Updated: Apr 6
1 French or Sourdough baguette
Verbena Spanish Hojiblanca Olive Oil to taste
Verbena Fig Balsamic to taste
1/3 lb. Genoa salami, sliced thin
1/3 lb. Mortadella, sliced thin
Red Pepper Flakes
1/3 lb. Capicola, sliced thin
1/3 lb. Provolone cheese
2 medium tomatoes, very thinly sliced
1 head of iceberg lettuce, very thinly sliced
1 red onion, thinly sliced
2 c. sliced Pepperoncinis
4 Tbs. grated Parmigiano Reggiano cheese
Place the lettuce in a bowl and toss with about 2 tablespoons olive oil and 1 tablespoon of balsamic vinegar, salt, pepper, herbs and red pepper flakes.
Cut the baguette lengthwise.
Pull out some of the inner soft bread on either side of the baguette. You want to create a cavity for the filling to sit in.
Sprinkle both halves of the baguette with olive oil and balsamic vinegar. Layer bread with salami, Mortadella, Capicola, Provolone, tomato, onions and sliced Pepperoncinis. Top with a healthy portion of lettuce. Sprinkle Parmigiano Reggiano cheese on top of lettuce.
Put the top half of the baguette on top and insert four skewers into the sandwich, evenly.