Italian Sandwich

Name: Italian Sandwich
Prep time: 15 min
Total time: 15 min
Yield: 4 Servings
Ingredients: onion (large, thinly sliced): 1/2; soft Italian bread: 1; red wine vinegar: 5 tbsp; extra virgin olive oil: 5 tbsp; deli-sliced provolone cheese: 1/4 pound; deli-sliced genoa salami: 1/4 pound; deli-sliced boiled ham: 1/4 pound; deli-sliced mortadella: 1/4 pound; deli-sliced capocolla: 1/4 pound; iceberg lettuce: 1/2; pickled pepperoncini: 1/2; plum tomatoes: 3; Dried oregano: 1 1/2 tsp; kosher salt – as needed; Freshly ground pepper as needed

Features:

Cuisine:

Italian

15 mins
Serves 4
Easy

Ingredients

1/2 onion (large, thinly sliced)
1 soft Italian bread
5 tbsp red wine vinegar
5 tbsp extra virgin olive oil
1/4 pound deli-sliced provolone cheese
1/4 pound deli-sliced genoa salami
1/4 pound deli-sliced boiled ham
1/4 pound deli-sliced mortadella
1/4 pound deli-sliced capocolla
1/2 iceberg lettuce
1/2 pickled pepperoncini
3 plum tomatoes
1 1/2 tsp Dried oregano
kosher salt – as needed
Freshly ground pepper as needed

How to Make Italian Sandwich

In a large bowl soak the onion slices and set it aside for 15 minutes.
Take the bread and split it lengthwise. If you want you can pull some of the bread out from the inside to make space for the filling.
Drizzle 2 tablespoons of vinegar and 2 tablespoons of olive oil on the bottom half of the bread and season it with salt and pepper.
Now start building the sandwich by layering the cheese and meat on the bottom half.
Drain the onion that has been kept aside and pat dry it with a clean cloth or paper towel. Put this onion on top of the meat and add lettuce, tomatoes, and pepperoncini (optional).
Again drizzle this filling with 2 tablespoons of vinegar and 2 tablespoons of olive oil and sprinkle oregano on top. Sprinkle salt and pepper to adjust the taste of the seasoning.
Now place the other part of the bread on top and drizzle the remaining vinegar and olive oil. Cut the sandwich into 4 pieces and serve with any sauce of choice.

Trivia

This sandwich was invented in 1903 by a baker named Giovanni Amato in Portland, Maine.