Party-Ready Italian Heros

Posted by in Shared Member Recipes

Add to My Recipe Box

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.