Italian Hero Sandwich

Italian Hero Sandwich

Prep Time


Cook Time



6 people

This is the sandwich to make when you want an attention grabber! At a good Italian delicatessen, you will be able to find the peppers and sliced meats as well as a crusty loaf that will hold all the fixings.

Adapted from Williams-Sonoma Outdoors Series, Picnics and Tailgates, by Diane Rossen Worthington (Time-Life Books, 1998).

Recipe courtesy of Williams-Sonoma


  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dry mustard
  • Salt and freshly ground pepper, to taste
  • 1/2 cup extra-virgin olive oil
  • 1 loaf Italian bread with sesame seeds, about
  • 24 inches long, cut in half lengthwise
  • 1/2 cup seeded and chopped pepperoncini
  • 1/2 cup seeded and chopped cherry peppers
  • 2 cups finely shredded iceberg lettuce
  • 4 tomatoes, thinly sliced
  • 5 ounces thinly sliced salami
  • 5 ounces thinly sliced cappicola
  • 5 ounces thinly sliced salami cotto
  • 5 ounces thinly sliced mortadella
  • 5 ounces thinly sliced provolone cheese


  • 1 In a small bowl, combine the vinegar, oregano, mustard, salt and pepper. Stir to mix well. Whisk in the olive oil until incorporated.
  • 2 On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping. Place the bottom half of the loaf over the wrap. Spread the pepperoncini and cherry peppers over the bread. Scatter evenly with the lettuce and layer with the tomatoes. Drizzle with a few tablespoons of the dressing. Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly. Top with a layer of provolone cheese.
  • 3 Drizzle the remaining dressing over the cut side of the top of the loaf. Place on the layered sandwich and enclose in the plastic. Refrigerate for at least 1 hour or up to 4 hours to develop the flavors.
  • 4 To serve, unwrap the sandwich and slice into large pieces 3 to 4 inches wide.



It may be Hot and Spicy Food Day, but at The Food Channel, every day is a celebration of the many different flavors and spices (…)

More TFC