Ingredients
Scale
- 1 long, wide hoagie roll, sliced lengthwise
- Mustard
- Mayonnaise
- 3⁄4 pound shaved Boar’s Head rosemary ham
- 3⁄4 pound shaved Boar’s Head turkey
- About 30 slices pepperoni
- 14 pepperoncini rings (about 1⁄2 cup)
- 8 to 10 thin slices provolone cheese
- 8 to 10 thin slices Cojack cheese
- 1 head romaine, chopped
- 8 to 10 tomatoes, sliced very thinly
- 1⁄2 red onion, sliced very thinly
- 2 Tbls. Italian seasoning
- Salt and black pepper
- 1 bottle Kraft Zesty Italian dressing
Instructions
- Starting with the bottom half of the hoagie roll, layer all the ingredients except the dressing in the order listed. Put the dressing on the inside of the top half of the roll; poke the roll with a fork to help the dressing sink into the bread.
- Wrap the sandwich in foil and put back in the bag the roll came in. Refrigerate about 1 hour. Sandwich can keep in the fridge for a couple of days.
- As needed, slice 2-inch pieces off the sandwich, slicing through the foil so the sandwich doesn’t fall apart.