YIELD: 4 servings

For the Vinaigrette:
¼ cup plus 2 Tbsps. fresh lemon juice (about 3 lemons)
1 shallot, peeled, finely chopped (about 1 Tbsp.)
¼ cup plus 2 Tbsps. extra-virgin olive oil
1 tsp. kosher salt
Freshly cracked black pepper, to taste
 
Shredded iceberg or romaine lettuce
4 white 3” x 6” sandwich rolls, split length wise
8 slices mortadella
12 slices capicola
8 slices salami
8 peperoncinis
8 slices Provolone cheese

1. To make the vinaigrette: In a small bowl, combine the lemon juice and shallot; let rest for about 10 minutes. Whisk in the oil, salt and pepper. Adjust the lemon juice, salt and pepper to taste.
2. Dress lettuce with vinaigrette.
3. Per order, layer the bottom half of a roll with 2 slices mortadella, 4 slices capicola and 2 slices salami. Place 2 peperoncinis atop meats. Spread dressed lettuce atop peperoncinis. Place 2 slices Provolone atop lettuce. Finish the sandwich with the top half of the roll.

Recipe and photo: La Brea Bakery