Italian Sub Sandwich

A recipe for an Italian Sub Sandwich inspired by our visit to La Jolla! This easy sandwich is packed with layers of cured meat, sliced cheese, lettuce, onion, and tomato.

Course Main

Cuisine N/A

Keyword cheese, Italian-American, lettuce, pepperoni, salami, sandwich, tomato

Prep Time 15

Cook Time 0

Resting Time: 15

Total Time 30

Servings 1 Sandwich

Ingredients

Dressing:

1/2 cup (120 milliliters) olive oil
1/4 cup (60 milliliters) red wine vinegar
1 clove garlic peeled and minced
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
Pinch freshly ground black pepper

Sandwich:

1/2 onion peeled and thinly sliced
1 large (10-12 inch, 25.5-30.5 centimeter) sub or hoagie roll
2 ounces (57 grams) thinly sliced pepperoni
2 ounces (57 grams) thinly sliced boiled ham
2 ounces (57 grams) thinly sliced capicola capocollo, coppa
2 ounces (57 grams) thinly sliced Genoa salami
2 ounces (57 grams) thinly sliced Provolone
2 ounces (57 grams) thinly sliced Mozzarella
1 cup (75 grams) thinly sliced iceberg lettuce
1 Roma tomato thinly sliced

Instructions

To make the dressing:

In a medium bowl, whisk together the olive oil and red wine vinegar to blend.
Whisk in the garlic, dried oregano, red pepper flakes, salt, and pepper.
Set aside.

To assemble the sandwich:

Place the thinly sliced onion in a medium bowl and cover with ice water.
Set aside for 15 minutes, then drain well.
Slice the sub roll lengthwise nearly in half. Scoop out some of the excess bread on each side to make room for the ingredients.
On the bottom half of the sandwich, arrange a layer of the pepperoni, followed by the ham, capicola, and salami.
Top the meat with layers of the Provolone and Mozzarella.
Toss the shredded iceberg in the dressing, shake off the excess liquid, and arrange over the cheese.
Add a layer of the sliced onions and finally a layer of sliced tomatoes.
Drizzle with additional dressing to taste and serve immediately.