Ingredients:

  • 1/2 cup (120 ml) Extra Virgin Olive Oil
  • 1/4 cup (60 ml) Red Wine Vinegar
  • 1 tbsp dried Oregano
  • 1 tsp dried Basil
  • 1 clove Garlic, minced
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Red Pepper Flakes (optional, for heat)
  • 1 large (12-inch) Italian loaf, hero roll, or submarine bread
  • 1/4 cup (60 ml) of the prepared Vinaigrette (or extra oil, for bread soaking)
  • 6 slices (approx. 60g) Thinly sliced Prosciutto
  • 8 slices (approx. 80g) Hot or Mild Capicola
  • 8 slices (approx. 80g) Hard Salami (Genoa or Calabrese)
  • 4 slices (approx. 40g) Mortadella
  • 8 thin slices (approx. 100g) Sharp Provolone cheese
  • 1 cup Shredded Lettuce (Iceberg or Romaine preferred for crunch)
  • 1/2 cup Thinly sliced Red Onion
  • 1 large Tomato, thinly sliced
  • 1/2 cup Sliced Pepperoncini or Roasted Red Peppers (optional)

Instructions:

  1. Prepare the Vinaigrette: Combine the olive oil, red wine vinegar, oregano, basil, minced garlic, salt, pepper, and red pepper flakes (if using) in a small bowl. Whisk vigorously until slightly emulsified. Taste and adjust seasoning; the dressing should be bright and tangy. Set aside.
  2. Prepare the Bread: Using a serrated knife, slice the Italian bread lengthwise, ensuring you do not cut all the way through (create a hinge).
  3. Optional Flavor Boost: Scoop out a small amount of the excess bread crumb from the top and bottom interior of the roll to create more space for fillings and ensure the bread-to-filling ratio is perfect.
  4. Brush or drizzle the inside surfaces of the bread generously with 1/4 cup of the prepared vinaigrette. This prevents a dry sandwich and builds the flavor base.
  5. Layer the Cheese and Meats: Lay the provolone cheese slices directly onto the bottom half of the bread. The cheese acts as a moisture barrier.
  6. Begin layering the cured meats—start with the largest slices (like mortadella and capicola), folding or tearing them slightly to create texture and volume. Follow with the prosciutto, spreading the slices evenly across the sandwich base.
  7. Add the Toppings and Dressing: Place the sliced tomatoes and red onion directly on top of the meat layers. Pile the shredded lettuce high.
  8. Drizzle 2–3 tablespoons of the remaining vinaigrette directly over the lettuce and vegetables. The dressing should only hit the meat and vegetable layers, keeping the outside bread mostly dry until serving.
  9. Final Assembly and Pressing: Close the sandwich gently. Wrap the entire sandwich tightly in wax paper or parchment paper. Place the wrapped sandwich under a heavy object for at least 10 minutes prior to slicing and serving.