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 ...

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