Italian-inspired sandwiches loaded with meats, cheese, veggies and tangy dressing on fresh rolls for a vibrant meal.
# 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 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 to ensure balanced distribution.
02 - In a large mixing bowl, combine the chopped meats, cheeses, shredded iceberg lettuce, quartered cherry tomatoes, thinly sliced red onion, sliced pepperoncini, chopped roasted red peppers, sliced black olives, and diced cucumber.
03 - In a separate small bowl, vigorously whisk together mayonnaise, red wine vinegar, extra-virgin olive oil, Dijon mustard, dried oregano, garlic powder, salt, and freshly ground black pepper.
04 - Pour the prepared dressing over the chopped mixture. Use large tongs or a spoon to toss thoroughly until everything is evenly coated.
05 - Split the Italian hoagie rolls or ciabatta rolls lengthwise. Optionally, lightly toast the cut surfaces for extra texture.
06 - Generously mound the chopped sandwich filling onto each roll, ensuring even coverage.
07 - Serve sandwiches immediately, or wrap tightly and refrigerate for up to 2 hours to allow flavors to marry.
