Antipasto Sandwich - cooking recipe

Ingredients

1 round loaf Italian bread
10 leaves romaine lettuce, shredded
1 cup roasted red pepper
10 thin slices sweet onions
9 thin slices provolone cheese
10 thin slices italian salami
6 slices mortadella
11 slices coppa salami
12 slices tomatoes
green olives
black olives
pepperoncini pepper
mayonnaise

Preparation

Cut the bread horizontally into 5 slices.
Lay a large piece of plastic wrap on your work surface, the place the bottom layer of bread in the center.
Spread with a thin coat of mayonnaise (all layers will get a thin coat- this keeps the bread from getting soaked with juices), 1/2 the romaine, the roasted red peppers and the onion.
Add the next slice of bread, coat with mayonnaise, then all the provolone and salami.
Add the next slice, coat with mayo, then the remaining romaine, and the mortadella.
Next slice, mayo, tomato, coppa.
Top with the last slice of bread, press down on the sandwich lightly with your hands.
Wrap very tightly in plastic wrap, and refrigerate for at least 1 hour, but preferably 3-4.
Slice and serve with the olives and pepperoncini.