Italian Sub

1. 1
   prep · ~2 min

   Prepare the vinaigrette.

   In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.

2. 2
   prep · ~5 min

   Slice the rolls and prep the vegetables.

   1.Use a serrated knife to slice each sub roll horizontally, leaving one edge attached so it opens like a book.

   2.Shred the lettuce, thinly slice the tomato, and thinly slice the red onion.

   TIPSlicing the onion paper-thin helps it blend into the sandwich instead of overpowering.
3. 3
   assemble · ~3 min

   Layer the cold cuts and cheese.

   1.Open each sub roll and arrange the salami, mortadella, and capicola evenly across all four rolls, folding slices if needed.

   2.Top the meats evenly with sliced provolone cheese.
4. 4
   assemble · ~2 min

   Add the vegetables.

   1.Pile shredded lettuce generously over the cheese layer.

   2.Arrange tomato slices and red onion slices on top of the lettuce.

   3.Nestle the pepperoncini among the vegetables.
5. 5
   assemble · ~1 min

   Dress and close the sub.

   Whisk the vinaigrette again briefly and drizzle it evenly over the vegetables inside each sub. Close the rolls and press down gently.

   TIPLet the assembled sub sit for 5 minutes so the dressing soaks into the bread slightly and the flavors meld.
6. 6
   serve · ~1 min

   Cut and serve.

   Cut each sub in half diagonally and serve immediately.

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