Italian meats, cheeses, veggies, and tangy dressing packed into hearty handheld sandwiches.
# What you'll need:
→ 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 - 1/4 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 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
# Method:
01 - Dice all meats and cheeses into uniform, bite-sized pieces to facilitate even distribution.
02 - In a large mixing bowl, combine the diced meats, cheeses, shredded lettuce, cherry tomatoes, red onion, pepperoncini peppers, roasted red peppers, sliced olives, and diced cucumber.
03 - In a small bowl, briskly whisk mayonnaise, red wine vinegar, extra-virgin olive oil, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until smooth and emulsified.
04 - Pour the prepared dressing over the mixture and toss thoroughly with serving tongs or a large spoon until the filling is evenly coated.
05 - Split the rolls and lightly toast if desired for added texture.
06 - Generously mound the chopped filling onto each prepared roll, pressing gently to help the mixture adhere.
07 - Serve immediately for optimal freshness or wrap tightly and refrigerate for up to two hours to allow flavors to develop.
