Kosher salt and freshly cracked black pepper, to taste
DIRECTIONS:
Using an immersion blender, blend together all vinaigrette ingredients until a smooth sauce has formed. Taste for seasoning and reserve.
In a small bowl, toss salad greens in a tablespoon or two of vinaigrette and set aside.
Cut bread in half and scoop out thick bread parts.
Liberally brush vinaigrette on both sides of the bread, evenly spreading the vinaigrette from end to end.
To assemble, use half of each ingredient and layer roast beef, mozzarella, basil leaves, salami, pepperoncini, dressed greens, turkey and red onion. Repeat with other half and close the sandwich.
Using plastic wrap, wrap the sandwich very tight and let rest for 1 to 2 hours, up to overnight for best results.
