Recipe Vortex

1 large Italian sub roll

1 tbsp Italian vinaigrette

1/2 tbsp balsamic vinegar

1/4 pound provolone cheese (sliced)

1/3 pound rosemary ham

1/4 pound mortadella

1/4 pound hot soppressata

3 fresh Campari tomatoes (sliced thick)

1/4 small onion (sliced)

2 handfuls of lettuce (such as arugula for its peppery bite)

2 tbsp chopped banana peppers

Salt (to taste)

Freshly ground black pepper (to taste)

Use a serrated knife to cut the Italian sub roll in half lengthwise.

Place the sub roll in the middle of a sheet of wax or butcher paper and drizzle the inside of the bread with Italian vinaigrette and balsamic vinegar.

Next, add the provolone, ham, mortadella, soppressata, tomatoes, onion, lettuce, banana peppers, salt, and pepper.

Wrap the sandwich tightly in the butcher paper and slice the sandwich into 4 quarters.

Don't have these exact ingredients on hand? No worries. Any variation of Italian ingredients will do. Experiment with a mix of different lunch meats to see what you like best. Try to use different veggies and cheeses such as a nice pickle-y giardiniera with fresh mozzarella or roasted red peppers with asiago cheese.