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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.