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