Enjoy bold Italian-inspired meats, cheeses, and crunchy veggies in a stacked sandwich for lunch or gatherings.
# Components:
→ 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 tbsp red wine vinegar
17 - 2 tbsp extra-virgin olive oil
18 - 1 tbsp Dijon mustard
19 - 1 tsp dried oregano
20 - 1/2 tsp garlic powder
21 - Salt and black pepper, to taste
# Directions:
01 - Dice all deli meats and cheeses into bite-sized pieces for even distribution.
02 - Add diced meats, cheeses, shredded lettuce, tomatoes, onion, pepperoncini, roasted peppers, olives, and cucumber into a large mixing bowl.
03 - Whisk mayonnaise, red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, salt, and black pepper together in a separate bowl until smooth.
04 - Pour dressing over the chopped mixture in the large bowl. Toss with tongs or a large spoon until everything is thoroughly coated.
05 - Split the rolls horizontally. Toast cut sides lightly, if desired.
06 - Pile the dressed filling generously into each split roll and press lightly to compact.
07 - Serve immediately, or wrap sandwiches tightly and refrigerate up to 2 hours for optimal flavor blending.
