With Renegade Sweet Toscana
2 (12-Inch) Italian Rolls or Baguettes
1 Package (7.5 Ounces) Renegade Sweet Salami Toscana, Thinly Sliced
3 – 4 Ounces (6 – 8 Slices) Mild Vegan Cheese Slices, Such as Provolone or Swiss
1 Large Tomato, Thinly Sliced
¼ Medium Yellow Onion, Thinly Sliced
2 Cup Shredded Iceberg or Romaine Lettuce
2 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
½ Teaspoon Dried Oregano
¼ Teaspoon Salt
¼ Teaspoon Ground Black Pepper
2 – 4 Pepperoncini Peppers, Sliced (Optional)
1) Slice the bread in half lengthwise without cutting all the way through. Working with one roll at a time, line both sides with slices of salami, slightly overlapping for complete coverage. Add a layer of cheese slices on top.
2) Arrange a layer of tomato and onion slices on the bottom half, with a generous tangle of shredded lettuce in the center.
3) In a small bowl, whisk together the olive oil, vinegar, oregano, salt, and pepper to make a rustic vinaigrette. Drizzle evenly all over the filling. Finish with sliced pepperoncini for a bit of extra heat, if desired.
4) Close the bread firmly and slice the bread in half down the middle, making two 6-inch sandwiches. Repeat with the second roll. Serve right away or wrap in parchment paper to take on the go. Prepared sandwiches will keep for 3 – 4 hours at room temperature.
Makes 4 Servings
These sandwiches can also be pressed and toasted as panini. Cook on a hot griddle, pressing down firmly on each side, until lightly toasted all over and the cheese begins to melt. Serve hot.