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2 tablespoons red wine vinegar
1 teaspoon kosher salt plus more to taste
1-1/2 teaspoon finely chopped rosemary leaves
Freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 roasted red bell pepper, peeled, seeded; excess ribs removed, sliced into 1/4 inch strips
2 cups shredded iceberg lettuce
2 foot long loaves seeded semolina bread, about 8 ounces each, split
4 ounces thinly sliced Genoa salami
4 ounces thinly sliced mortadella
4 ounces thinly sliced provolone cheese
4 ounces thinly sliced soppresatta
4 ounces thinly sliced prosciutto or coppa
4 ounces fresh mozzarella, thinly sliced
1 large vine-ripened tomato, thinly sliced
In a small mixing bowl, whisk together the vinegar, salt, rosemary, pepper, and olive oil to make a dressing. In a another small bowl toss the peppers with 2 tablespoons of the dressing. Toss the lettuce with 2 tablespoons of the dressing and season with salt and pepper to taste. Set the bread, cut side up on a cutting board and start building the sandwich. Drizzle dressing on the cut halves on the bread and layer the meat and cheese, on top, folding the sliced if necessary so they fit on the bread. Top with the peppers, tomato, and lettuce. Drizzle with any remaining dressing and top with the bread. Press down slightly and cut the sandwiches into 3 to 4 pieces each. Serve immediately
Copyright 2001 Television Food Network, G.P. All rights reserved.
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