Stuffed Italian Combo Sandwich
Stuffed Italian Combo Sandwich
Ingredients
For the Sandwich
- 1 Italian bread, long loaf
- 8 ounces provolone cheese, sliced
- 6 ounces smoked ham, sliced
- 4 ounces salami, sliced
- 4 ounces pepperoni, sliced
- 4 ounces mortadella, sliced
- 3 ounces prosciutto, sliced
- 1/4 cup mayonnaise
For the Vegetable Mixture
- 2 cups lettuce, shredded
- 1/2 red onion, thinly sliced
- 2 tomatoes, sliced
- 1/2 cup banana peppers, sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Take the loaf of Italian bread. Carefully slice off the top lengthwise, creating a "lid." Then, use your hands or a spoon to hollow out the soft inside of both the bottom and top halves of the bread, leaving a sturdy crust.
⏱️ 5 min
- 2
Generously spread mayonnaise on the inside of both the bottom and top halves of the hollowed-out bread, ensuring an even coating.
⏱️ 3 min
- 3
Begin layering the bottom half of the bread. First, place a layer of provolone cheese slices. Follow with a layer of smoked ham slices, then salami slices, pepperoni slices, mortadella slices, and finally, prosciutto slices. Try to distribute the meats evenly.
⏱️ 7 min
- 4
In a separate medium-sized bowl, combine the shredded lettuce, sliced red onion, sliced tomatoes, and sliced banana peppers.
⏱️ 3 min
- 5
Drizzle the olive oil and red wine vinegar over the vegetables in the bowl. Sprinkle with dried oregano, salt, and freshly ground black pepper. Toss the vegetables thoroughly to combine and ensure they are well coated with the dressing.
⏱️ 3 min
- 6
Place the prepared vegetable mixture generously on top of the layered deli meats in the bottom half of the bread, mounding it slightly.
⏱️ 2 min
- 7
Carefully place the top half of the bread back onto the bottom half, aligning the edges. Press down firmly to compress the fillings and close the sandwich.
⏱️ 1 min
- 8
Wrap the entire sandwich tightly in several layers of plastic wrap. Place the wrapped sandwich on a baking sheet. Put another baking sheet directly on top of the sandwich and weigh it down with heavy objects (such as several cans of food or a heavy cookbook).
⏱️ 1 min
- 9
Chill the weighted sandwich in the refrigerator for 1 to 2 hours. This pressing and chilling time allows the flavors to meld and the sandwich to firm up, making it easier to slice.
⏱️ 120 min
- 10
Once chilled, unwrap the sandwich. Using a sharp serrated knife, slice it into desired portions (e.g., 2-inch thick slices) and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Italian Combo Sandwich
For the Sandwich
- 1 Italian bread, long loaf
- 8 ounces provolone cheese, sliced
- 6 ounces smoked ham, sliced
- 4 ounces salami, sliced
- 4 ounces pepperoni, sliced
- 4 ounces mortadella, sliced
- 3 ounces prosciutto, sliced
- 1/4 cup mayonnaise
For the Vegetable Mixture
- 2 cups lettuce, shredded
- 1/2 red onion, thinly sliced
- 2 tomatoes, sliced
- 1/2 cup banana peppers, sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Take the loaf of Italian bread. Carefully slice off the top lengthwise, creating a "lid." Then, use your hands or a spoon to hollow out the soft inside of both the bottom and top halves of the bread, leaving a sturdy crust.
⏱️ 5 min - 2
Generously spread mayonnaise on the inside of both the bottom and top halves of the hollowed-out bread, ensuring an even coating.
⏱️ 3 min - 3
Begin layering the bottom half of the bread. First, place a layer of provolone cheese slices. Follow with a layer of smoked ham slices, then salami slices, pepperoni slices, mortadella slices, and finally, prosciutto slices. Try to distribute the meats evenly.
⏱️ 7 min - 4
In a separate medium-sized bowl, combine the shredded lettuce, sliced red onion, sliced tomatoes, and sliced banana peppers.
⏱️ 3 min - 5
Drizzle the olive oil and red wine vinegar over the vegetables in the bowl. Sprinkle with dried oregano, salt, and freshly ground black pepper. Toss the vegetables thoroughly to combine and ensure they are well coated with the dressing.
⏱️ 3 min - 6
Place the prepared vegetable mixture generously on top of the layered deli meats in the bottom half of the bread, mounding it slightly.
⏱️ 2 min - 7
Carefully place the top half of the bread back onto the bottom half, aligning the edges. Press down firmly to compress the fillings and close the sandwich.
⏱️ 1 min - 8
Wrap the entire sandwich tightly in several layers of plastic wrap. Place the wrapped sandwich on a baking sheet. Put another baking sheet directly on top of the sandwich and weigh it down with heavy objects (such as several cans of food or a heavy cookbook).
⏱️ 1 min - 9
Chill the weighted sandwich in the refrigerator for 1 to 2 hours. This pressing and chilling time allows the flavors to meld and the sandwich to firm up, making it easier to slice.
⏱️ 120 min - 10
Once chilled, unwrap the sandwich. Using a sharp serrated knife, slice it into desired portions (e.g., 2-inch thick slices) and serve immediately.
⏱️ 5 min