I have tried these submarine sandwiches in other parts of the country. They are just depressing knock offs of what should be a joyous thing with a few thin slices of meat, piled high with wilting iceberg lettuce on a limp roll.
- jar marinated artichoke - jarred roasted red pepper - sandwich oil - ciabatta rolls - deli sliced hard salami - deli sliced chorizo - deli sliced capicola - provolone cheese
Pile the salami, chorizo, capicola and provolone evenly between each of the 4 rolls. Top with the artichoke mixture and top of rolls.
Tightly wrap each sandwich in aluminum foil. Chill overnight if making ahead (*If making ahead, you may wish to reserve the oil drizzle to before heating to avoid soggy roll syndrome).