2 tablespoons red wine vinegar |
1 teaspoon kosher salt plus more to taste |
1 -1/2 teaspoon finely chopped rosemary leaves |
freshly ground black pepper |
6 tablespoons extra-virgin olive oil |
1 roasted red bell pepper, peeled, seeded; excess ribs removed, sliced into 1/4 inch strips |
2 cups shredded iceberg lettuce |
2 foot long loaves seeded semolina bread, about 8 ounces each, split |
4 ounces thinly sliced genoa salami |
4 ounces thinly sliced mortadella |
4 ounces thinly sliced provolone cheese |
4 ounces thinly sliced soppresatta |
4 ounces thinly sliced prosciutto or coppa |
4 ounces fresh mozzarella, thinly sliced |
1 large vine-ripened tomato, thinly sliced |
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