A colorful sandwich packed with Italian meats, cheeses, fresh veggies, and tangy dressing for a lively lunch.
# 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 - 1.7 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 - Chop all meats and cheeses into uniform, bite-sized pieces.
02 - Combine chopped meats, cheeses, lettuce, 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, olive oil, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until fully emulsified.
04 - Pour the dressing over the chopped mixture and toss thoroughly to ensure even coating.
05 - Split the rolls and, if desired, toast lightly for added texture.
06 - Generously mound the chopped filling onto each roll, distributing evenly.
07 - Serve immediately, or wrap sandwiches tightly and refrigerate for up to 2 hours to allow flavors to integrate.
