A deli classic with Italian meats, cheeses, fresh veggies, and vinaigrette in every satisfying bite.
# 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 - 1.7 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 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
# Directions:
01 - Chop all meats and cheeses into uniform, bite-sized pieces using a chef's knife.
02 - In a large mixing bowl, layer the meats, cheeses, iceberg lettuce, cherry tomatoes, red onion, pepperoncini, roasted red peppers, black olives, and cucumber.
03 - In a separate small bowl, whisk mayonnaise, red wine vinegar, olive oil, Dijon mustard, dried oregano, garlic powder, salt, and black pepper to achieve a smooth dressing.
04 - Pour the dressing over the mixed fillings and toss thoroughly with serving tongs or a large spoon until evenly coated.
05 - Split the hoagie rolls or ciabatta rolls and, if preferred, toast lightly for added texture.
06 - Generously mound the chopped mixture onto the rolls, ensuring even distribution across all servings.
07 - Serve immediately, or securely wrap the sandwiches and refrigerate for up to 2 hours to allow flavors to meld.
