A vibrant sandwich featuring Italian deli meats, cheeses, chopped veggies, and zesty dressing for ultimate flavor.
# Components:
→ Meats
01 - 3.5 ounces Genoa salami, sliced
02 - 3.5 ounces smoked turkey breast, sliced
03 - 3.5 ounces mortadella, sliced
04 - 3.5 ounces hot capicola, sliced
→ Cheeses
05 - 3.5 ounces provolone cheese, sliced
06 - 1.75 ounces fresh mozzarella, diced
→ Vegetables
07 - 1 cup iceberg lettuce, finely shredded
08 - 1 cup cherry tomatoes, quartered
09 - 1/4 cup 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 - 1/4 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 freshly ground black pepper, to taste
# Directions:
01 - Dice all meats and cheeses into uniform, bite-sized pieces using a sharp chef's knife.
02 - Place diced meats, cheeses, shredded lettuce, tomatoes, red onion, pepperoncini, roasted red peppers, olives, and cucumber into a large mixing bowl.
03 - In a separate small bowl, whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, dried oregano, garlic powder, salt, and pepper until thoroughly emulsified.
04 - Pour dressing over the mixture and gently toss with tongs until all ingredients are evenly coated.
05 - Split the hoagie or ciabatta rolls lengthwise and, if desired, lightly toast under a broiler.
06 - Generously fill each roll with the dressed ingredient mixture, packing lightly to ensure a balanced distribution.
07 - Serve immediately, or wrap sandwiches tightly in foil and refrigerate for up to 2 hours for optimal flavor melding.
