English and Italian Finger Sandwiches

• 1/4 cup extra-virgin olive oil
• 2 teaspoons red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• One 14- to 16-ounce loaf Italian bread (from a bakery), sliced into 24 thin slices
• 1/3 cup roasted red peppers
• 1/3 pound thinly sliced salami
• 1/3 pound thinly sliced prosciutto di Parma
• 1/3 pound thinly sliced mortadella
• 1/2 cucumber, peeled if waxy, thinly sliced
• Fresh basil leaves, as needed
• 4 to 5 pickled pepperoncini, sliced

1. Stir together the oil, vinegar, oregano, salt and some pepper in a small bowl.
2. On a work surface, spread out the bread and brush the oil and vinegar mixture onto all of the slices.
3. Layer half of the bread slices with the red peppers, salami, prosciutto, mortadella, cucumber slices, basil and pepperoncini.
4. Top with the remaining bread slices.
5. Using a serrated knife, cut away the crusts from each sandwich.
6. Cut each sandwich into thirds.
7. Place them on a tray and serve.

extravirgin olive oil, red wine vinegar, oregano, kosher salt, freshly ground black pepper, italian bread, red peppers, salami, parma, mortadella, cucumber, fresh basil, pepperoncini

Taken from www.foodnetwork.com/recipes/valerie-bertinelli/english-and-italian-finger-sandwiches.html (may not work)