Description
A simple recipe for a traditional Italian submarine sandwich with cured meats and cheese.
Ingredients
Scale
- 1 loaf Italian bread (about 12 inches)
- 4 slices Provolone cheese
- 3 slices Genoa salami
- 3 slices Capicola
- 3 slices mortadella
- 3 slices ham
- 1/4 cup shredded iceberg lettuce
- 2 tablespoons sliced red onion
- 4 thin slices tomato
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Slice the Italian bread lengthwise, opening it like a book but not cutting all the way through.
- Layer the Provolone cheese on the bottom half of the bread.
- Layer the salami, Capicola, mortadella, and ham evenly over the cheese.
- In a small bowl, whisk together the red wine vinegar, olive oil, oregano, salt, and pepper.
- Drizzle the dressing over the meats.
- Top the meats with the shredded lettuce, red onion, and tomato slices.
- Close the sandwich gently.
- Slice the sub into individual serving portions if desired.
Notes
- Use high-quality, fresh bread for the best texture.
- You can substitute other Italian cured meats if you prefer.
- For a sharper flavor, use sharp Provolone cheese.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Assembly
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 1800
- Fat: 35
- Saturated Fat: 12
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 38
- Cholesterol: 110
Keywords: Italian sub, submarine sandwich, deli sandwich, cured meats, Provolone, Italian cold cuts