tablespoons of the prepared Italian vinaigrette evenly over the tomato, lettuce and other vegetables. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper over the vegetables to enhance flavor.
- 8
Close and press
Close the sandwich and press gently to compact the fillings. If transporting or to let flavors meld, wrap tightly in parchment or plastic wrap and let sit 5–10 minutes.
- 9
Slice and serve
Slice the sandwich in half if desired and serve immediately. Provide extra vinaigrette on the side if serving for guests who prefer more dressing.