a submarine roll (I prefer white over wheat just because it usually has a better crust)
Genoa salami, deli sliced
deli sliced ham (fresh from the deli or at least without preservatives)
pickles (I prefer Vlasic sandwich stackers)
sliced hot peppers
salt and pepper
1. Slice submarine roll lengthwise, making sure to leave a hinge on one side so that the two halves are still attached. Lay it out open-faces and spread spicy mustard on one side and mayonnaise on the other.
2. Layer on Genoa salami, then ham, and then a few slices of provolone cheese.
3. Place sandwich, open-faced, in a toaster oven. Toast for about 5-10 minutes, or until bread is lightly crispy and cheese has melted. This is a good time to slice the onion and tomato.
4. Once sandwich is toasted, layer on sliced tomato, pickle(s), onion, hot peppers, and lettuce. Add salt and pepper to taste.
5. Fold over sandwich and enjoy! I usually end up dripping tomato juice all over myself and the plate.
Note: If I’m packing this for my lunch the next day, I leave off the lettuce and tomato and wrap the whole contraption tightly in saran wrap. I find that letting the sandwich sit in the fridge overnight helps the flavors intermingle within the sandwich. I especially appreciate the way the juice from the hot peppers works with everything else.