For each serving, spread one side of hoagie with 1 1/2 tablespoons of mayonnaise and the other half with 1 1/2 tablespoons mustard.
Cover bottom half of roll with 1/4 cup of arugula and top with 2 slices each tomato and provolone.
Shingle 1 ounce each of salami, pepperoni, mortadella and capicola on top of provolone. Finish with 1 tablespoon sliced pepperoncini and close hoagie roll. Wrap or pick and cut as desired. Serve cold.
CHEF’s TIP!
This sandwich holds well and is perfect for grab and go operations.
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