Italian Sub Sandwich

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.

Course Sandwich

Cuisine American, Italian

Prep Time 10

Cook Time 0

Servings

Calories 1021kcal

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
1½ cups shredded iceberg lettuce
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Sliced pepperoncini peppers (optional)

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. Add pepperoncini peppers (if using).
Close the sandwich and cut into 4 equal sections. Serve immediately.

To cut the potency of the red onions, soak them in cold water for a few minutes before adding them to the sandwich.