“On a Roll Sandwich Company jobs” sounds like a search for employment, not a dish, so this page can’t provide reliable hiring details or pretend the phrase names a recipe. Instead, make a hearty deli-style Italian sandwich on a roll: crusty bread layered with salami, ham, provolone, crisp vegetables, and a tangy dressing. It is easy to assemble, works for lunch or a casual dinner, and can be adjusted to suit what you have on hand.
Ingredients
- 4 Italian sandwich rolls, about 6 inches (15 cm) each, or 4 soft hoagie rolls
- 8 oz (225 g) thinly sliced cooked ham
- 8 oz (225 g) thinly sliced Genoa salami
- 8 oz (225 g) sliced provolone cheese
- 2 cups (90 g) shredded iceberg lettuce
- 1 medium ripe tomato, about 8 oz (225 g), thinly sliced
- ½ small red onion, about 2 oz (55 g), thinly sliced
- ½ cup (75 g) sliced pepperoncini, drained
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) red wine vinegar
- ½ teaspoon (1 g) dried oregano
- ¼ teaspoon (1 g) fine salt, plus more to taste
- ⅛ teaspoon (0.3 g) freshly ground black pepper
- 2 tablespoons (30 g) mayonnaise, optional
Instructions
- Prepare the vegetables. Shred the lettuce, slice the tomato and onion, and drain the pepperoncini well. If the tomato is especially juicy, blot the slices lightly with a paper towel to keep the rolls from becoming soggy.
- Make the dressing. Whisk the olive oil, red wine vinegar, oregano, salt, and black pepper in a small bowl. Taste and adjust the seasoning; pepperoncini and deli meats are already salty, so add salt sparingly.
- Split the rolls lengthwise, leaving one edge attached if you like a hinged sandwich. For a softer, more cohesive bite, remove a little of the fluffy interior from the top half. Spread mayonnaise inside the rolls if using.
- Layer the provolone, ham, and salami evenly among the four rolls. Fold the meat slices rather than laying them flat in a dense stack; this gives the filling a lighter texture and makes the sandwiches easier to bite.
- Add the tomato, red onion, pepperoncini, and shredded lettuce. Drizzle the dressing over the vegetables just before serving, dividing it evenly among the rolls. Close the sandwiches gently, cut in half if desired, and serve promptly.
Tips
- Choose the right roll: A sturdy Italian roll or hoagie roll holds the filling without collapsing. If the bread is very soft, avoid overloading it with dressing or wet vegetables.
- Keep the crunch: Put the lettuce between the wetter tomato and the bread, or dress the lettuce separately and add it at the last minute. Drain pepperoncini thoroughly.
- Adjust the dressing: For a milder sandwich, use 1 tablespoon (15 ml) vinegar and 1 tablespoon (15 ml) water. For more tang, add another teaspoon of vinegar rather than pouring in a large amount at once.
- Make ahead carefully: Slice the vegetables and mix the dressing up to a day ahead, storing them separately in the refrigerator. Assemble close to serving so the rolls stay fresh.
Serving Suggestions
Serve each sandwich with kettle-style potato chips, a dill pickle, or a simple green salad. For a more substantial meal, add pasta salad, roasted potatoes, or a cup of vegetable soup. If packing the sandwiches for a picnic or lunch, keep them chilled in an insulated bag with ice packs, and pack the dressing separately when possible. Do not leave meat or cheese sandwiches at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
For a platter, cut the sandwiches into halves or thirds and secure each piece with a pick. Put extra pepperoncini, sliced onion, and dressing on the side so guests can customize their portions.
Variations
- Turkey and provolone: Replace the ham and salami with 16 oz (450 g) sliced turkey. Add roasted red peppers for sweetness.
- Vegetarian deli roll: Skip the meat and add grilled zucchini, roasted red peppers, artichoke hearts, and extra provolone. Pat marinated vegetables dry before adding them.
- Spicy version: Use hot cherry peppers or sliced pickled jalapeños in place of some or all of the pepperoncini. Their heat and saltiness vary, so taste before adding extra salt.
- Toasted sandwich: Assemble the bread with cheese and meat, then warm it in a 375°F (190°C) oven for about 5–8 minutes, just until the cheese softens. Add lettuce, tomato, onion, pepperoncini, and dressing after heating.
Storage and Reheating
For best texture, store the components separately and assemble the rolls when ready to eat. Refrigerate sliced deli meat, cheese, and prepared vegetables within 2 hours; keep them covered and use within 3–4 days, or follow any earlier use-by date on the package. The dressed, fully assembled sandwiches are best eaten right away, but can be wrapped and refrigerated for up to 24 hours; the bread will soften as it absorbs moisture.
This sandwich is usually served cold, so reheating is optional. To warm a meat-and-cheese roll, remove the lettuce, tomato, onion, and pepperoncini first. Heat the sandwich in a 350°F (175°C) oven until warmed through, then add the cold toppings and dressing. If reheating leftovers, the USDA FSIS recommends reaching 165°F (74°C); check the center with a food thermometer. Refrigerate leftovers promptly and never leave them out past the 2-hour limit.
Frequently Asked Questions
Is “On a Roll Sandwich Company jobs” a recipe name?
No. The phrase reads like a search for job openings at a business, and it does not identify a recognized sandwich recipe. Hiring information can change, so check the company’s official listings or contact the business directly. The recipe here is a general deli-style sandwich, not an official company item.
Can I make these sandwiches ahead?
You can prepare the sliced vegetables and dressing ahead, but assemble the rolls shortly before serving for the best texture. If you need to pack them in advance, keep them wrapped and cold, and put dressing on the side to limit sogginess.
What can I use instead of pepperoncini?
Banana peppers are a mild, easy-to-find substitute with a similar tang. Pickled cherry peppers are a sharper, often spicier option. Drain either substitute well before adding it to the roll.
How do I keep a sandwich from getting soggy?
Drain pickled vegetables, blot juicy tomato slices, and use a moderate amount of dressing. Assemble just before serving, or place lettuce between the bread and wetter fillings as a partial barrier.
Can I toast the whole sandwich?
Yes, but toast only the roll with the meat and cheese first. Add lettuce, tomato, onion, pepperoncini, and dressing after it comes out of the oven so the vegetables stay crisp and cool.
Can I make this without mayonnaise?
Yes. The olive oil and vinegar dressing provides plenty of flavor on its own. You can also use a thin spread of mustard, or leave the bread plain and let the meat, cheese, and vegetables carry the sandwich.
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