Ingredients:

  • 2 large Italian loaves (approx. 450g total)
  • 8 slices Provolone cheese (180g)
  • 6 oz lean deli ham (170g)
  • 6 oz smoked turkey breast (170g)
  • 4 oz thinly sliced turkey pepperoni (115g)
  • 4 cups iceberg lettuce (300g)
  • 1/2 small red onion, paper-thin slices (50g)
  • 1/4 cup sliced pepperoncini peppers (30g)
  • 1/2 cup light mayonnaise (120g)
  • 2 tbsp red wine vinegar (30ml)
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your broiler to high. Note: This takes about 3 to 5 minutes depending on your appliance.
  2. Slice the bread. Cut your 2 large Italian loaves in half lengthwise but don't cut all the way through. Note: This hinge helps keep the ingredients inside.
  3. Layer the proteins. Place 6 oz lean deli ham, 6 oz smoked turkey breast, and 4 oz turkey pepperoni onto the bottom halves.
  4. Add the cheese. Top the meats with 8 slices of Provolone cheese.
  5. Broil the base. Place the open sandwiches on a tray and broil for 2 to 3 minutes until the cheese is bubbling and the edges of the meat are crisp.
  6. Whisk the dressing. In a large bowl, combine 1/2 cup light mayonnaise, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1/2 tsp garlic powder, 1/4 tsp sea salt, and 1/4 tsp black pepper.
  7. Toss the salad. Add 4 cups shredded iceberg, 1/2 sliced red onion, and 1/4 cup pepperoncinis to the bowl. Note: Mix until every ribbon of lettuce is velvety and coated.
  8. Final assembly. Pile the cold salad onto the hot, melted cheese.
  9. The press. Close the sandwiches firmly. Note: This helps the dressing slightly warm up and meld with the cheese.
  10. The clean cut. Slice each loaf into halves or thirds using a serrated knife until you hear the bread crust crackle.