Triple Threat Recipe

Slice and separate

If not pre-sliced, slice the smoked, jalapeño, and natural casing pepperoni into 1/8-inch thin rounds. Keep each variety in its own small bowl or pile so you can layer consistently while assembling.

Warm the spicy marinara or pizza sauce in a small saucepan over low heat just until heated through (about 3–5 minutes). Keep covered and on the lowest heat while assembling to maintain warmth.

Preheat oven broiler to medium-high (or a toaster oven to 400°F / 200°C if you prefer).

Mix the softened butter with garlic powder and 1/8 tsp salt. Spread a thin layer on the cut sides of each hoagie roll.

Place bread open-faced on a baking sheet, brush the exterior crust with 1 tsp olive oil, and broil or toast for 1–2 minutes until lightly golden and crisp. Watch closely to avoid burning.

On the bottom half of each warm roll, spread about 1 tablespoon of the warmed marinara sauce in a thin layer.

Layer the pepperoni varieties in alternating bands for even flavor distribution: start with 1/4 cup smoked pepperoni (overlapping slightly), then 1/4 cup jalapeño pepperoni, then 1/4 cup natural casing pepperoni. Repeat to build three layers total (about 3/4 cup pepperoni per sandwich, divided among varieties). For four sandwiches divide the total pepperoni across them equally.

Top the pepperoni with one provolone slice per sandwich, then sprinkle approximately 2 tablespoons (about 1/4 cup total) shredded mozzarella evenly across the provolone for extra melt.

Place the baking sheet back under the broiler or into a 400°F oven for 2–4 minutes, just long enough to melt the cheese and warm the pepperoni. Remove when cheese is bubbly and edges are lightly browned.

While the sandwiches heat, in a small bowl combine mayonnaise, Dijon mustard, remaining 1/3 tsp salt, black pepper, and red pepper flakes. Stir until smooth to make a spicy mayo.

Remove sandwiches from the oven. Spoon or spread about 1 tablespoon of spicy mayo on the top half of each roll. Add a few slices of Roma tomato, a handful (about 1/2 cup) of arugula or shredded lettuce, and 2–3 sliced pepperoncini or pickled jalapeños per sandwich, distributing evenly.

Close sandwiches, press gently to compact, then cut in half if desired. Serve immediately with extra marinara for dipping and extra red pepper flakes on the side.