Italian Sub Recipe - Restaurant Style

salami

🥗Healthier: turkey salami

💰Cheaper: bologna

Turkey salami reduces fat while bologna is often less expensive.

provolone cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: American cheese

Part-skim mozzarella has fewer calories, while American cheese is budget-friendly.

capicola

🥗Healthier: roasted turkey

💰Cheaper: ham

Roasted turkey is leaner, and ham is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is a cost-effective alternative.

Slice the red onion extremely thin and soak in water to reduce overpowering flavor.

Slice the tomato thinly and remove the seeds to avoid bitterness and slipperiness in the sandwich.

Chop the iceberg lettuce into super thin shreds by hand, avoiding a food processor to prevent watery lettuce.

Mince a small piece of garlic and add to a food processor with fresh oregano.

Add one tablespoon of red wine vinegar to the food processor.

Add two tablespoons of olive oil and one tablespoon of canola oil to the food processor for the vinaigrette.

Add a pinch of salt and black pepper to the vinaigrette and pulse until combined.

Transfer the vinaigrette to a container and refrigerate to allow flavors to meld.

Cut the submarine roll in half and butter the inside.

Heat a pan on high and place the buttered side of the roll face down in the pan to toast.

Layer the meats: start with pepperoni, then add hard salami, Genoa salami, and spicy Capricola in the hot pan.

After a couple of minutes, flip the meats and add provolone cheese on top to melt.

Remove the toasted roll from the pan and spread mayonnaise on the bottom bun.

Layer the meats on top of the mayonnaise on the bottom bun.

Add another layer of mayonnaise on the top bun.

Toss the shredded lettuce with the vinaigrette and layer it on the sandwich.

Add the sliced tomatoes, pepperoncini, and red onions on top of the lettuce and meats.

Close the sandwich and make it pretty for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens