This Sandwich Beats Any $20 Deli Sandwich (Print version)
A chopped Italian deli sandwich piled with salami, ham, provolone, lettuce, tomato, onion, pepperoncini, and a sharp oregano dressing.
# Ingredients:
For the sandwiches
01 -
4 sturdy sub rolls or hoagie rolls, split
02 -
6 oz (170 g) Genoa salami, thinly sliced
03 -
6 oz (170 g) deli ham, thinly sliced
04 -
4 oz (115 g) provolone cheese, sliced
05 -
3 cups shredded iceberg lettuce
06 -
1 medium tomato, seeded and chopped
07 -
1/4 cup thinly sliced red onion
08 -
1/3 cup sliced pepperoncini, drained
For the dressing
09 -
3 tablespoons mayonnaise
10 -
1 tablespoon extra-virgin olive oil
11 -
1 tablespoon red wine vinegar
12 -
1 teaspoon dried oregano
13 -
1/2 teaspoon black pepper
14 -
1 small pinch kosher salt, plus more only if needed
# Instructions:
01 -
Open the rolls and toast the cut sides in a dry skillet or toaster oven for 1-2 minutes, just until lightly crisp. Set them aside.
02 -
On a large cutting board, layer the salami, ham, provolone, lettuce, tomato, red onion, and pepperoncini.
03 -
Use a large sharp knife to chop the pile into rough bite-size pieces, turning the board as you work so the ingredients mix evenly.
04 -
Add the mayonnaise, olive oil, red wine vinegar, oregano, pepper, and a small pinch of salt. Chop a few more times, then fold with the knife until the filling looks glossy and evenly coated.
05 -
Taste the filling and adjust with a few drops of vinegar or a pinch of salt if needed. Pile into the toasted rolls, press gently, slice, and serve right away.
# Good to know:
01 -
Best eaten immediately after dressing the filling.
02 -
Chop the meats and cheese ahead, then add vegetables and dressing right before serving.
03 -
Use a large board so the filling can be chopped without crowding.