Categories: Lunch, Main Dish, Sandwich

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• salt
• fresh ground black pepper
• 1 (6 -8 inch) Italian rolls, sliced lengthwise down the middle (can use French roll)
• 2 teaspoons mayonnaise (optional)
• 2 thin slices soppressata
• 3 thin slices prosciutto, preferably imported from Italy
• 2 thick slices fresh buffalo mozzarella cheese
• 1/8 cup yellow onion, chopped finely (or sliced paper thin)
• 1/4 cup shredded romaine lettuce or 1/4 cup iceberg lettuce
• 2 thick slices tomatoes
• 2 teaspoons sliced pepperoncini peppers (optional)
• 4 basil leaves

Directions

1. In a small bowl, whisk together the oil, vinegar, salt and pepper to taste; set aside.

2. Spread mayo (if using) inside roll, then drizzle with half the oil-vinegar mixture.

3. Layer soppressatta, prosciutto, and mozzarella inside roll.

4. Add onions, lettuce, tomato, pepperoncini, and basil.

5. Drizzle with remaining oil-vinegar mixture.

6. Close sandwich and dig in.

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