Everything you love about an Italian hoagie, piled into small rolls. Deli meats, provolone, and crisp vegetables get tossed in a creamy, tangy dressing, then spooned into split Italian rolls. The dip takes about 10 minutes, is best made the night before, and one batch fills about 10 sliders.
Ingredients:
- 2/3 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Italian seasoning
- 1/4 pound ham, chopped
- 1/4 pound Genoa salami, chopped
- 1/4 pound capicola, chopped
- 1/4 pound provolone, chopped
- 1 pint grape tomatoes, quartered
- 1/2 cup banana peppers (or sweet or hot pickled pepper strips, or pepperoncini), chopped
- 1/4 of a medium red onion, finely minced
- 1 head romaine lettuce, chopped
- 10 small Italian rolls (slider size)
Instructions:
- In a large bowl, whisk together the mayonnaise, red wine vinegar, and Italian seasoning until smooth.
- Add the ham, salami, capicola, provolone, tomatoes, peppers, and onion, and toss until everything is coated in the dressing.
- Put the lettuce on top, cover, and refrigerate overnight (or at least 1 hour).
- When you are ready to serve, split the rolls and, if you like, toast them lightly.
- Stir the lettuce into the dip, pile it into the rolls, and serve.
Note: For 10 people as sandwiches, double everything and use about 20 rolls. Keeping the lettuce on top until serving stops it from wilting, and filling the rolls close to serving keeps the bread from getting soggy. The dip also works on its own with bagel chips, pita chips, or toasted slices of crusty bread. For a little heat, add 1/4 teaspoon crushed red pepper flakes. Leftover dip keeps in the refrigerator for close to a week.