Ingredients
- 4 ounces salami (thinly sliced)
- 4 ounces cappicola (thinly sliced)
- 4 ounces salami (cotto, thinly sliced)
- 4 ounces mortadella (thinly sliced)
- 5 ounces provolone cheese (thinly sliced)
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper (freshly ground)
- 1/2 cup olive oil
- 1 loaf Italian bread (about 24 inches long, cut in half lengthwise)
- 1/2 cup pepperoncini (seeded and chopped)
- 1/2 cup cherry peppers (seeded and chopped)
- 2 cups lettuce (finely chopped)
- 4 tomatoes (cored and thinly sliced)
Directions
- In small bowl whisk together vinegar, oregano, mustard, salt, pepper and olive oil; set aside.
- On counter, lay 3 long pieces of plastic wrap, placing them side by side and slightly overlapping. Place the bottom half of the loaf over the wrap. Spread the pepperoncini and cherry pepper pieces over the bread; scatter the lettuce evenly over and layer on the tomatoes. Drizzle with a few tablespoons dressing. Layer the meats, one at a time, over the tomatoes, distributing evenly. Top with a layer of cheese. Drizzle remaining dressing over the cut side of the top of the loaf. Place on the layered sandwich and enclose in plastic. Wrap well in heavy-duty aluminum foil and refrigerate for 1-4 hours to allow flavors to develop. To serve, unwrap and slice into pieces about 3 inches wide.
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