- 1 submarine roll, split horizontally
- 1 tablespoon mustard
- 2 ounces thinly sliced Genoa salami
- 2 ounces thinly sliced provolone cheese
- 3 1 1/2-by-2-inch strips roasted pepper, (from a jar)
Spread one bottom of roll with mustard. Top with salami, cheese, and peppers. Cover with top of roll.
SourceMartha Stewart Living Television