Top | Sandwiches
(recipe, Carrie Floyd)
This is a childhood favorite, a sandwich from the deli down the street that I remember eating on nights when it was just Mom and me.
Though I'm sure it could be upgraded, I like it just like this: salty meat, mild cheese, spicy pepperoncinis, shredded iceberg, red wine vinegar and dried oregano.
- 4 hoagie rolls, sliced lengthwise, or 1 crusty baguette, quartered and sliced lengthwise
- ¼ lb. thinly sliced salami
- ¼ lb. thinly sliced soppressata or other cured meat, such as mortadella or smoked ham
- ⅓ lb. thinly sliced provolone or mozzarella cheese
- ½ cup Greek pepperoncinis, sliced into rings
- 2 cups shredded iceberg or Romaine lettuce
- ¼ cup thinly sliced red onion
- Extra-virgin olive oil
- Red-wine vinegar
- 2 Tbsp. dried oregano
- Freshly ground black pepper
- Place a quarter of the meats and cheese on a half of each sandwich. Top with the pepperoncinis, shredded lettuce, and red onion. Drizzle olive oil and vinegar over the lettuce of each sandwich and sprinkle over freshly crumbled oregano (rub it between your hands before sprinkling) and black pepper. Top each sandwich with the other half of roll/bread and serve.