Salami and Soppressata Sandwich #shorts

INGREDIENTS * Sourdough baguette * Genoa Salami * Hot Soppressata * Provolone or fontina * Mixed greens Roasted Cipolini * 1 pound (454 g) cipolini onions (pearl onions work) * 1/4 cup olive oil * 1 tbsp fresh Thyme * 1 tsp salt * Fresh cracked black pepper Spread * 200g roasted cipolini onions * 100g sun dried tomatoes * 3 tbsp extra virgin olive oil * Salt to taste Dressing * 1 cup loosely packed fresh basil leaves * 2 tbsp balsamic vinegar * 1/2 cup extra-virgin olive oil * 2 tsp oregano * 1/2 lemon juiced * Salt to taste RECIPE 1. Preheat oven to 400F. 2. Toss onions and thyme with olive oil and place in an oven safe dish. Sprinkle with sea salt and cracked black pepper to taste. 3. Roast in oven for about 45 minutes, turning every 15 minutes to brown sides evenly. Remove when tender and golden. 4. To a food processor add the roasted Cipolini, sun dried tomatoes, and oil. Pulse until a paste forms. Season to ta