Italian deli meats, cheeses, crisp veggies, and zesty dressing blend for a vibrant, satisfying sandwich experience.
# What You'll Need:
→ Meats
01 - 3.5 oz Genoa salami, sliced
02 - 3.5 oz smoked turkey breast, sliced
03 - 3.5 oz mortadella, sliced
04 - 3.5 oz hot capicola, sliced
→ Cheeses
05 - 3.5 oz provolone cheese, sliced
06 - 1.75 oz fresh mozzarella, diced
→ Vegetables
07 - 1 cup iceberg lettuce, finely shredded
08 - 1 cup cherry tomatoes, quartered
09 - 1/2 small red onion, thinly sliced
10 - 1/2 cup pepperoncini peppers, sliced
11 - 1/2 cup roasted red peppers, chopped
12 - 1/4 cup pitted black olives, sliced
13 - 1/2 cucumber, diced
→ Condiments & Extras
14 - 4 Italian hoagie rolls or ciabatta rolls, split
15 - 1/2 cup mayonnaise
16 - 2 tablespoons red wine vinegar
17 - 2 tablespoons extra-virgin olive oil
18 - 1 tablespoon Dijon mustard
19 - 1 teaspoon dried oregano
20 - 1/2 teaspoon garlic powder
21 - Salt and black pepper, to taste
# Step-by-Step Guide:
01 - Dice all meats and cheeses into uniform, bite-sized pieces for even distribution.
02 - Transfer diced meats and cheeses to a large mixing bowl. Add shredded lettuce, quartered cherry tomatoes, sliced red onion, pepperoncini peppers, chopped roasted red peppers, sliced black olives, and diced cucumber. Mix gently to evenly incorporate.
03 - In a separate bowl, whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until smooth and emulsified.
04 - Drizzle the dressing over the filling mixture and toss thoroughly to ensure all ingredients are well coated.
05 - Split the hoagie or ciabatta rolls. For added texture, lightly toast in an oven or toaster if desired.
06 - Spoon the chopped and dressed filling generously onto the prepared rolls using serving tongs or a large spoon.
07 - Serve immediately for optimal freshness, or wrap sandwiches tightly and refrigerate for up to two hours to allow flavors to meld.
