Italian deli meats, cheeses, veggies, bold dressing chopped and piled into sandwich rolls for a vibrant main.
# 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 medium 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, to taste
22 - Black pepper, to taste
# Directions:
01 - Dice all sliced meats and cheeses into uniform, bite-sized pieces for even distribution.
02 - In a large mixing bowl, combine chopped meats, cheeses, lettuce, cherry tomatoes, red onion, pepperoncini, roasted red peppers, olives, and cucumber.
03 - Whisk mayonnaise, red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, salt, and black pepper in a small bowl until thoroughly emulsified.
04 - Pour dressing over the chopped mixture and fold gently with a spatula or large spoon until evenly coated.
05 - Split each roll and, if desired, toast until lightly crisped.
06 - Pile the chopped salad filling generously onto each prepared roll.
07 - Serve sandwiches immediately, or wrap tightly and refrigerate up to 2 hours for optimal flavor integration.
