• 4 ciabatta rolls
• Butter, to your liking
• 2 tbsp American mustard
• 8 baby gem lettuce leaves, washed and dried
• 16 thin slices of hot sopressa
• 12 slices of prosciutto
• 8 slices of mortadella
• 16 slices of capocollo
• 8 slices of smoked ham
• 8 slices of provolone dolce cheese
• ½ red onion, thinly sliced
• 2 dill pickles, cut into slices about 3mm thick
• 150g mixed Italian pickled vegetables (giardiniera)
• 8 guindilla peppers, chopped
• 3 tbsp Italian dressing (see below)
• Hot sauce, to taste

For the Italian dressing

• 1 tbsp flat-leaf parsley leaves
• 1 tbsp basil leaves
• 1 tsp oregano leaves
• 1 sprig of thyme, leaves picked
• 2 tbsp white onion, roughly chopped
• 1 garlic clove, roughly chopped
• 1 tsp sugar
• 2½ tsp red wine vinegar
• 100ml extra virgin olive oil
• sea salt and freshly ground pepper, to taste