¼ cup red wine vinegar3 Tbsp. olive oil1 Tbsp. granulated sugar1 Tbsp. hot sauce½ tsp. kosher salt½ tsp. dried oregano2 cups thinly sliced red cabbage4 oz. button mushrooms, thinly sliced (about 1½ cups)½ cup pimiento-stuffed green olives, halved3 celery stalks, thinly sliced, plus celery leaves2 Tbsp. chopped dill4 8-inch Italian hoagie rolls, split in half lengthwise1 lb. thinly sliced Italian cold cuts (such as soppressata, spicy capocollo, salami)1 lb. mild provolone cheese slices
1. Preheat oven to 375°. Whisk together vinegar, oil, sugar, hot sauce, salt and oregano in a large bowl. Add cabbage, mushrooms, olives, celery stalks and leaves, and dill; toss to coat, and set aside.
2. Place rolls, cut side up, on a baking sheet. Divide cold cuts evenly among bottom halves of each roll; divide cheese…
