Italian Sub Sandwich

Italian Sub Sandwich

YIELD: 4 servings

For the Vinaigrette:
¼ cup plus 2 Tbsps. fresh lemon juice (about 3 lemons)
1 shallot, peeled, finely chopped (about 1 Tbsp.)
¼ cup plus 2 Tbsps. extra-virgin olive oil
1 tsp. kosher salt
Freshly cracked black pepper, to taste
Shredded iceberg or romaine lettuce
4 white 3” x 6” sandwich rolls, split length wise
8 slices mortadella

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