Aug
2nd
Sandwiches are, hands down, my favorite food group. Nothing is tastier or more satisfying to me than meat, cheese, and a few vegetables layered on soft, chewy bread. And when it comes to sandwiches with Italian meats, I love ordering them at sandwich shops because they inevitably come with an amazing oil and vinegar dressings. It is so much better than just Italian dressing. Anyone can throw salami and cheese on bread, but I wanted to replicate the dressing that makes these sandwiches famous. My Genoa Salami and Provolone Sandwich with Oil and Vinegar Dressing recipe really hits the spot!
I started with a basic red wine vinaigrette recipe and tweaked it slightly until it tasted exactly right. I increased the amount of vinegar, added some minced garlic, and seasoned it with dried Italian Seasoning. The results are spectacular.
Customize your sandwich just the way you like it with Italian ham, capicola, or pepperoni. Add hot peppers, black olives, or green peppers. I like to stick to the basics, but get creative with your sandwich! I may never visit a sandwich shop again… except perhaps for inspiration on my next great masterpiece!
Directions:
In a small jar with a tight-fitting lid, combine olive oil, vinegar, shallot, mustard, garlic, Italian seasoning, salt, and pepper. Shake vigorously to combine and set aside to allow flavors to blend while assembling the sandwiches.
Open rolls and lay flat. Spread the bottom half of each roll with 1 T. mayonnaise. Layer 3 slices of salami on each sandwich followed by 2 slices of cheese per sandwich.
Layer 1-2 slices of tomato on each sandwich followed by a few of sweet onion. Top with lettuce leaves.
Drizzle each sandwich with 2 T. oil and vinegar dressing. Serve immediately. Cover and refrigerate the remaining dressing for up to 7 days. Bring to room temperature and shake to recombine before using.
