Prepare Ahead
Shred the lettuce, slice the tomatoes and chop the cherry peppers for ease of building the sandwich.
Ingredients
12" inch Italian Hoagie Roll (Recipe Coming Soon)
4 Slices Provolone Cheese
3 Slices Italian Mortadella (with olives)
5 Slices Capicollo Salami
5 Slices Hard Salami
3 Slices Boiled Ham
1 Roma Tomato (Sliced)
1 1/2 Cups Shredded Iceberg Lettuce
4-5 Pickled Cherry Peppers (In brine) (Roughly Chopped)
6-7 Pickled Pepperoncini Rings (In brine)
6-8 Tbsp Pepperoncini Pickle Brine
2 Tbsp Italian Dressing
Directions
- Slice the hoagie roll and drizzle the pickle brine into both sides of the bread to allow it to soak slightly.
- Add the 2 Tbsp of Italian dressing to the shredded iceberg and set aside. Chop the peppers and slice the tomatoes and set those aside as well.
- Layer the provolone across the length of the sub, followed by each of the meat layers. Top with the dressed lettuce, peppers, and tomatoes, then carefully fold the sandwich closed.
- The sandwich can be eaten right away, or for best flavor absorption, wrap the sandwich tightly with plastic wrap and store in the fridge for 4-12 hours.
- This can be served whole or portioned into smaller servings and repeated to feed larger groups. This sandwich can also be made as a great vegetarian version by replacing the meat with extra vegetables.
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