Name: Italian Cured Meats
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 1 sandwich
Ingredients: 1 hoagie roll; Olive oil, for drizzling; Red wine vinegar, for drizzling; 1.5 ounces sliced provolone piccante; 1.5 ounces sliced ham; 1.5 ounces sliced salami; 1 ounce sliced capicola; Large handful shredded iceberg; Thinly sliced red onion, for topping; Salt and pepper; Italian herb mix, for topping; Equal parts jarred pepperoncini and cherry peppers, for garnish

Directions

Slice open a hoagie roll not cutting all the way through, so that you can open it up. Place in a warm oven to toast until warmed through. (Not too toasted -- it should be warm but not hard/brittle!)
Squirt one side of the roll with olive oil, and the other with red wine vinegar. Layer both sides with sliced provolone. Layer on ham, salami and capicola. Top with shredded iceberg, then red onion. Finish with salt, pepper and a generous amount of Italian herb mix.
Squirt iceberg/onion/herbs with additional olive oil and finish off with peppers from end to end.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Bunk Sandwiches, Portland, OR

Italian Cured Meats

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