Deli-style sandwiches bursting with Italian meats, cheeses, veggies, and tangy dressing for bold lunch flavor.
# 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 - 1.75 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
# Method:
01 - Cut all selected meats and cheeses into uniform, bite-size portions for optimal texture.
02 - Transfer chopped meats, cheeses, lettuce, tomatoes, red onion, pepperoncini peppers, roasted red peppers, black olives, and cucumber to a spacious mixing bowl.
03 - In a separate bowl, whisk mayonnaise, red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, salt, and freshly cracked black pepper until emulsified.
04 - Pour dressing over the chopped mixture; gently toss all components together until evenly coated.
05 - Split each roll horizontally; optionally toast lightly under a broiler or toaster for a crisp texture.
06 - Generously mound the dressed filling onto the prepared rolls, ensuring an even distribution.
07 - Serve immediately for peak freshness, or wrap sandwiches tightly and refrigerate up to 2 hours to enhance flavor fusion.
