Dress the lettuce: Drizzle or lightly brush a small amount of the dressing into each romaine leaf. You want just enough to season and moisten the leaves without making them soggy.
Layer the salami: Fold or roll the salami slices so they fit neatly inside each romaine leaf. Aim for 1–2 slices per leaf, depending on size, so every piece feels like a small, hand-held sandwich.
Add the mozzarella: Place a slice or small rectangle of mozzarella on top of the salami in each leaf. If you’re using smaller pieces, tuck them in so they don’t fall out when people pick them up.
Top with pepperoncini (and onion, if using): Scatter sliced pepperoncini over the mozzarella in each leaf. If you like a bit of sharpness, add a few slivers of red onion to some or all of the sandwiches. Use a light hand; a little goes a long way.
Finish and chill briefly: Give the sheet pans a final light drizzle of any remaining dressing, then sprinkle with grated Parmesan if using. Slide the sheet pans into the refrigerator for 10–15 minutes to let the flavors mingle and to keep everything crisp until serving.
Serve from the sheet pans: Set the sheet pans directly on the table or countertop, and let everyone grab the lettuce sandwiches with their hands. They’re best eaten the day they’re made, while the romaine is still cold and crunchy and the mozzarella is just slightly chilled.
Variations & Tips
For a spicier version, use hot pepperoncini or add a pinch of red pepper flakes to the dressing. If you prefer a richer, creamier bite, spread a very thin layer of mayonnaise or whipped cream cheese on the romaine before adding the salami. Swap the mozzarella for provolone or sliced fresh scamorza if you like a slightly sharper cheese. To make these even more substantial, tuck in a few thin slices of tomato or cucumber, patting them dry first to keep the lettuce crisp. For a more deli-style twist, add a ribbon of thinly sliced turkey or ham alongside the salami. If you’re prepping ahead, you can wash and dry the romaine, slice the pepperoncini, and mix the dressing up to a day in advance; assemble the sandwiches on the sheet pans just before serving so they stay crisp. For kids or anyone hesitant about pepperoncini, make a half batch with just salami and mozzarella, then offer the pepperoncini on the side so people can add their own.
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