Ingredients:

  • 2 10-inch Italian rolls
  • 4 oz sharp provolone cheese, sliced thin
  • 4 oz Genoa salami, shaved paper thin
  • 4 oz hot capicola, shaved
  • 4 oz peppered ham, shaved
  • 2 oz prosciutto di Parma, sliced thin
  • 2 cups iceberg lettuce, shredded
  • 1 large Roma tomato, sliced paper thin
  • 0.5 small red onion, shaved into rings
  • 0.25 cup hot cherry pepper hoagie spread
  • 2 tbsp extra virgin olive oil, divided
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.5 tsp coarse black pepper

Instructions:

  1. Split the rolls. Cut the 2 10 inch Italian rolls lengthwise, but don't go all the way through — leave a hinge on one side.
  2. Apply the moisture barrier. Drizzle 1 tbsp of olive oil onto the bread and layer the 4 oz sharp provolone cheese directly against the bread on both sides. Note: This prevents the bread from getting soggy.
  3. Layer the salty core. Begin ruffling the 4 oz Genoa salami and 4 oz hot capicola. Fold the meat like ribbons rather than laying it flat.
  4. Add the ham and prosciutto. Follow with the 4 oz peppered ham and 2 oz prosciutto di Parma, continuing the ruffled ribboning technique until you see airy pockets between meat layers.
  5. Prepare the shredduce. In a bowl, toss the 2 cups shredded iceberg lettuce with the remaining 1 tbsp oil, 2 tbsp red wine vinegar, 1 tsp oregano, and 0.5 tsp black pepper until the lettuce smells bright and tangy.
  6. Add the aromatics. Spread the 0.25 cup hot cherry pepper hoagie spread over the meat, then top with the 0.5 shaved red onion rings.
  7. Apply the tomatoes. Place the paper thin Roma tomato slices over the onions. Note: Placing them in the middle of the veg prevents them from touching the bread.
  8. Finish with the greens. Pile the dressed lettuce high onto the sandwich. It will look like too much, but it will compress.
  9. The Compression Finish. Close the sandwich and wrap it tightly in parchment paper. Let it sit for 5 minutes until the bread has absorbed just a hint of the dressing's aroma.
  10. Slice and serve. Cut at a 45 degree angle through the parchment until you hear the crust shatter.