Ingredients
4 submarine buns, (10-inch)
¼ cup mayonnaise
½ lb provolone cheese, mild, sliced
1 lb cold cuts, such as ham, mortadella, smoked turkey, and capicollo, mixed
2 tomatoes, sliced
2 cups iceberg lettuce, thinly sliced
1 green bell pepper, seeded and thinly sliced
½ red onion, thinly sliced
2 tbsp vegetable oil
1 tbsp red wine vinegar
⅛ tsp dried oregano
Preparation
On a work surface, cut the buns in half horizontally without cutting all the way through. Spread the inside of the buns with the mayonnaise. Add the cheese, followed by the cold cuts, tomatoes, lettuce, green pepper and onion. Season with salt and pepper.
In a small bowl, whisk together the oil, vinegar and oregano. Drizzle the vinaigrette over the vegetables and close the submarines.
Serve and enjoy.
