Jul 15, 2021

Italian Sub Sandwich

Prep Time: 10 mins
This Italian sub sandwich or hoagie is made with salami, prosciutto, mortadella, ham and capicola with provolone cheese on rolls.

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Whether you call it a hero, a sub, a grinder or a sandwich, this one is layered with amazing cured Italian meats and provolone cheese. The credit for this “above and beyond” Italian sub combination goes to my dad. He whipped this sandwich together for us before beginning a day on the river in Montana. I also used to live dangerously close to Bay Cities in Santa Monica, famous for their Godmother sandwich. It’s their take on an Italian sub, made with “the works” – plenty of deli meats and hot peppers. I make this recipe without the hot peppers but pile on some pickled hot cherry peppers or Calabrian chilies for added heat.

This Italian sub made using a whole loaf of bread and cut into pieces is perfect for sharing! It also makes for a great sandwich for a beach picnic. Just don’t make it too far in advance or the bread will get soggy. 

Italian Sub Sandwich 

What meats are in an Italian sub sandwich?

Italian subs are made with many of my favorite types of charcuterie meats layered onto one sandwich. I use a combination of: 

  • Capicola
  • Salami
  • Ham 
  • Prosciutto 
  • Mortadella 

 

cured Italian meats

Key ingredients in this Recipe

  • Prosciutto – Everyone’s favorite charcuterie! Prosciutto is a whole muscle salumi served sliced paper-thin. 
  • Capicola – This salami is made from dry-cured pork neck, specifically the muscle running from the neck to the rib of the pig, and spiced with cloves, cinnamon and nutmeg. 
  • Ham – I prefer to use dry-cured, slightly smokey black forest ham. I get it freshly cut at the deli-counter rather than buying pre-sliced and pre-packaged ham which often has additives. 
  • Mortadella – While many other sausages have a coarse grind of meat, Mortadella consists of cooked, cured pork emulsified into a purée and then combined with cubes of fat, peppercorns, pistachios and other spices giving the cross-section a colorful, marbled look. 
  • Provolone cheese – Provolone is a mild, semi-hard Italian cheese made of cow’s milk. It has a mild, nutty texture and creamy flavor. It’s also similar to havarti. I buy deli-sliced cheese so that it’s evenly sliced for sandwiches. 

 

How to make Italian Sub Sandwich

How to make an Italian Sub

  1. Add the mayo. Spread the mayo on the bottom half of the loaf of bread. 
  2. Layer the meats and cheese. Layer slices of capicola, salami, ham, prosciutto and top with slices of the provolone cheese. 
  3. Top with the fresh ingredients. Top with slices of tomatoes and season with salt and pepper. Add the onions and lettuce over the top. 
  4. Make the oil and vinegar mixture. In a small bowl whisk together the oil, vinegar and oregano until emulsified. Drizzle over the sub.
  5. Serve. Close the sandwich and cut into 4 equal sections. Serve immediately. 

 

Italian Sub Sandwich Recipe

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Italian Sub Sandwich

This Italian sub sandwich or hoagie is made with salami, prosciutto, mortadella, ham and capicola with provolone cheese on rolls.
Print Pin
Prep Time 10 mins

Ingredients:

  • 2 tablespoons mayonnaise
  • 1 16-inch loaf Italian bread or hoagie roll with sesame seeds, halved lengthwise
  • 6 slices smoked boar’s head ham
  • 12 slices Capicola
  • 10 slices thinly sliced Genoa Salami
  • 8 slices mortadella
  • 8 slices Prosciutto
  • 5 slices deli-sliced provolone cheese halved lengthwise
  • 1 medium beefsteak tomato thinly sliced
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • ¼ cup thinly sliced red onion
  • cups shredded iceberg lettuce
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano

Instructions:

  • Spread the mayo on the bottom half of the loaf of bread.
  • Layer slices of ham, capicola, salami, mortadella, and prosciutto. Top with slices of the provolone cheese. Top with slices of tomatoes and season with salt and pepper. Add the onions and lettuce over the top.
  • In a small bowl whisk together the oil, vinegar and oregano until emulsified. Drizzle over the sub.
  • Close the sandwich and cut into 4 equal sections. Serve immediately.

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