La Brea Bakery
4 La Brea Bakery* French
8 slices mortadella
12 slices capicola
8 slices salami
8 pepperoncini, sliced
1 cup shredded iceberg lettuce
4 slices provolone cheese
3 tablespoons fresh lemon juice
(about 1 1/2 lemons)
1/2 tablespoon finely
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly cracked black pepper,
To prepare the vinaigrette, combine lemon juice and shallot in a small bowl and
let sit for about 10 minutes. Whisk in olive oil, salt and pepper. Adjust the lemon
juice and salt to taste.
Slice baguettes in half lengthwise. On the bottom half of each baguette, place a
layer of mortadella, followed by a layer of capicola and a layer of salami. Scatter
pepperoncini evenly over the meats.
In a small bowl, toss lettuce with 4 tablespoons of vinaigrette. Place the lettuce on
top of the pepperoncini. Top with provolone and close the sandwich. Makes 4 servings.
Brands may vary by region; substitute a similar product.