Mike's Italian Sandwich Recipe

Slice tomato and onion

On a cutting board, using a sharp knife, slice the tomato into 4 even slices and cut the red onion into thin rings. Separate onion rings so they are ready to layer.

In a small bowl, whisk together 1 tsp extra-virgin olive oil and 1 tsp red wine vinegar. Stir in 1 tsp dried oregano, 1/4 tsp salt and 1/8 tsp freshly ground black pepper to create a light dressing. This will lightly season the tomato and onion and complement the honey mustard.

Toss the tomato slices gently in the dressing to coat both sides (about 10–15 seconds). Lightly drizzle or brush the onion rings with a little of the dressing as well. Set aside on paper towel to drain excess if needed.

Prepare the roll: If using a hoagie roll or ciabatta, slice horizontally but leave a small hinge if desired. Lightly toast the interior cut sides under a broiler or in a skillet for 1–2 minutes until just golden (optional) to prevent sogginess and add texture.

Spread: Evenly spread 2 tablespoons of Italian-style honey mustard on the bottom half of the roll. If you prefer a milder distribution, reserve 1 tablespoon for the top half as well.

Cheese layer: Lay 3 slices of provolone on top of the honey mustard so the cheese sits directly against the spread. This helps keep the meats and bread from getting soggy.

Meat layers: Fold each type of meat loosely to add volume and place on top of the provolone in this order: 2 oz prosciutto, 2 oz Genoa salami, then 2 oz capicola. Arrange so the slices slightly overlap for a uniform bite.

Vegetable layers: Place the dressed tomato slices evenly over the meats, then add the 2 lettuce leaves (either whole or torn to fit the roll). Distribute the dressed onion rings over the tomato and lettuce.

Optional peppers: If using pepperoncini or banana peppers, layer 3–4 slices evenly across the sandwich for a tangy kick.

Finish: If desired, spread remaining honey mustard on the top half of the roll, then close the sandwich. Press gently to compact everything so it holds together.

Cut & present: Using a sharp knife, cut the sandwich in half diagonally or straight down the middle. Serve immediately while the roll is still slightly warm from toasting (if toasted).

Storage note: If not eating right away, wrap tightly in parchment or plastic wrap and refrigerate for up to 24 hours. To prevent sogginess, keep dressing separate and add just before serving.