Italian Recipe

Prepare roll

Preheat oven to 375°F (190°C). Using a sharp knife, slice the sub roll horizontally leaving a hinge if desired so it opens like a book. If you prefer a toasted interior, spread 1/2 tablespoon of the melted butter evenly on the cut sides of the roll.

Assemble meats and cheese

On the bottom half of the roll layer the meats in this order for even distribution and flavor: 4 oz ham, 2 oz pepperoni, then 2 oz salami. Slightly overlap slices so the sandwich has even coverage. Top the meats with 3 slices of provolone cheese, covering the length of the sandwich.

Add vegetables

Over the provolone place 4 tomato slices evenly, 4 thin rings of red onion, 0.5 cup shredded lettuce, and 2 tbsp banana pepper slices. Add 4 fresh basil leaves if using.

In a small bowl combine 1 tbsp mayonnaise, 1 tsp Dijon or yellow mustard (if using), 1 tsp extra-virgin olive oil, 1 tsp red wine vinegar, 1/4 tsp dried oregano, 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Whisk until smooth. Spread the dressing evenly on the top half of the roll (or drizzle lightly over the vegetables on the bottom half if you prefer).

Close the sandwich and brush the outside top of the roll with the remaining 1/2 tablespoon melted butter. If desired, sprinkle 1 tsp grated Parmesan over the top for extra flavor.

Place the assembled sandwich on a baking sheet. Bake in the preheated 375°F (190°C) oven for 8–10 minutes, or until the cheese is melted and the roll is golden and slightly crisp. For a crisper crust, broil on high for an additional 30–60 seconds—watch closely to avoid burning.

Remove from oven and let rest 1–2 minutes. Slice the sandwich in half (or into portions) and serve immediately.