Ingredients
For four sandwiches
- 4 6-inch sub rolls split lengthwise
- 8 oz sliced deli ham
- 4 oz sliced salami
- 4 oz provolone cheese sliced
- 4 cups iceberg lettuce finely shredded
- 1 medium tomato sliced
- 1/4 medium red onion thinly sliced
- 1/4 cup sliced pepperoncini drained
- 1/3 cup mayonnaise
- 1 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
Equipment
- Cutting board
- knife
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Baking sheet
- Aluminum foil
- Oven
- Instant-read food thermometer
Instructions
Make the sandwiches
- Wash and dry the lettuce and tomato, then shred the lettuce and slice the tomato.
- Heat the oven to 350°F (175°C). Line a baking sheet with foil. Split the rolls, leaving a hinge.
- Divide ham, salami, and provolone among the rolls. Place on the sheet and cover loosely with foil. Bake 10 to 15 minutes, until the deli meat reaches 165°F (74°C) in the center of the stack. Uncover for 2 to 3 minutes to lightly crisp the bread.
- Whisk mayonnaise, red wine vinegar, oregano, garlic powder, and black pepper in a large bowl.
- Just before serving, toss shredded lettuce, red onion, and drained pepperoncini with the dressing. Add tomato slices and the dressed lettuce salad to the warm sandwiches. Close, cut, and serve immediately.
Notes
Estimated US dollar cost basis: rolls $2.00, ham $3.00, salami $1.75, provolone $1.25, lettuce $0.50, tomato $0.50, onion $0.15, pepperoncini $0.35, mayonnaise $0.40, vinegar and seasonings $0.15; about $10.05, rounded to $11. Prices vary.
The measured method heats deli meat to 165°F (74°C). Keep the cold lettuce salad separate until serving. Refrigerate perishable components promptly; assemble only what you plan to eat.
