INGREDIENTS
1 tbsp
red wine vinegar
1 tbsp
dried oregano
2 tbsp
olive oil
2
submarine rolls
2
roasted red bell peppers, cut into strips (about 1/2 cup)
4 oz
thinly sliced prosciutto or ham (about 6 slices)
4 oz
thinly sliced salami (about 8 slices)
4 oz
thinly sliced provolone cheese (about 4 slices)
1
medium tomato, sliced
1/2
head iceberg lettuce, shredded