Ingredients
- 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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