WHAT GOES ON A ITALIAN SUB RECIPES

ITALIAN SUBS - RESTAURANT STYLE RECIPE | ALLRECIPES

Italian Subs - Restaurant Style Recipe | Allrecipes image

This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza joint. You'll be glad you tried it!

Provided by John

Categories World Cuisine European Italian

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 head red leaf lettuce, rinsed and torn
2 medium fresh tomatoes, chopped
1 medium red onion, chopped
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 cloves garlic, chopped
1 teaspoon dried basil
¼ teaspoon red pepper flakes
1 pinch dried oregano
½ pound sliced Capacola sausage
½ pound thinly sliced Genoa salami
¼ pound thinly sliced prosciutto
½ pound sliced provolone cheese
4 submarine rolls, split
1 cup dill pickle slices

Steps:

In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

Nutrition Facts : Calories 707.7 calories, CarbohydrateContent 40.4 g, CholesterolContent 78.9 mg, FatContent 47.3 g, FiberContent 3.3 g, ProteinContent 29.2 g, SaturatedFatContent 16.5 g, SodiumContent 2083 mg, SugarContent 4.5 g

ITALIAN SUB NACHOS | THEFOODINMYBEARD.COM'S DAN WHALEN ...

Italian Sub Nachos | thefoodinmybeard.com's Dan Whalen ... image

Food blogger Dan Whalen of thefoodinmybeard.com shares his irresistible, quick and easy twist on a classic Italian sub in nacho form.

Provided by thefoodinmybeard.com's Dan Whalen

Number Of Ingredients 14

Ingredients

One 12-ounce bag tortilla chips (about 90 chips)
2 ½ cups (10 ounces) shredded "Italian blend" cheese
5 slices (¼ pound) mortadella
chopped
10 slices (¼ pound) Genoa salami
chopped
¼ cup diced
jarred roasted red pepper
1 romaine heart
trimmed and shredded
¼ cup diced peperoncini (from about 20 rings)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Pinch of kosher salt

Steps:

Preheat the broiler to low with a rack about 4 inches from the heat
Arrange the tortilla chips evenly on a sheet pan, overlapping them as little as possible
Sprinkle half of the cheese on the chips, distributing it evenly
Next, layer on the mortadella, salami, and red pepper
Top with the remaining cheese
Broil the nachos on low until the cheese has melted and the chips are starting to brown, 3 to 5 minutes
(Watch carefully to make sure they don't burn
) Remove from the oven
Meanwhile, combine the lettuce, peperoncini, oil, and vinegar in a large bowl
Season with the salt and toss to combine
Top the nachos with the salad
Serve hot

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