Classic Italian Recipe

Assemble Classic Italian Sandwich

1. 1

   Prepare vegetables

   Wash the lettuce and tomato under cold water. Dry the lettuce thoroughly and shred or tear into sandwich-sized pieces to equal about 1 cup. Slice the tomato into 1/4-inch thick rounds (about 3–4 slices). Peel the red onion and slice very thinly; measure about 1/4 cup of rings.

2. 2

   Make quick dressing

   In a small bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, 1/4 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Add 1/8 teaspoon hot pepper flakes if you want heat. Taste and adjust: add the optional 1 tablespoon mayonnaise if you prefer a creamier spread or an extra teaspoon of vinegar for tang.

3. 3

   Prep the roll

   Slice the sandwich roll horizontally, leaving a hinge if desired. If you prefer the bread warmed, toast it under a broiler or in a pan for 1–2 minutes until lightly crisp but still soft inside.

4. 4

   Layer meats and cheese

   On the bottom half of the roll, layer the meats to distribute flavor: start with 4 slices Genoa salami folded, then add the 6 slices capicola, followed by 6 slices prosciuttini. Fold or slightly overlap slices so the sandwich is easy to bite. Top the meats with 4 slices provolone, arranging them to cover the length of the roll.

5. 5

   Add vegetables and dressing

   Place the tomato slices over the cheese, then add the shredded lettuce and the thin red onion slices. Drizzle the prepared dressing evenly over the vegetables so each bite has flavor. If you used mayonnaise or additional Italian dressing, spread it on the top half of the roll before closing.

6. 6

   Finish and serve

   Close the sandwich and press gently to compact. If cutting into portions, cut the sandwich in half on a bias with a sharp knife. For delivery or takeout, wrap tightly in parchment or sandwich paper to maintain shape. Serve immediately or package for pickup.