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red wine vinegar oregano salt olive oil Italian bread red onion pepperoncini cherry peppers red peppers tomatoes weight weight pepperoni mortadella weight
Viewed: 52 - Published at: 4 years agoIngredients
- 1/4 cups Red Wine Vinegar
- 1 teaspoon Dried Oregano
- 1/2 teaspoons Dried Mustard Powder
- Salt And Pepper, to taste
- 1/2 cups Extra Virgin Olive Oil
- 1 loaf Italian Bread With Sesame Seeds, About 24 Inches Long, Cut In Half Lengthwise
- 1/4 cups Thinly Sliced Red Onion
- 1/2 cups Seeded And Chopped Pepperoncini
- 1/2 cups Seeded And Chopped Cherry Peppers
- 1/2 cups Roasted Red Peppers
- 2 cups Finely Shredded Iceberg Lettuce
- 4 whole Tomatoes Thinly Sliced
- 5 ounces, weight Thinly Sliced Salami
- 5 ounces, weight Thinly Sliced Cappicola Aka Ham Aka Gabagool
- 5 ounces, weight Thinly Sliced Pepperoni
- 5 ounces, weight Thinly Sliced Mortadella
- 5 ounces, weight Thinly Sliced Provolone Cheese
Method
- For the dressing: In a small bowl, combine the vinegar, oregano, mustard, salt and pepper.
- Stir to mix well.
- Whisk in the olive oil until incorporated.
- For the sandwich: On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping.
- Place the bottom half of the loaf over the wrap.
- Spread the red onion, pepperoncini, cherry peppers, and roasted peppers over the bread.
- Scatter evenly with the lettuce and layer with the tomatoes.
- Drizzle with a few tablespoons of the dressing.
- Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly.
- Top with a layer of provolone cheese.
- Drizzle the remaining dressing over the cut side of the top of the loaf.
- Place on the layered sandwich and enclose in the plastic.
- Refrigerate for at least 1 hour or up to 4 hours to develop the flavors.
- To serve, unwrap the sandwich and slice into large pieces 3 to 4 inches wide.
- Serves 6 to 8.
