Sometimes a sandwich is more than sandwich… especially when broiled so the cheese melts and heats the meat. For this, just add chilled sliced pepperoncini, oregano and chopped lettuce, olive oil and red wine vinegar, then fold and serve.
Ingredients (per sandwich)
- 1 loaf of Italian bread, unsliced, super soft and preferably baked that day
- 6 slices Jambon de Paris Ham (all meats should be thinly sliced)
- 6 slices hard salami
- 6 slices pepperoni
- 6 slices capicolla
- 4 slices provolone (sliced regular)
- 4 slices sharp or regular cheddar
- Thinly sliced red onion to taste
- Sliced Greek pepperoncini to taste
- Sliced lettuce to taste
- 4-5 tomato slices, sliced thin
- 1/2 cup red wine vinegar, 1 cup olive oil, wished together
- Dried oregano
- Cut the bread almost in half so you can open the loaf with the bottom attached.
- Layer the meats, in order, starting with the ham on the bottom. Be sure to end with the cheese and red onion on top. Since the sandwich will be broiled, you want to layer the meat and cheese to cover all of the exposed top of the bread to avoid burning.
- Turn the broiler on and put the sandwich in, open-faced, until the cheese starts to bubble. Remove and add lettuce, pepperoncini and tomato slices, then season with oil, vinegar and oregano. Fold sandwich and serve.
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