Ingredients:

  • 4 Italian sub rolls, 6-inch each
  • 8 oz Provolone cheese, thinly sliced
  • 8 oz Genoa salami, thinly sliced
  • 8 oz Pepperoni, thinly sliced
  • 8 oz Ham, thinly sliced
  • 2 cups shredded iceberg lettuce
  • 1 large tomato, thinly sliced
  • 1/2 cup red onion, thinly sliced into rings
  • 1/4 cup banana peppers, sliced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Infuse the dressing. Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl. Let it sit for 5 minutes until the oregano smells fragrant. Note: This allows the herbs to rehydrate in the oil
  2. Prepare the rolls. Slice the rolls lengthwise, leaving a small hinge on one side. Note: The hinge keeps the fillings from falling out the back
  3. Create the barrier. Lay provolone cheese slices across the bottom and top halves of the bread. until the bread is fully covered. Note: This prevents the dressing from making the bread soggy
  4. Ribbon the meats. Fold each slice of ham, salami, and pepperoni into quarters. Layer them on top of the bottom cheese slice. Note: Folding creates air pockets for a lighter texture
  5. Add the base vegetables. Layer sliced tomatoes, red onions, and banana peppers over the meat. until you have a colorful layer. Note: Putting these under the lettuce keeps them in place
  6. Add the crunch. Top the vegetables with 2 cups of shredded iceberg lettuce. Note: The lettuce acts as a final cap for the toppings
  7. Apply the dressing. Drizzle the infused dressing liberally over the lettuce and vegetables. Note: The lettuce catches the dressing and distributes it downward
  8. Final press. Close the sandwich and press down firmly with the palm of your hand for 10 seconds. until the ingredients feel settled. Note: This compresses the layers for structural integrity