Name: The Godmother (home recipe)
Prep time: 15 min
Total time: 15 min
Yield: Serves 2
Cuisine: American
Ingredients: 1 crusty Italian roll, about 30cm, split; 40g prosciutto; 40g mortadella; 40g Genoa salami; 40g capicola; 40g deli ham; 3 slices provolone; Shredded iceberg lettuce, sliced tomato, thin red onion; Hot or mild pickled pepper salad (giardiniera-style); Red wine vinegar and olive oil; Dried oregano, salt, black pepper

History

Bay Cities Italian Deli opened in 1925 and its house-baked crusty rolls became the Godmother's foundation: five Italian cold cuts and provolone, dressed with mild or hot pepper salad. The lunchtime line down Lincoln Boulevard is a Santa Monica institution in itself, and locals long ago learned to order online and skip it.

Common allergens: Gluten, Dairy

Make it at home

Yield Serves 2Hands-on 15 minTotal 15 minDifficulty Easy

Ingredients

1 crusty Italian roll, about 30cm, split
40g prosciutto
40g mortadella
40g Genoa salami
40g capicola
40g deli ham
3 slices provolone
Shredded iceberg lettuce, sliced tomato, thin red onion
Hot or mild pickled pepper salad (giardiniera-style)
Red wine vinegar and olive oil
Dried oregano, salt, black pepper

Method

Split the roll without cutting all the way through and pull out a little of the crumb so the fillings sit low.
Layer provolone first, then fold the five meats in loose ruffles so the sandwich stays light, not compacted.
Add lettuce, tomato and onion, then a generous spoon of pepper salad with some of its brine.
Dress with a restrained splash of oil and vinegar, dust with oregano, salt and pepper, close and press gently for a minute before halving.

Tip from the editors. The roll matters more than any single meat; use the crustiest Italian loaf you can find and never toast it.