Classic Italian Sub Sandwich

A hearty Italian submarine sandwich loaded with thinly sliced cured meats, provolone cheese, fresh vegetables, and zesty Italian dressing on a crusty roll.

Ingredients:

• 1 large Italian sub roll

• 15 slices Genoa salami, thinly sliced

• 15 slices pepperoni, thinly sliced

• 1/4 lb prosciutto, thinly sliced

• 12 slices capicola, thinly sliced

• 1/4 lb mortadella, thinly sliced

• 10 slices provolone cheese

• 2 cups shredded iceberg lettuce

• 1 large tomato, thinly sliced

• 1 small sweet Vidalia onion, thinly sliced

• mayonnaise

• yellow mustard

• pepperoncini peppers

• pickles

• red wine vinegar

• olive oil

• Salt and black pepper to taste

• oregano

Instructions:

1. Slice roll lengthwise.

2. Add the mayo and mustard.

3. Layer each roll with equal portions of provolone, salami, pepperoni, and capicola.

4. Add the mortadella and prosciutto by fluffing the meat up.

5. Top with shredded lettuce. Add the vinegar and oil.

6. Add the tomato slices, and sliced onion.

7. Season with salt, pepper and oregano.

8. Top with the top slice of the bread.

Storage: Best served immediately. Can be wrapped and refrigerated for up to 4 hours.

Tips:

• Request meat sliced thin at deli counter

• Allow refrigerated ingredients to reach room temperature

• Pat vegetables dry before assembly

• Toast rolls slightly for extra crunch