Ingredients
- 1 cup Kewpie mayonnaise
- 2 Tbsp rice vinegar
- 3 Tbsp Spicy Chili Crunch
- ¼ cup chopped spicy pepperoncini
- ¼ red onion, thinly sliced
- 1 head iceberg lettuce, shredded
- 1 Large loaf of rustic Italian bread
- 10 ea. Provolone cheese, sliced
- 10 ea. Ham, thinly sliced
- 6 ea. Soppressatta salami, thinly sliced
- 6 ea. Genoa salami, thinly sliced
- 6 ea. Deli-sized pepperoni, thinly sliced
- 3 oz Parmigiano-Reggiano cheese, freshly grated (for topping)
- Tomatoes, sliced (optional for topping)
Preparation
- Combine mayo, vinegar, and chili crunch with whisk.
- Fold in pepperoncini and red onion until completely coated. Set aside and heat oven at 350 F.
- Cut bread in half lengthwise and remove about half of the soft inner dough (this can be dried and used for croutons or breadcrumbs).
- Add the sliced cheese on both sides before baking for 5-7 minutes or until golden and the cheese is melted.
- Layer the meat onto the bread, distribute equally between both sides, drizzling with fresh parmesan and more Spicy Chili Crunch before bringing back to the oven, heating for another 5-7 minutes or until meat is warmed through.
- While the sandwich is toasting, bring out the pepperoncini onion mixture from earlier. Add in shredded lettuce and toss until well coated.
- Once the sandwich is warm, bring it out from the oven and add a thick layer of the salad before capping it off with the other side and slicing!
