Description
A vibrant Italian sandwich layered with deli meats, provolone cheese, and a tangy dressing, perfect for quick lunches or gatherings.
Ingredients
Scale
- 2 hoagie rolls (6–8-inch each), split lengthwise
- 4 oz sliced salami (about 8–10 thin slices)
- 4 oz sliced ham (about 6–8 thin slices)
- 4 oz sliced turkey breast (about 6–8 thin slices)
- 4 slices provolone cheese (about 4 oz)
- 2 cups shredded iceberg lettuce (or mixed greens)
- 1 medium tomato, sliced (about 4–6 slices)
- 1 small red onion, thinly sliced (about 1/3–1/2 cup)
- 6–8 pepperoncini peppers, sliced (adjust to taste)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon kosher salt (optional)
- 1/8 teaspoon freshly ground black pepper (or to taste)
Instructions
- Slice the hoagie rolls in half lengthwise. If desired, toast lightly for 1–2 minutes.
- Layer the deli meats and provolone cheese on the bottom half of each roll, starting with turkey, then ham, salami, and finishing with provolone.
- Top with shredded lettuce, sliced tomatoes, onions, and pepperoncini. Distribute evenly.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper to make a dressing. Taste and adjust as needed.
- Drizzle the dressing over the fillings in each sandwich (1–2 teaspoons per sandwich side is often enough).
- Place the top half of the roll on the sandwich and press down gently.
- Cut the sandwich in half if desired and serve cold.
Notes
Consider using low-sodium meats and whole-grain rolls to reduce sodium content. Store leftovers in the fridge and consume within 24–48 hours for best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwiches
- Method: Assembling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 720
- Sugar: 6 g
- Sodium: 1800 mg
- Fat: 40 g
- Saturated Fat: 14 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 70 mg