Italian sandwich without bread

Ingredients:

• 8 large portobello mushrooms, puréed
• 2 tbsp. l. olive oil
• 1 tbsp red wine vinegar
• 1 tbsp finely chopped pepperoncini peppers with seeds
• 0.5 tsp dried oregano
• Freshly ground black pepper
• 60 g thin slices of provolone (about 4 slices)
• 60 g thin slices of ham (about 4 slices)
• 30 g thin slices of salami (about 4 slices)
• 1 small tomato, cut into 4 slices
• 0.5 cup shredded iceberg lettuce
• 4 olives stuffed with pimento peppers
• Additional equipment: decorative toothpicks, wax paper

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to grill mode.
2. Cut the stems off the mushrooms and discard. Place the mushroom caps gill-side up and use a sharp knife to scrape out the gills completely (so the caps lie flat). Place the mushroom caps on a baking sheet, brush with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon of salt.
3. Grill the mushrooms until tender, turning halfway through, about 4-5 minutes per side. Let cool completely.
4. In a small bowl, combine the vinegar, pepperoncini, oregano, remaining 1 tablespoon olive oil, and a few grinds of freshly ground black pepper.
5. Assemble the sandwiches:
   
   Place one mushroom cap cut-side up on a work surface. Fold 1 slice of provolone over the cap, then repeat with 1 slice of ham and salami. Top with 1 slice of tomato and about 2 tablespoons of lettuce. Drizzle with the pepperoncini vinaigrette.
6. Top with another mushroom cap and secure with a toothpick, skewering an olive with it. Repeat with the remaining ingredients to make 3 more sandwiches. Wrap each sandwich halfway in waxed paper to prevent juices from getting on them, and serve.