Six Foot Meatless Italian Hero Recipes

Steps:

• In a small bowl, combine the vinegar, oregano, mustard, salt and pepper.
• Stir to mix well.
• Whisk in the olive oil until incorporated.
• On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping.
• Place the bottom half of the loaf over the wrap.
• Spread the pepperoncini and cherry peppers over the bread.
• Scatter evenly with the lettuce and layer with the tomatoes.
• Drizzle with a few tablespoons of the dressing.
• Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly.
• Top with a layer of provolone cheese.
• Drizzle the remaining dressing over the cut side of the top of the loaf.
• Place on the layered sandwich and enclose in the plastic.
• Refrigerate for at least 1 hour or for up to 4 hours to develop the flavors.
• To serve, unwrap the sandwich and slice into large pieces about 3 to 4 inches wide.

Steps:

• Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.
• Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.
• Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.

Steps:

• In a large skillet, cook onions in oil over low heat for 15-20 minutes or until golden brown, stirring occasionally. , Meanwhile, place the cream cheese, ricotta cheese, olives and garlic in a food processor. Cover and process until blended. Spread over baguettes. Layer bread bottoms with roast beef, peppers, artichokes and caramelized onions; replace tops. Cut each into six slices.