Bread: Ciabatta bread, split in half, or good Italian bread
On both halves of the sandwich:
- provolone
- oregano
- 1-2 slices smoked ham (not sweet)
- 2 slices salami (or enough to cover the ham, depends on how big and thick the salami is)
- pepperoni to cover salami (we like smaller pepperoni, like for pizza, because the edges crisp easier)
- red onion
Order matters because the cheese won't melt off as easy, the oregano won't burn, the red onions will flavor the rest of the meat, and the pepperoni and salami will get a bit crispy.
I put both halves in a warmed up toaster oven:
- Normal toaster oven: 1/2 time on broil first (top element only) then 1/2 time on toast (top and bottom element going). Time varies: 5-8 mins.
- Convection oven (top and bottom elements going, fan blowing from above top elements down onto sandwich): ~5 mins on 450.
YMMV depending on your oven. The goal is to get the meat/onions cooked just right (crispy) but your bread doesn't get too done and really hard.
Condiments as desired:
- lettuce
- mayo
- hot sauce
- black olives
- pepperoncinis or banana peppers
- parmesan cheese (if you use shredded, you can put this on top of the onions prior to cooking)
Enjoy.
To date, the best ciabatta buns IMO are the Marketside Ciabatta roles from Wal-Mart.