Description
A hearty and flavorful sandwich layered with savory fillings and topped with a creamy, tangy chopped salad—perfect for an elevated dinner experience.
Ingredients
4 large crusty sandwich rolls
2 tablespoons olive oil (30 ml)
1 teaspoon garlic powder (5 g)
250 g roasted chicken breast, sliced
200 g smoked turkey slices
150 g provolone cheese slices
1 large tomato (200 g), sliced
1 small red onion (100 g), thinly sliced
2 cups shredded iceberg lettuce (120 g)
1/2 cup sliced pepperoncini (75 g)
1/2 cup sliced black olives (80 g)
1/2 cup shredded mozzarella (60 g)
1/2 cup mayonnaise (120 ml)
2 tablespoons red wine vinegar (30 ml)
1 tablespoon Dijon mustard (15 ml)
1 teaspoon dried oregano (2 g)
1/2 teaspoon garlic powder (2 g)
Salt and black pepper to taste
Instructions
Preheat oven to 180°C (350°F). Slice rolls and brush with olive oil and garlic powder. Toast for 5–7 minutes.
Layer chicken, turkey, cheese, tomato, and onion inside the rolls.
In a bowl, combine lettuce, pepperoncini, olives, and mozzarella.
In another bowl, whisk mayonnaise, vinegar, mustard, oregano, garlic powder, salt, and pepper.
Toss salad with dressing until well coated.
Pile the salad onto the sandwiches and press gently.
Slice and serve immediately.
Notes
Use sturdy bread to prevent sogginess. Assemble just before serving for best texture. Adjust dressing quantity to taste.
- Prep Time: 20 minutes
- Cook Time: 7 minutes