This Italian Deli Style Sandwich Might Just Be Perfect
This Italian deli style sandwich is loaded with flavour—stacked cold cuts, sharp provolone, and a herby garlic mayo all chopped together and packed into a soft roll. It’s a viral recipe doing the rounds online, but I’ve remade it my way to keep things simple, punchy, and absolutely worth your time. Inspired by classic New York delis, this one’s crunchy, creamy, salty, and satisfying in every bite—no fluff, just a proper sandwich done right.
Ingredients
Chopped Filling
- 100g (3.5oz) - Mild Salami
- 100g (3.5oz) - Mortadella
- 100g (3.5oz) - Ham
- 100g (3.5oz) - Provolone Cheese
- 1 - Tomato, Roughly Chopped
- ½ - Red Onion, Roughly Chopped
- 100g (3.5oz) - Lettuce of Choice
- 1-2 - Pickled Chillies
- 1 Tbsp (20ml) - Red Wine Vinegar
- 1 Tbsp (20ml) - Extra Virgin Olive Oil
- Salt & Pepper
Herby Garlic Mayo
- 100g (3.5oz) - Mayonnaise
- 1 Tbsp (20g) - Dijon Mustard
- 1 - Garlic Clove, Grated
- 1 tsp (1g) - Dried Parsley
- 1 tsp (1g) - Dried Basil
- 2 tsp (10ml) - Red Wine Vinegar
- Salt & Pepper
Bread
- 2 - Baguettes or Hoagie Rolls
Instructions
- Add all of the herby garlic mayonnaise ingredients into a bowl and mix to combine. Store in the fridge until ready to serve.
- Chop all of the remaining ingredients and add them to a bowl. Add extra-virgin olive oil, red wine vinegar, and seasoning to taste, and mix to combine.
- Slice and toast the rolls to your liking and spread both sides with the herby garlic mayonnaise. Add in the filling and close. Slice in half and dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Wrap the chopped filling tightly in cling film or store it in an airtight container. It will keep in the fridge for up to 3 days. Avoid adding the olive oil and red wine vinegar dressing until just before serving to keep the texture fresh. The herby garlic mayo can be spread on the bread when assembling. If pre-assembling the full sandwich, wrap tightly and eat within 24 hours for best results. Not recommended for freezing.
Watch How To Make The Recipe
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