Packed with Italian meats, cheeses, crisp veggies and zesty dressing on fresh rolls for lunch or parties.
# 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 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
# Directions:
01 - Cut the sliced meats and cheeses into uniform, bite-sized pieces for even distribution.
02 - Place the chopped meats, cheeses, iceberg lettuce, cherry tomatoes, red onion, pepperoncini peppers, roasted red peppers, black olives, and cucumber in a large mixing bowl.
03 - In a separate bowl, whisk together mayonnaise, red wine vinegar, extra-virgin olive oil, Dijon mustard, dried oregano, garlic powder, salt, and freshly ground black pepper until smooth.
04 - Pour the prepared dressing over the filling mixture and toss thoroughly so all components are evenly coated.
05 - Split the hoagie or ciabatta rolls and, if preferred, lightly toast each roll before filling.
06 - Pile the dressed filling generously onto each prepared roll.
07 - Serve sandwiches immediately, or wrap tightly and refrigerate for up to 2 hours to allow the flavors to meld.
