Italian Sub Dip

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1/4 pound Capicola or imported ham (sliced thick)

1/4 pound Genoa Salami (sliced thick)

1/4 pound pepperoni (sliced thick)

1/2 pound 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

4 tablespoons hot pepper spread



1 tablespoon oregano

2 teaspoons rapid rising yeast

1 cup warm water

2 tablespoons sugar

3 1/2 to 4 cups flour

1 tablespoon kosher salt

1/4 cup olive oil

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