Submarine Sandwich

Method

1. Slice the 1 sub roll lengthwise with a serrated knife, cutting almost but not all the way through so the halves stay hinged. If you like a crisper sub, lay it cut-side up under a hot grill for 3 minutes, just until the crumb is dry and pale gold, then let it cool a moment.
2. Sprinkle 1 tsp of red wine vinegar and 1 tsp of the 2 tsp of olive oil over both cut faces of the roll so the bread drinks it in — this seasoning of the bread is what makes a deli sub taste like one. Reserve the remaining oil.
3. Shingle the 30 g of provolone along the bottom half of the roll, overlapping the slices so they form a moisture barrier over the bread. Then layer the meats in loose folds rather than flat sheets, for height and bite: 30 g of Genoa salami, 30 g of capicola and 30 g of mortadella.