Italian Sub Sandwiches

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When I think of a good, classic sub sandwich, the picture above comes to mind.  I call this an Italian sub.  I know people have their own definitions of exactly what an Italian sub should made out of, but this is what I go with and it is everything I want in a sandwich and more.  I give it the Italian moniker because it has salami, capicola, and provolone making up most of the main body (don't forget about the homemade roll).  Add lettuce, tomato and onion for flavor and crunch.  The vinegar, herbs, garlic, and oil dance around the edges of all that yumminess for a can't go wrong "sammich" that is sure to satisfy for a game day or any day. A few potato chips and some hot pepperoncini on the side-- score!

*Note-- Below is the amount and type of meat that I like to use, but feel free to use the meats according to your own taste, as well as the amount.
Printable Recipe


Italian Sub Sandwiches
makes 6-8 sandwiches

For the Vinaigrette
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
3 Tablespoons finely chopped fresh flat-leaf parsley
2-3 cloves garlic grated on a microplane or finely minced
1 1/2 teaspoons dried oregano
1/4 teaspoon dried basil
Kosher salt and freshly ground black pepper to taste

For the Filling
1/2 pound provolone cheese
1/2 pound Black Forest ham
1/2 pound Genoa salami
1/2 pound hot Capicola
Iceberg lettuce, finely shredded
Tomato, thinly sliced
Sweet onion, thinly sliced
6-8 sub rolls (homemade or store-bought), sliced lengthwise

Accompaniments
Pepperoncini peppers
Potato Chips

In a squeeze bottle combine the oil, vinegar, parsley, garlic, oregano, and basil by shaking vigorously (make sure the tip is capped or your finger is placed over the opening before shaking).  Season to taste with salt and pepper; set aside.

Squeeze some of the vinaigrette into each roll.  Layer the cheese, meats and veggies into each roll, squeeze more dressing onto the top of the sandwich.  Enjoy!

Source: The Galley Gourmet