Dressing:
1/4 CUP EXTRA VIRGIN OLIVE OIL
3 TABLESPOONS RED WINE VINEGAR
1 GARLIC CLOVE, MINCED OR 1/2 TEASPOON GARLIC POWDER
PINCH OF DRIED OREGANO
KOSHER SALT AND FRESHLY GROUND PEPPER
Sandwich:
1 LONG, CRUSTY ITALIAN BAGUETTE
3 OUNCES HOT CAPICOLA, THINLY SLICED (ALSO CALLED “BUTT CAPPY”)
3 OUNCES GENOA SALAMI, THINLY SLICED
3 OUNCES MORTADELLA, THINLY SLICED
3 OUNCES SANDWICH-STYLE PEPPERONI, THINLY SLICED
3 OUNCES PROVOLONE CHEESE, THINLY SLICED
1 MEDIUM TOMATO, SLICED THIN AND PATTED WITH PAPER TOWELS TO REMOVE EXCESS WATER
1/2 HEAD ICEBERG LETTUCE, SHREDDED
OPTIONAL ADDITIONS: THINLY SLICED RED ONION, CHOPPED PEPPERONCINI, SLICED BLACK OLIVES, GIARDINIERA