Ingredients
- 1 large loaf Italian bread
- 1/3 cup mayonnaise
- 4 ounces Genoa salami
- 4 ounces pepperoni
- 8 ounces roasted turkey breast
- 6 ounces Provolone cheese
- 2 cups chopped iceberg lettuce
- 1/2 cup chopped tomatoes
- 1/4 cup pickled sliced banana peppers (pepperoncini)
- 1/4 cup chopped Kalamata olives
- 3 to 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons dried Italian seasoning
Method
1.Prepare the bread
Cut Italian loaf in half longwise with a serrated knife. Scoop out some of the bread in the top half of the loaf. This will give you more room for toppings and make sure the sandwich doesn’t fall apart. Just don’t go too deep. You still need it to hold together. (Use the leftover bread to make breadcrumbs!)
2.Layer the meats and cheese
Spread mayonnaise on the bottom half of the loaf. Layer the meats and cheese on the bottom portion of the loaf in any order you like. I prefer to the do the cured meats on the bottom, then turkey, and then cheese, but there is no science to it.
3.Finish the sandwich
Chop the iceberg lettuce, tomatoes, banana peppers, and olives. Add a bed of lettuce to the top half of the loaf (that has been hollowed slightly). Top with chopped tomatoes, peppers, and olives. Drizzle the vegetables liberally with extra virgin olive oil, red wine vinegar, and Italian seasoning. Bring the two halves of the loaf together and press slightly.
4.Cutting and serving the sandwich
Cut the large sandwich into six evenly sized pieces. Serve immediately or wrap and store for later. Leftovers! If you aren’t serving immediately, cut the sandwich into portions, and wrap each portion tightly with plastic wrap. Sandwiches will keep well in the fridge for 2-3 days.
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