¼ Cup Vinaigrette
One 12 Ounces Loaf Italian Bread
5 Ounces Sliced Hot or Sweet Capocollo, Prosciutto, Soppressata and Salimi
5 Ounces Sliced Mozzarella Chesese
Shredded Romaine Lettuce, Arugula, Peperoncini, Basil Leaves, Roasted Red Peppers, Very Thinly Sliced Red Onions, Pesto, Olivaca and Sliced Rip Tomatoes
Add to or leave out any ingredient to this classic.
1/3 Cup Wine Vinegar
2 Crushed Garlic Cloves
1 Tablespoon Fresh Oregano
½ Tablespoon Fresh Basil
2 Drops Tabasco
2/3 Cups Olive Oil
In a container with a tight fitting lid, add all of the ingredients and shake well.
Prepare vinaigrette. Cut bread horizontally in half. Remove enough soft center from each half to make a 1 inch shell. Brush vinaigrette evenly over cut sides of the bread. Layer meats and cheese on the bottom half of the bread. Top with additional ingredients of your choice. Replace top half of the bread. If you’re not serving right away, wrap the sandwich in foil and refrigerate up to 4 hours. Cut into 4 pieces. Makes 4 sandwiches.