ITALIAN SUBS - RESTAURANT STYLE RECIPE | ALLRECIPES
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
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
SUPER ITALIAN SUB RECIPE - FOOD.COM
Sandwich big enough to feed a crowd. You can make this up to 24 hours ahead, and just unwrap, slice and enjoy. Perfect for picnics.
Total Time 15 minutes
Prep Time 15 minutes
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Cut bread in half lengthwise; hollow out top and bottom using a small serrated knife or your fingers, leaving a 1/2" shell (discard removed bread or save for another use).
- Combine oil, vinegar, garlic, oregano and pepper; brush on cut sides of bread top and bottom.
- On the bottom half, layer half of the meats, cheeses, lettuce and green pepper.
- Repeat layers.
- Replace bread top.
- Serve immediately or wrap tightly in plastic wrap; refrigerate.
Nutrition Facts : Calories 310.8, FatContent 18.8, SaturatedFatContent 6.4, CholesterolContent 45.7, SodiumContent 573.7, CarbohydrateContent 17.4, FiberContent 1.3, SugarContent 0.9, ProteinContent 17.5
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- Mix together the vinegar, oregano and olive oil, set aside. Use a serrated knife to cut the sub roll in half, scoop a little of the bread out of each half of the roll. Place the sub roll in the middle of a sheet of wax paper and drizzle the inside of the bread with vinaigrette. Next, add the provolone, ham, mortadella, Genoa salami, soppressata, capicola, tomatoes, onion, lettuce and the cherry pepper spread. Drizzle with a little more vinaigrette and sprinkle with salt and pepper. Wrap the sandwich tight in the butcher paper and tie with butchers twine. Place in the refrigerator and let the flavors meld for at least an hour but preferably 4-5.
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