Italian Sandwich
This Italian sandwich features layers of savory Genoa salami, sandwich-style pepperoni, capicola, and prosciutto, complemented by provolone, seasoned tomatoes, banana peppers, and crisp iceberg lettuce, all enveloped in a flavorful grinder sauce, served in a substantial loaf of Italian bread.
Servings 4 servings
Calories 860kcal
Ingredients
- Grinder Sauce or Mayonnaise
- 2 Beefsteak Tomatoes sliced thin
- Kosher Salt & Black Pepper
- 1 large 12-14-inch Loaf Italian Bread
- 6 oz sliced Genoa Salami
- 6 oz sliced Sandwich-Style Pepperoni
- 6 oz sliced Capicola or Coppa
- 6 oz slice Prosciutto
- 4 oz sliced Provolone
- 1 cup sliced Banana Peppers from a 17oz jar
- 4 cups Shredded Iceberg Lettuce
Instructions
- Arrange the tomato slices on a large plate and season generously with salt and pepper
- Use a serrated knife to halve the loaf lengthwise and lay the halves cut sides up on a cutting board. Spread the grinder sauce over both halves of the bread. (It might seem runny, but the bread will absorb the sauce.)
- Fold the salmi, pepperoni, capicola, and prosciutto and drape the meat over the bottom half of the sandwich. Layer the provolone over the meat. Arrange the tomato slices over the cheese, then pile on the banana peppers. Pack on the ribbons of lettuce, then press the top of the sandwich down.
- Use the serrated knife to cut the sandwich into 4 servings.
Notes
- Evenly Season Tomatoes: Ensure a burst of flavor by evenly seasoning the sliced tomatoes with kosher salt and black pepper before arranging them on the sandwich.
- Spread Sauce Generously: Despite its runny consistency, generously spread the grinder sauce over both halves of the bread—trust that the bread will absorb the flavors and enhance the overall taste.
- Layer Ingredients Thoughtfully: When layering the meats, cheese, tomatoes, banana peppers, and lettuce, do so thoughtfully to create a balanced and satisfying texture and taste in every bite.
Nutrition
Serving: 1Serving | Calories: 860kcal