Just reading this recipe makes my mouth water!
For this recipe, you will need 2 heads iceberg lettuce, garlic powder, dried oregano, an 8 ounce bottle Italian salad dressing, 1 pound thinly sliced cooked ham, 2 1/2 pounds sliced provolone cheese, 1/2 pound thinly sliced Genoa salami, 1/4 pound sliced Capacola sausage, 1/4 pound sliced pepperoni sausage, 1/4 pound thinly sliced prosciutto, 1/4 pound thinly sliced roast beef, fresh sliced mushrooms, a 6 ounce can marinated artichoke hearts, a 7 ounce jar roasted red peppers, a 6 ounce can sliced black olives, sliced pepperoncini peppers, a 5 ounce jar sliced pimento-stuffed green olives, crumbled Gorgonzola cheese, sliced mozzarella cheese, and grated Parmesan cheese.
Clean the heads of lettuce and remove the large outer leaves. Place about 1/3 of that on a large platter and sprinkle it with 1/3 tablespoon of garlic powder, 1/3 tablespoon of dried oregano, and as much of the Italian dressing as you want. On top of the lettuce, layer the cooked ham and provolone cheese. Add another 1/3 of the lettuce leaves on top of the provolone. Again, add 1/3 tablespoon of garlic powder, 1/3 tablespoon of dried oregano, and as much of the Italian dressing as you want on top of it. Then layer the Genoa salami and Capacola sausage.
Add another 1/3 of the lettuce leaves on top of the salami and sausage. Again, add 1/3 tablespoon of garlic powder, 1/3 tablespoon of dried oregano, and as much of the Italian dressing as you want on top of it. Then layer the pepperoni sausage, prosciutto and roast beef.
Layer that with one cup of sliced mushrooms, the 6 ounce can of marinated artichoke hearts, the 7 ounce jar of roasted red peppers, a 6 ounce can of sliced black olives, 3/4 cup of sliced pepperoncini peppers, and a 5 ounce jar of pimento-stuffed green olives. At this point, you can sprinkle with a little more Italian dressing if you want.
Finally, top with 1/2 cup of crumbled Gorgonzola cheese, 1/2 pound of sliced mozzarella cheese, and 1/4 cup of grated Parmesan cheese. Refrigerate until you are ready to serve it.
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