Prep Time
15 min
Yields
12 servings
Adapted from “One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond” by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.
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ingredients
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
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directions
Step 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.
Step 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.