Provided by: SmallRecipe.com
Total time: 15 minutes
Prep time: 15 minutes
Yield: 4 servings
Ingredients:
| 1/2 large onion, thinly sliced |
| 1 12-inch loaf soft Italian bread |
| 5 tablespoons red wine vinegar |
| 5 tablespoons extra-virgin olive oil |
| Kosher salt and freshly ground pepper |
| 1/4 pound deli-sliced provolone cheese |
| 1/4 pound deli-sliced Genoa salami |
| 1/4 pound deli-sliced boiled ham |
| 1/4 pound deli-sliced mortadella |
| 1/4 pound deli-sliced capicola |
| 1/2 head iceberg lettuce, finely shredded |
| 1/4 to 1/2 cup sliced pickled pepperoncini (optional) |
| 3 plum tomatoes, thinly sliced |
| 1 1/2 teaspoons dried oregano |
Steps:
- Soak the onion slices in a large bowl of cold water, 15 minutes.
- Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
- Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
- Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.
Nutrition Facts:
Calories 663, Fat 50 grams, Saturated Fat 17 grams, Cholesterol 93 milligrams, Sodium 1988 milligrams, Carbohydrate 22 grams, Fiber 2 grams, Protein 31 grams
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: SmallRecipe.com
Categories: Main Meal
Total time: 1 hours 20 minutes
Prep time: 20 minutes
Yield: 8 servings
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, Carbohydrate 40.4 g, Cholesterol 78.9 mg, Fat 47.3 g, Fiber 3.3 g, Protein 29.2 g, Saturated Fat 16.5 g, Sodium 2083 mg, Sugar 4.5 g