Party-Ready Italian Heros
Yield: Servings: 8
Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.
2 peperoncini or hot cherry peppers, finely chopped
2 cups chopped giardiniera
2 tablespoons Italian hot spread sauce (such as Tutto Calabria)
1 teaspoon crushed dried oregano, plus more for serving
Kosher salt, freshly ground pepper
1 red onion, very thinly sliced
Mayonnaise (for rolls)
8 6-9-inch soft Cuban, hero, or hoagie rolls, split lengthwise
2 pounds assorted cured meats, such as prosciutto cotto, mortadella, coppa, hot soppressata, and/or Genoa salami, thinly sliced
1/2 pound provolone cheese, thinly sliced
1 head of iceberg lettuce, shredded
Red wine vinegar and olive oil (for serving)
Combine peperoncini, giardiniera, hot spread sauce, and 1 tsp. oregano in a small bowl; season with salt and pepper.
Place onion in a small bowl and add cold water to cover; let soak 10 minutes. Drain; pat dry.
Working one sandwich at a time, spread mayonnaise over cut sides of a roll and spread ¼ cup peperoncini mixture over bottom half. If using prosciutto and/or mortadella, drape slices so that the meat folds over itself to make a pleated mound down the length of the roll (about 4 slices total). Shingle other sliced meats of your choosing over top, overlapping slightly. Top with provolone, ½ cup iceberg, and some onion; season with salt and pepper. Drizzle with vinegar and oil and sprinkle with a little more oregano. Close sandwich and cut in half crosswise.
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