¼ cup extra-virgin olive oil
2 tsp red wine vinegar
½ tsp dried oregano
½ tsp kosher salt
Freshly ground black pepper
1 (14- to 16-oz) loaf italian bread (from a bakery), sliced into 24 thin slices
⅓ cup roasted red peppers
⅓ lb(s) thinly sliced salami
⅓ lb(s) thinly sliced prosciutto di Parma
⅓ lb(s) thinly sliced mortadella
½ cucumber, peeled if waxy, thinly sliced
Fresh basil leaves, as needed
4 - 5 pickled pepperoncini, sliced
1. Stir together the oil, vinegar, oregano, salt and some pepper in a small bowl. On a work surface, spread out the bread and brush the oil and vinegar mixture onto all of the slices.
2. Layer half of the bread slices with the red peppers, salami, prosciutto, mortadella, cucumber slices, basil and pepperoncini. Top with the remaining bread slices. Using a serrated knife, cut away the crusts from each sandwich. Cut each sandwich into thirds. Place them on a tray and serve.