English and Italian Finger Sandwiches Recipe | Valerie Bertinelli

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 teaspoons red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• One 14- to 16-ounce loaf Italian bread (from a bakery), sliced into 24 thin slices
• 1/3 cup roasted red peppers
• 1/3 pound thinly sliced salami
• 1/3 pound thinly sliced prosciutto di Parma
• 1/3 pound thinly sliced mortadella
• 1/2 cucumber, peeled if waxy, thinly sliced
• Fresh basil leaves, as needed
• 4 to 5 pickled pepperoncini, sliced