Vinny R’s Italian Hero

Name: Vinny R’s Italian Hero
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 small red onion, halved and thinly sliced; 2 tablespoons red wine vinegar; 2 tablespoons Vinny R’s Italian Seasoning, divided; 2 large tomatoes, thinly sliced; 1 teaspoon kosher salt, plus more as needed; Four (6- to 8-inch-long) crusty rolls, such as Italian semolina, sesame, or demi baguettes, split lengthwise; 4 ounces sliced provolone; 4 ounces thinly sliced salami (any variety); 4 ounces thinly sliced soppressata; 4 ounces thinly sliced mortadella; 4 ounces thinly sliced prosciutto or speck; 1 cup sliced pepperoncini or banana peppers (mild or hot, as desired); 1 head hearts of romaine, thinly sliced; 2 tablespoons extra-virgin olive oil

Italian Hero Sandwich with Vinny R Seasoning

It’s picnic season–meaning the time of year when you might wrap up a sandwich for the beach, a hike, or a concert in the park. There’s no better choice than an Italian hero. The most iconic sandwich answers to many names (sub, hoagie, grinder), but the filling is consistent: the perfect balance of savory cured meats (salami, mortadella, prosciutto, soppressata), cheese, ripe tomatoes, pickled peppers, and red onions and lettuce tossed in zippy red wine vinegar and olive oil dressing.

You can mix up the cured meats and cheeses to your liking (coppa, speck, and regionally flavored salamis are all good options), but don’t mess with the seasoning–Vinny R’s Italian seasoning gives the tomatoes and dressing pitch perfect Italian flavor.

Vinny R’s Italian Hero

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Servings

4 sandwiches

Prep Time

15 minutes

Cook Time

5 minutes

For the best balance of flavors and texture, remove excess bread from the middle of each half, so you’re left with the crusty shell to cradle the ingredients. For an extra toasty flavor and texture, toast the bread halves before assembling the sandwiches. Mayo or whole grain mustard are not traditional here but add them if you wish. The most important part of assembly? The “smush” at the end to meld flavors and allow the bread to absorb the delicious dressing.

Ingredients

1 small red onion, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons Vinny R’s Italian Seasoning, divided
2 large tomatoes, thinly sliced
1 teaspoon kosher salt, plus more as needed
Four (6- to 8-inch-long) crusty rolls, such as Italian semolina, sesame, or demi baguettes, split lengthwise
4 ounces sliced provolone
4 ounces thinly sliced salami (any variety)
4 ounces thinly sliced soppressata
4 ounces thinly sliced mortadella
4 ounces thinly sliced prosciutto or speck
1 cup sliced pepperoncini or banana peppers (mild or hot, as desired)
1 head hearts of romaine, thinly sliced
2 tablespoons extra-virgin olive oil

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Directions

Place the sliced onion in a mixing bowl with ice water for 10 minutes, and then drain. Return onion to bowl and add the red wine vinegar, 1 tablespoon plus 1 teaspoon Vinny R’s seasoning and 1 teaspoon salt. Toss to combine and set aside.
Slice the tomatoes, place them on a plate and season with the remaining Vinny R’s.
Arrange the rolls cut-side up so they lie flat. Remove excess bread from the middle of the roll. Layer the bottom half of the bread with the sliced provolone, and then the cured meats. Top the meat with tomato slices a scattering of the pickled peppers.
Add the hearts of romaine and olive oil to the red onion mixture and toss until well coated. Season to taste with salt. Pile the lettuce mixture onto the top half of the roll, and then close the sandwich and “smush” the two halves together.
Serve immediately, or tightly wrap the sandwiches in parchment paper or foil and cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.