Categories: Sandwiches/Wraps

Ingredients

• 1/2 cup pickled banana peppers, plus 1 tbsp brine
• 1/4 cup pimiento-stuff olives
• 1/2 tsp dried oregano
• 1/4 cup olive oil
• 16-inch loaf soft Italian bread
• 1 small plum tomato, thinly sliced
• 4 oz. deli-sliced Genoa salami
• 4 oz. deli-sliced ham
• 2 oz. deli-sliced coppa
• 4 oz. deli-sliced provolone
• Kosher salt and black pepper
• 2 romaine lettuce hearts, chopped

Directions

1. Preheat the oven to 425. Pulse the banana peppers, olives, 1/4 tsp oregano and 1 tbsp olive oil in a food processor until finely chopped.

2. Split open the loaf of bread, leaving one side attached. Brush the inside with 2 tbsp olive oil. Fill with a layer of tomato, then salami, ham, coppa, and provolone. Top with the banana pepper mixture. Wrap the sandwich tightly in foil and press between 2 baking sheets; plate a cast-iron skillet on top to weigh it down. Bake until the bread is crisp and the cheese is melted, about 20 minutes.

3. Meanwhile, whisk the banana pepper brine, remaining 1 tbsp olive oil, remaining 1/4 tsp oregano and a pinch of salt and pepper in a large bowl. Toss with the romaine. To serve, unwrap the sandwich and cut into pieces. Serve with the salad.

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