Italian Sub

Name: Italian Sub
Prep time: 10 min
Total time: 10 min
Yield: 4 to 6 servings
Ingredients: 1 Italian hoagie roll (12-inch); 3 ounces thinly sliced Genoa salami; 2 ounces thinly sliced ham (capicola or regular); 2 ounces thinly sliced pepperoni; 2 ounces thinly sliced provolone cheese; 0.5 medium tomato, thinly sliced; 0.3 medium red onion, thinly sliced; 0.5 green bell pepper, thinly sliced (optional); 0.5 cups shredded iceberg lettuce; 0.1 cups sliced pepperoncini peppers; 1.5 tablespoons red wine vinegar; 1.5 tablespoons extra virgin olive oil; 0.5 teaspoons dried oregano; 0.3 teaspoons garlic powder; 0.3 teaspoons salt; 0.1 teaspoons black pepper

Pairs With Barbera, Pinot Noir

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Difficulty:: Easy
Prep Time:: 10 minutes
Cook Time:: 0 minutes
Total Time:: 10 minutes
Yield:: 4 to 6 servings

Ingredients

1 Italian hoagie roll (12-inch) 2 Italian hoagie rolls (12-inch each)
3 ounces thinly sliced Genoa salami 6 ounces thinly sliced Genoa salami
2 ounces thinly sliced ham (capicola or regular) 4 ounces thinly sliced ham (capicola or regular)
2 ounces thinly sliced pepperoni 4 ounces thinly sliced pepperoni
2 ounces thinly sliced provolone cheese 4 ounces thinly sliced provolone cheese
0.5 medium tomato, thinly sliced 1 medium tomato, thinly sliced
0.3 medium red onion, thinly sliced 1/2 medium red onion, thinly sliced
0.5 green bell pepper, thinly sliced (optional) 1 green bell pepper, thinly sliced (optional)
0.5 cups shredded iceberg lettuce 1 cup shredded iceberg lettuce
0.1 cups sliced pepperoncini peppers 1/4 cup sliced pepperoncini peppers
1.5 tablespoons red wine vinegar 3 tablespoons red wine vinegar
1.5 tablespoons extra virgin olive oil 3 tablespoons extra virgin olive oil
0.5 teaspoons dried oregano 1 teaspoon dried oregano
0.3 teaspoons garlic powder 1/2 teaspoon garlic powder
0.3 teaspoons salt 1/2 teaspoon salt
0.1 teaspoons black pepper 1/4 teaspoon black pepper

Instructions

Make the dressing

Whisk together 1.5 tablespoons red wine vinegar, 1.5 tablespoons extra virgin olive oil, 0.5 teaspoons dried oregano, 0.3 teaspoons garlic powder, 0.3 teaspoons salt, and 0.1 teaspoons black pepper in a small bowl. Set aside.
Prep the roll

Slice your roll lengthwise, cutting almost all the way through so it opens like a book. If you like a crustier bite, lightly toast the cut sides in a pan or under the broiler for about a minute.
Layer the meat and cheese

On the bottom half of the roll, layer 2 ounces thinly sliced provolone cheese first, then 3 ounces thinly sliced Genoa salami, 2 ounces thinly sliced ham (capicola or regular), and 2 ounces thinly sliced pepperoni — folding the slices slightly so they don’t lie flat.
Add your toppings

Top the meat with tomato, red onion, green bell pepper (if using), shredded iceberg lettuce, and sliced pepperoncini peppers.
Drizzle and serve

Drizzle the oil & vinegar dressing generously over the fillings. Close the sandwich, press down firmly, and slice in half on the diagonal.