Inspired by a NYTimes Cooking recipe, this all-in-one sheet pan sub dinner delivers deep contentment. A slight bitterness of charred radicchio, mellowed out by sweet caramelized onions and juicy roasted tomatoes burst in your mouth. Thick cut salami medallions lend a rich, salty savouriness, while tender crispy chick peas provide an earthy balance. Rustic yet refined, it's the kind of meal that's unpretentious, comforting and full of love. 

1 head of radicchio, cut into wedges
1 can chickpeas, drained, rinsed and dried
1 red onion, cut in wedges 
1 yellow (or red) sweet pepper cut in 1-inch chunks
2 cups cocktail tomatoes, halved or quartered
250g Italian salami, cut horizontally in 1/4-inch slices
1/4 cup Sherry Vinegar
1/4 cup Garlic EVOO (set aside 2 tbsp for sub drizzle)
2 tbsp Oregano EVOO or 1 tsp dried oregano or za'atar
1/2 cup ricotta cheese
1 tsp salt
1/2 tsp freshly ground black pepper

1 loaf crusty Italian bread, baguette or 4 individual sub rolls

Preheat the oven to 425°F (220°C). On a parchment lined rimmed sheet pan, arrange the radicchio wedges, chickpeas, red onion slices, and cherry tomatoes. Drizzle with olive oil and season with oregano, salt, and pepper. Toss to coat evenly. Place the salami slices on top of the vegetables. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, and the salami is crispy. Turn veggies half way through cooking time. While the vegetables are roasting, cut the Italian bread in half lengthwise or slice the individual sub rolls. Once the vegetables and salami are done, remove the sheet pan from the oven. Let it cool for a few minutes. Slather cut bread with ricotta then add the roasted veggies and salami. Drizzle pan juices and your favourite dark balsamic. You can cut bread into individual portions or serve on the side.