Ingredients

• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon dry mustard
• salt & freshly ground black pepper, to taste
• 1/2 cup extra virgin olive oil
• 1 Italian bread, with sesame seeds,about 24 inches long,cut in half lengthwise
• 1/2 cup seeded and chopped pepperoncini pepper
• 1/2 cup seeded and chopped cherry pepper
• 2 cups finely shredded iceberg lettuce
• 4 tomatoes, thinly sliced
• 5 ounces thinly sliced salami
• 5 ounces thinly sliced capicola
• 5 ounces thinly sliced cotto salami
• 5 ounces thinly sliced mortadella
• 5 ounces thinly sliced provolone cheese

Instructions

1. In a small bowl, combine the vinegar, oregano, mustard, salt and pepper.

2. Stir to mix well.

3. Whisk in the olive oil until incorporated.

4. On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping.

5. Place the bottom half of the loaf over the wrap.

6. Spread the pepperoncini and cherry peppers over the bread.

7. Scatter evenly with the lettuce and layer with the tomatoes.

8. Drizzle with a few tablespoons of the dressing.

9. Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly.

10. Top with a layer of provolone cheese.

11. Drizzle the remaining dressing over the cut side of the top of the loaf.

12. Place on the layered sandwich and enclose in the plastic.

13. Refrigerate for at least 1 hour or for up to 4 hours to develop the flavors.

14. To serve, unwrap the sandwich and slice into large pieces about 3 to 4 inches wide.