Ingredients

1 crusty peasant bread roll, 6-8 inches in length, sliced through the middle
1 ounce olive oil
1 ounce quality balsamic vinegar, such as Antica Italia
1 1/2 ounces paper-thin slices of mortadella (Italian bologna)
1 1/2 ounces thinly sliced Genoa salami
1 ounce paper-thin slices of imported prosciutto
1 1/2 ounces thinly sliced provolone cheese
4 thick slices of fresh tomato
Several lettuce leaves
Sicilian marinated olives and pepperoncini

Directions

Place the bread on a cutting board and drizzle one half with olive oil and the other half with the balsamic vinegar, covering the entire cut surface of the bread. Fold the mortadella in half and distribute evenly on the bottom half of the roll. Add the Genoa salami and the prosciutto, followed by the provolone cheese. Top with the sliced tomato and lettuce leaves, cover with the top half of the bread, and slice the sandwich in half. Garnish with Sicilian marinated olives and pepperoncini and serve. Makes 1 sandwich.