Ingredients:

  • 1 Large Loaf Italian Bread (approx. 30-35 cm)
  • 225g (0.5 lb) Genoa Salami
  • 225g (0.5 lb) Pepperoni
  • 225g (0.5 lb) Deli Ham or Capicola
  • 10 slices Sharp Provolone Cheese
  • 60g (4 tbsp) Unsalted Butter, melted
  • 2 cloves Garlic, finely minced
  • 1 tsp Dried Oregano
  • 0.5 tsp Red Pepper Flakes
  • 2 cups shredded Iceberg Lettuce
  • 0.25 cup sliced Banana Peppers
  • 0.25 cup Submarine Dressing (oil and vinegar based)
  • 0.5 tsp Italian Seasoning

Instructions:

  1. Preheat your oven to 190°C (375°F).
  2. Slice the Italian loaf lengthwise, but don't go all the way through. Leave a 'hinge' on one side.
  3. Prepare the garlic glaze. Melt the 60g of butter and stir in the minced garlic, dried oregano, and red pepper flakes.
  4. Brush a thin layer of the garlic butter on the inside of the bread.
  5. Place 5 slices of provolone on the bottom and 5 on the top. Until the bread surface is mostly covered.
  6. Fold the 225g of salami, pepperoni, and ham/capicola into 'ribbons' rather than laying them flat.
  7. Close the sandwich and wrap it tightly in foil. Bake for 10 minutes until the cheese is visibly drooping.
  8. Carefully open the foil, exposing the top of the bread. Bake for another 5 minutes until the crust is golden and crackling.
  9. Mix the salad. Toss the shredded lettuce, banana peppers, and Italian seasoning with the submarine dressing in a bowl.
  10. Open the hot sandwich, pile the cold salad inside, and slice into four generous portions. Listen for the crunch as the knife breaks the crust.