Deli Italian Sub

Ingredients

• 4 sub rolls (8 inches each), soft-crusted
• 6 oz sliced Genoa salami
• 6 oz sliced capicola
• 6 oz sliced mortadella or ham
• 6 oz sliced provolone cheese
• 2 cups shredded iceberg lettuce
• 2 ripe tomatoes, thinly sliced
• 1/2 small red onion, sliced paper thin
• 1/2 cup sliced pepperoncini
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Before you cook

• Slice the onion as thin as possible and soak the slices in cold water for 10 minutes, then drain and dry them so they lose their harsh bite.
• Shred the lettuce and slice the tomatoes.
• Split the rolls lengthwise, leaving a hinge, and pull out a little of the soft interior from the top half to make room.

Steps

1. Open the rolls flat on a board with the cut faces up.
2. Drizzle the olive oil and then the red wine vinegar over both cut faces, letting them soak into the crumb.
3. Sprinkle the oregano, salt, and pepper over the dressed bread.
4. Shingle the provolone along the bottom half of each roll, which keeps the bread from going soggy from the meat side.
5. Layer the salami over the cheese, folding each slice loosely in half so the pile has some air in it.
6. Add the capicola and then the mortadella in the same folded way.
7. Pile shredded lettuce over the meats.
8. Add tomato slices, drained onion, and pepperoncini.
9. Close each sandwich and press it firmly with your palm for a few seconds so it holds together.
10. Wrap each sub tightly in butcher paper and let it sit for 10 minutes before cutting it in half on a sharp angle.