Italian Sub Dip - cooking recipe

Ingredients

1/4 lb capicola (sliced thick) or 1/4 lb imported ham (sliced thick)
1/4 lb genoa salami (sliced thick)
1/4 lb pepperoni (sliced thick)
1/2 lb provolone cheese (sliced thick)
2 medium tomatoes or 4 roma tomatoes, chopped
1/2 onion, diced
1/2 cup shredded iceberg lettuce
1 tablespoon red wine vinegar
3 -4 tablespoons hot pepper, spread
salt
pepper
1 tablespoon oregano

Preparation

Cut the meats and cheese into small cubes.
Put the meats and cheese in a bowl and add the chopped tomatoes, onions and Red Wine Vinegar (I always add extra because I love vinegar).
When adding the hot pepper spread and oregano add a little at a time base it on how spicy you like your food. Season well with salt and pepper. Combine and chill. Let the flavors combine for an hour or overnight. Right before you are going to serve, toss in the lettuce. Serve with toasted Italian bread or focaccia bread. Enjoy!