Print
Ingredients
Scale
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (adjust for heat preference)
- 1 clove garlic, finely minced or grated
- 1/4 cup sliced pepperoncini peppers
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup thinly sliced red onion
- 3–4 cups iceberg lettuce, chopped
- 1 large loaf crusty Italian bread (or focaccia/ciabatta, sliced in half)
- 4 ounces sliced muenster cheese (or havarti/Colby Jack)
- 4 ounces sliced provolone cheese
- 1/4 pound roasted turkey breast, thinly shaved
- 1/4 pound ham
- 3 ounces soppressata salami
- 3 ounces capocollo (aka gabagool) or genoa salami
- 3 ounces prosciutto
- 2 ounces deli sliced pepperoni
- 1 medium beefsteak tomato, sliced
- Olive oil, for drizzling
- Salt & pepper, to taste
Instructions
- Whisk together mayonnaise, red wine vinegar, salt, pepper, oregano, red pepper flakes, and garlic in a bowl for the dressing.
- In a large bowl, mix pepperoncini, Parmesan cheese, red onion, and iceberg lettuce with the dressing.
- Preheat oven to 425°F (220°C). Slice Italian bread in half and layer muenster cheese on both sides. Bake until bubbly.
- Layer ham and prosciutto on one side of the bread, and turkey, soppressata, capocollo, and pepperoni on the other. Bake until warmed.
- Add sliced beefsteak tomato and drizzle with olive oil. Season with salt and pepper.
- Top with the salad mixture and sprinkle with more Parmesan. Close the sandwich and slice to serve.
Notes
Feel free to adjust meat choices based on your preference.
Let the salad mixture rest briefly to enhance flavors before adding to the sandwich.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 5
- Sodium: 1200
- Fat: 40
- Saturated Fat: 12
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 30
- Cholesterol: 70