Italian Stallion Hero

• 1/4 cups Red Wine Vinegar
• 1 teaspoon Dried Oregano
• 1/2 teaspoons Dried Mustard Powder
• Salt And Pepper, to taste
• 1/2 cups Extra Virgin Olive Oil
• 1 loaf Italian Bread With Sesame Seeds, About 24 Inches Long, Cut In Half Lengthwise
• 1/4 cups Thinly Sliced Red Onion
• 1/2 cups Seeded And Chopped Pepperoncini
• 1/2 cups Seeded And Chopped Cherry Peppers
• 1/2 cups Roasted Red Peppers
• 2 cups Finely Shredded Iceberg Lettuce
• 4 whole Tomatoes Thinly Sliced
• 5 ounces, weight Thinly Sliced Salami
• 5 ounces, weight Thinly Sliced Cappicola Aka Ham Aka Gabagool
• 5 ounces, weight Thinly Sliced Pepperoni
• 5 ounces, weight Thinly Sliced Mortadella
• 5 ounces, weight Thinly Sliced Provolone Cheese

1. For the dressing: In a small bowl, combine the vinegar, oregano, mustard, salt and pepper.
2. Stir to mix well.
3. Whisk in the olive oil until incorporated.
4. For the sandwich: On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping.
5. Place the bottom half of the loaf over the wrap.
6. Spread the red onion, pepperoncini, cherry peppers, and roasted peppers over the bread.
7. Scatter evenly with the lettuce and layer with the tomatoes.
8. Drizzle with a few tablespoons of the dressing.
9. Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly.
10. Top with a layer of provolone cheese.
11. Drizzle the remaining dressing over the cut side of the top of the loaf.
12. Place on the layered sandwich and enclose in the plastic.
13. Refrigerate for at least 1 hour or up to 4 hours to develop the flavors.
14. To serve, unwrap the sandwich and slice into large pieces 3 to 4 inches wide.
15. Serves 6 to 8.

red wine vinegar, oregano, salt, olive oil, italian bread, red onion, pepperoncini, cherry peppers, red peppers, tomatoes, weight, weight, pepperoni, mortadella, weight

Taken from tastykitchen.com/recipes/main-courses/italian-stallion-hero/ (may not work)