|Italian bread loaf||1 (crusty type)|
|Extra virgin olive oil||1 Tablespoon, seasoned with salt, pepper, garlic, basil, oregano and sage|
|Capicolla||1⁄4 Pound (Italian peppered ham)|
|Prosciutto/Boiled ham||1⁄4 Pound|
|Thin mozzarella cheese slices||3 (fresh)|
|Thin fontina cheese slices||4|
|Olive oil||1 Tablespoon|
|Sliced tomatoes||1⁄4 Cup (4 tbs)|
|Thinly sliced onions||1⁄4 Cup (4 tbs)|
|Pepperoncini||1⁄4 Cup (4 tbs), pickled|
1. Slice bread lengthwise. Spread the inside of the bread with seasoned extra-virgin olive oil. Layer the meats and cheeses. Add your choice of condiments. Press the top of the bread firmly back onto the sandwich, and define portions with long sandwich picks or toothpicks.
2. Cut between the picks, using a sharp serrated knife.