# Components:
→ Meats
01 - 3.5 oz Genoa salami, sliced
02 - 3.5 oz smoked turkey breast, sliced
03 - 3.5 oz mortadella, sliced
04 - 3.5 oz hot capicola, sliced
→ Cheeses
05 - 3.5 oz provolone cheese, sliced
06 - 1.75 oz fresh mozzarella, diced
→ Vegetables
07 - 1 cup iceberg lettuce, finely shredded
08 - 1 cup cherry tomatoes, quartered
09 - 1/2 small red onion, thinly sliced
10 - 1/2 cup pepperoncini peppers, sliced
11 - 1/2 cup roasted red peppers, chopped
12 - 1/4 cup pitted black olives, sliced
13 - 1/2 cucumber, diced
→ Condiments & Extras
14 - 4 Italian hoagie rolls or ciabatta rolls, split
15 - 1/2 cup mayonnaise
16 - 2 tbsp red wine vinegar
17 - 2 tbsp extra-virgin olive oil
18 - 1 tbsp Dijon mustard
19 - 1 tsp dried oregano
20 - 1/2 tsp garlic powder
21 - Salt and black pepper, to taste
# Directions:
01 - Chop all meats and cheeses into uniform, bite-sized pieces.
02 - In a large mixing bowl, thoroughly blend chopped meats, cheeses, lettuce, cherry tomatoes, red onion, pepperoncini, roasted red peppers, olives, and cucumber.
03 - Whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, dried oregano, garlic powder, salt, and freshly ground black pepper until smooth.
04 - Pour the dressing over the chopped mixture and toss vigorously until every component is evenly coated.
05 - Split the rolls and, if desired, lightly toast for added texture.
06 - Heap the dressed salad generously onto the split rolls.
07 - Serve promptly, or wrap sandwiches tightly and refrigerate for up to 2 hours to allow flavors to develop.
