1-First Step: Mix the dressing. Start by pouring the 4 ounces red wine vinegar and 3 ounces olive oil into a shaker bottle. Put the lid on tight and shake well until the mixture looks blended. This simple combo is what gives the sandwich that classic deli taste, so do not rush this part. Once mixed, set the dressing aside while you work on the vegetables. If you want a smoother bite, taste it quickly and add a pinch of salt or extra oregano only if needed. The goal is a balanced mix that will soak into the bread and meats without making everything soggy.

2-Second Step: Prepare the lettuce. Take the 1.25 cups shredded iceberg lettuce and place it in a medium bowl. Season it with the 0.75 teaspoon dried oregano, plus salt and pepper to taste. Then drizzle a small amount of the oil and vinegar mixture over the lettuce and toss lightly. This step matters because the lettuce should taste seasoned, not drenched. Do it right before assembly so it keeps its crunch. Shredded iceberg is the classic choice here because it stays crisp and gives the sandwich that familiar deli texture.

3-Third Step: Prep the bread and fillings. Grab the 1 large sub roll and slice it open lengthwise. If the bread feels too thick inside, hollow out some of the soft interior. That gives you more room for the fillings and helps stop the sandwich from slipping apart. Now lay out the meats and cheese: 0.1 pounds thinly sliced capicola, 0.1 pounds thinly sliced Genoa salami, 0.1 pounds thinly sliced boiled ham, 0.1 pounds thinly sliced pepperoni, and 0.2 pounds provolone cheese. Keeping the slices thin is one of the best tricks for a better texture. Thin layers fold nicely and give you that stacked deli look.

4-Fourth Step: Build the sandwich. Layer the meats onto the bottom half of the sub roll in this order: capicola, Genoa salami, boiled ham, pepperoni, then provolone cheese. This order is not strict, but it helps create a nice base and keeps the cheese close to the meats so the sandwich feels rich and balanced. Next, add the seasoned shredded lettuce over the cheese. Follow with the 4 medium destemmed, seeded, and sliced cherry peppers, the 1 medium sliced tomato, and the 1 medium sliced onion. If you like the onion flavor a little softer, soak the slices in water first, then pat them dry before adding them to the sandwich.

5-Fifth Step: Add the dressing and finish the build. Pour the remaining oil-vinegar mixture over the bread and meats so everything gets coated. This is the part that gives the Ultimate Italian Sandwich that juicy, old-school bite. The bread should soak up the dressing, but not so much that it turns mushy. Place the top half of the roll on the sandwich and press gently. For a traditional deli-style finish, wrap the sandwich in parchment paper before cutting. That helps hold everything together and makes it feel like something special from the corner shop.

6-Final Step: Slice and serve right away. Cut the sandwich in half and serve immediately. That is the best way to keep the lettuce crisp and the bread from getting too soft. If you wait too long, the tomato and dressing will start working against the texture, so this is a sandwich that really wants to be eaten fresh.