Categories: Lunch, Main Dish, Sandwich
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- salt
- fresh ground black pepper
- 1 (6 -8 inch) Italian rolls, sliced lengthwise down the middle (can use French roll)
- 2 teaspoons mayonnaise (optional)
- 2 thin slices soppressata
- 3 thin slices prosciutto, preferably imported from Italy
- 2 thick slices fresh buffalo mozzarella cheese
- 1/8 cup yellow onion, chopped finely (or sliced paper thin)
- 1/4 cup shredded romaine lettuce or 1/4 cup iceberg lettuce
- 2 thick slices tomatoes
- 2 teaspoons sliced pepperoncini peppers (optional)
- 4 basil leaves
Directions
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In a small bowl, whisk together the oil, vinegar, salt and pepper to taste; set aside.
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Spread mayo (if using) inside roll, then drizzle with half the oil-vinegar mixture.
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Layer soppressatta, prosciutto, and mozzarella inside roll.
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Add onions, lettuce, tomato, pepperoncini, and basil.
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Drizzle with remaining oil-vinegar mixture.
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Close sandwich and dig in.