Print Recipes
1Make the dressing
Whisk together 1.5 tablespoons red wine vinegar, 1.5 tablespoons extra virgin olive oil, 0.5 teaspoons dried oregano, 0.3 teaspoons garlic powder, 0.3 teaspoons salt, and 0.1 teaspoons black pepper in a small bowl. Set aside.
2Prep the roll
Slice your roll lengthwise, cutting almost all the way through so it opens like a book. If you like a crustier bite, lightly toast the cut sides in a pan or under the broiler for about a minute.
3Layer the meat and cheese
On the bottom half of the roll, layer 2 ounces thinly sliced provolone cheese first, then 3 ounces thinly sliced Genoa salami, 2 ounces thinly sliced ham (capicola or regular), and 2 ounces thinly sliced pepperoni — folding the slices slightly so they don’t lie flat.
4Add your toppings
Top the meat with tomato, red onion, green bell pepper (if using), shredded iceberg lettuce, and sliced pepperoncini peppers.
5Drizzle and serve
Drizzle the oil & vinegar dressing generously over the fillings. Close the sandwich, press down firmly, and slice in half on the diagonal.
