Toasty Italian Cold Cut Sandwich (Print version)
A crispy, melty Italian deli sandwich with toasted cold cuts, provolone, pepperoncini, and a bright lettuce salad tucked into warm hoagie rolls.
# Ingredients:
For the sandwiches
01 -
4 hoagie rolls, split lengthwise
02 -
8 oz (225 g) thin-sliced Genoa salami
03 -
8 oz (225 g) thin-sliced deli ham
04 -
6 oz (170 g) thin-sliced capicola
05 -
8 slices provolone cheese, about 6 oz (170 g)
06 -
2 tablespoons mayonnaise, optional
For the crisp topping
07 -
3 cups shredded iceberg lettuce
08 -
1 medium tomato, thinly sliced or chopped
09 -
1/4 small red onion, very thinly sliced
10 -
1/3 cup sliced pepperoncini, drained
11 -
2 tablespoons extra-virgin olive oil
12 -
1 tablespoon red wine vinegar
13 -
1 teaspoon dried oregano
14 -
1/4 teaspoon garlic powder
15 -
Salt and black pepper, to taste
# Instructions:
01 -
Preheat the oven to 425°F. Line a sheet pan with parchment for easier cleanup.
02 -
In a bowl, toss the lettuce, tomato, red onion, pepperoncini, olive oil, vinegar, oregano, garlic powder, salt, and pepper. Set aside while you build the sandwiches.
03 -
Place the split rolls cut-side up on the sheet pan. Spread a little mayonnaise on the rolls if using. Layer salami, ham, capicola, and provolone on the bottom halves.
04 -
Bake open-faced for 6-8 minutes, until the roll edges are crisp, the meats are hot, and the provolone is melted.
05 -
Pile the dressed lettuce mixture over the hot meat and cheese. Close the sandwiches and press gently so the filling settles.
06 -
Cut each sandwich in half and serve while the bread is still crisp and the cheese is warm.
# Good to know:
01 -
Best served right after toasting.
02 -
Use thin-sliced deli meats so the sandwich heats quickly.
03 -
Keep the lettuce topping separate until serving to prevent soggy bread.