Deli-style mash-up sandwich filled with Italian meats, cheeses, veggies, and tangy dressing in every bite.
# Components:
→ Meats
01 - 3.5 oz Genoa salami, thinly sliced
02 - 3.5 oz smoked turkey breast, thinly sliced
03 - 3.5 oz mortadella, thinly sliced
04 - 3.5 oz hot capicola, thinly sliced
→ Cheeses
05 - 3.5 oz provolone cheese, thinly sliced
06 - 1.75 oz fresh mozzarella cheese, 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 - 1/2 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 freshly ground black pepper, to taste
# Method:
01 - Dice all sliced meats and cheeses into uniform, bite-sized pieces using a chef's knife.
02 - Combine diced meats, cheeses, shredded iceberg lettuce, cherry tomatoes, red onion, pepperoncini, roasted red peppers, black olives, and cucumber in a large mixing bowl.
03 - In a smaller bowl, whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until smooth and emulsified.
04 - Pour dressing over combined sandwich fillings and toss thoroughly to ensure even distribution and coating.
05 - Split the rolls. If desired, lightly toast cut surfaces until golden using a toaster or oven.
06 - Generously fill each split roll with the tossed mixture, distributing evenly among the servings.
07 - Present sandwiches immediately, or wrap securely and refrigerate for up to 2 hours to allow flavors to develop.
