Italian Cured Meats

  • Yield : 1 sandwich
  • Cook Time : 15m
  • Ready In : 15m
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  • 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


Step 1

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!)

Step 2

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.

Step 3

Squirt iceberg/onion/herbs with additional olive oil and finish off with peppers from end to end.

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