First thing, you take your bread and you open it up. Not all the way through—just enough so it holds everything together. Then you go inside and take some of that soft bread out or press it down to the crust. You need space. That’s how everything sits properly.
Now you go in with your oil. Light drizzle. Then a little vinegar. Don’t overdo it, just enough to bring everything together.
Start layering. Provolone goes down first. Then your meats—capicola, mortadella, salami. Lay them in, don’t just stack them. Spread them out so they cover the whole roll.
Now you go in with your mozzarella. Fresh slices. Let that sit right on top.
Then your vegetables. Lettuce or spinach, tomatoes, onions. Spread everything out. You don’t want one bite with everything and the next with nothing.
Season it. Salt, oregano, and pepper. If you’re adding extras like pickles or peppers, this is where they go.
Close it up, press it slightly—not too much—and it’s ready.
