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.
Recipe information
Yield
8 Servings
Ingredients
Preparation
Step 1
Combine hot spread sauce and 1 tsp. oregano in a small bowl.
Step 2
Place onion in a small bowl and add cold water to cover; let soak 10 minutes. Drain; pat dry.
Step 3
Working one sandwich at a time, spread mayonnaise over each roll and ¼ cup Italian sauce 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.
