
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
½ teaspoon kosher salt
¼ teaspoon coarsely ground black pepper
1 clove garlic, grated
8 ounces sliced deli turkey breast
8 thin slices grande Sopressata salame (about 2½ ounces)
12 thin slices Genoa salame (about 2¼ ounces)
15 thin slices Italian dry salame with black pepper (about 2 ounces)
8 slices Calabrese salame (about 2½ ounces)
½ (8-ounce) package sliced fresh mozzarella cheese
½ (8-ounce) package sliced provolone cheese
2 medium roma tomatoes, seeded and diced
4 mini sweet peppers, stemmed, seeded and thinly sliced
¼ cup pepperoncini, drained, stemmed and sliced
¼ cup drained and halved Castelvetrano pitted olives
8 small romaine lettuce leaves
16 (½-inch-thick) slices Sourdough Bread