Italian Picnic Heroes

Name: Italian Picnic Heroes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 to 8 sandwiches
Cuisine: Italian American
Ingredients: ¼ medium green cabbage (about ½ pound), cored and thinly sliced lengthwise (about 3 cups); Kosher salt (such as Diamond Crystal); 1 small red onion, halved and sliced thinly; ¼ cup chopped fresh parsley, leaves and tender stems; 1 tablespoon olive oil; 2 teaspoons red wine vinegar; 2 teaspoons dried oregano; Freshly ground black pepper; 1 (16-ounce) jar roasted red peppers, drained and pat dry (about 1 ½ cups); 1 tablespoon tomato paste; 1 teaspoon Calabrian chile paste, plus more to taste (optional); 1 teaspoon sugar; 2 garlic cloves, minced; 2 (8- to 10-inch) hero rolls (plain, seeded or whole wheat); ½ pound thinly sliced deli turkey; ¼ pound thinly sliced deli ham; 2 ounces sliced deli salami; 2 ounces sliced hot soppressata; ¼ pound thinly sliced provolone; 1 to 2 dill pickles, sliced lengthwise into planks, or dill pickle chips

By Vaughn Vreeland

Updated June 23, 2026

David Malosh for The New York Times. Food Stylist. Simon Andrews. Prop Stylist: Paige Hicks.
David Malosh for The New York Times. Food Stylist. Simon Andrews. Prop Stylist: Paige Hicks.
David Malosh for The New York Times. Food Stylist. Simon Andrews. Prop Stylist: Paige Hicks.

Media 1 of 3

Ready In: 55 min
Rating: (0)
Comments: Read comments

Picnic or beach days often call for a large Italian hero, but the lettuce so often tucked inside wilts before all your guests get a chance to serve themselves. Marinated slaw, like the Italian-dressing inspired one in this sandwich, is a prime replacement, offering the same crunch and freshness as shredded romaine, with even more sturdiness. The roasted red pepper spread is a bit creamy, slightly sweet and, if you add the optional chile paste, a bit spicy; double it if you like your sandwiches saucy, or save the rest for dipping with chips and veggies.

Featured in: The Picnic Mistakes You’re Making (and the Recipes That Fix Them)

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Ingredients

Yield:4 to 8 sandwiches

For the slaw

¼ medium green cabbage (about ½ pound), cored and thinly sliced lengthwise (about 3 cups)
Kosher salt (such as Diamond Crystal)
1 small red onion, halved and sliced thinly
¼ cup chopped fresh parsley, leaves and tender stems
1 tablespoon olive oil
2 teaspoons red wine vinegar
2 teaspoons dried oregano
Freshly ground black pepper

For the red pepper spread

1 (16-ounce) jar roasted red peppers, drained and pat dry (about 1 ½ cups)
1 tablespoon tomato paste
1 teaspoon Calabrian chile paste, plus more to taste (optional)
1 teaspoon sugar
2 garlic cloves, minced

For the sandwiches

2 (8- to 10-inch) hero rolls (plain, seeded or whole wheat)
½ pound thinly sliced deli turkey
¼ pound thinly sliced deli ham
2 ounces sliced deli salami
2 ounces sliced hot soppressata
¼ pound thinly sliced provolone
1 to 2 dill pickles, sliced lengthwise into planks, or dill pickle chips

Ingredient Substitution Guide

Preparation

Step 1
In a colander set in the sink, combine the cabbage with 2 teaspoons salt. Toss to coat. Massage it gently and leave to drain. In a small bowl, soak the sliced red onion in cold water. Let the cabbage and onion sit for 30 minutes while you prepare everything else.
1. Step 2
  Make the red pepper spread: In a food processor, combine the roasted red peppers, tomato paste, Calabrian chile paste, sugar and garlic until everything is finely chopped and spreadable, but not puréed. You should have about 1½ cups. (You can also do this by hand: Finely chop the roasted red pepper and toss with everything else in a medium bowl.) Taste and adjust for seasoning, noting that most jarred roasted red pepper is already seasoned.
1. Step 3
  Finish the slaw: Rinse, drain and pat the cabbage dry with a clean kitchen towel, then place in a large bowl. Drain the onion and add it to the cabbage, along with the parsley, oil, vinegar, oregano and a few grinds of pepper. Toss everything together until evenly mixed, then taste and adjust for seasoning.
1. Step 4
  Assemble the sandwiches: Slice the hoagie rolls in half lengthwise and spread the red pepper spread evenly across all four halves. On the bottom halves, shingle the turkey, ham, salami, soppressata and provolone, then top with pickle slices. Pack the slaw onto the top halves and swiftly close the sandwiches and press down on them to secure everything together. Use a serrated bread knife to cut each hero into four pieces and arrange them, cut sides up, in a lidded 9-by-13 baking dish for easy transport.