Italian-style sandwiches packed with meats, cheese, veggies, and a tangy dressing for vibrant, hearty lunch fare.
# 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 - Dice all sliced meats and cheeses into uniform bite-sized pieces for consistent texture.
02 - Transfer diced meats, cheeses, lettuce, tomatoes, red onion, pepperoncini, roasted red peppers, olives, and cucumber to a large mixing bowl.
03 - In a small bowl, vigorously whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, and a pinch of salt and pepper until emulsified.
04 - Pour the dressing over the salad mix and gently toss with tongs or a large spoon until evenly coated.
05 - Split the rolls and toast lightly if desired, for enhanced aroma and texture.
06 - Layer salad mixture generously onto each roll and press gently to settle ingredients.
07 - Serve immediately or wrap tightly and chill up to 2 hours to allow flavors to meld.
