Italian Sub Sandwiches

Italian Sub Sandwiches

When I think of a good, gourmet sandwich recipe, 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.  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!

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

Preparation Instructions

 
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: www. thegalleygourmet.net/2012/01/italian-sub-sandwiches.html
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