Italian Sub Sandwich
This Italian sub sandwich is crusty bread loaded with salami, pepperoni, and provolone cheese, then smothered with a vinaigrette dressed finely shredded lettuce and topped with thinly sliced veggies & peppers.
You are looking at my husband’s new favorite sandwich that he loves even more than his beloved Italian grinder. The main difference between an Italian sub sandwich and an Italian grinder is the grinder is served with warmed toasted bread, warmed meat, and melted cheese while the sub sandwich ingredients are served cold. The combo of the crusty bread with the creamy mayonnaise & provolone, salty meats, tangy lettuce, spicy pepperoncini, thinly sliced tomatoes & onion, and Italian seasoning makes this sandwich really delicious, and my husband just loves it!
Italian Sub Sandwich
Vinaigrette:
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 small clove of garlic, finely minced
- Pinch of sugar, to taste
- Sea salt and freshly cracked pepper, to taste
Sub Sandwiches:
- Crusty Italian hoagie roll
- Mayonnaise, to taste
- 4 slices of genoa salami
- 4 slices of pepperoni
- 2 slices of provolone
- 1 cup iceberg lettuce, very thinly sliced (finely shredded)
- Yellow onion, very thinly sliced
- Tomato, very thinly sliced
- Pinch of dried basil, to taste
- Pinch of dried oregano, to taste
- Freshly cracked black pepper, to taste
How to Make an Italian Sub Sandwich
Make the vinaigrette by combining the oil, vinegar, garlic, sugar, sea salt, and freshly cracked pepper, to taste, together in a small jar, seal with lid and shake well.
Prepare the sub sandwich by slicing the crusty Italian hoagie roll in half and slather both sides with mayonnaise, to taste. Side Note: If your hoagie roll is too soft and not crusty, heat it in the oven (or toaster oven) at 350 degrees for a few minutes to crisp it up a bit. Set aside to cool completely then make your sandwich.
Layer the bottom half of the roll evenly with genoa salami, pepperoni, and provolone slices.
Drizzle some of the well-whisked vinaigrette on the lettuce then season with the dried basil and dried oregano, to taste; toss to coat it evenly.
Smother the meat and cheese with the dressed shredded lettuce then top with pepperoncini, onion, and tomato. Season with freshly cracked black pepper, to taste, top with remaining half of hoagie roll. Serve immediately. Enjoy.
Equipment
- Small Jar
Ingredients
Vinaigrette:
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 small clove of garlic finely minced
- Pinch of sugar to taste
- Sea salt and freshly cracked pepper to taste
- Crusty Italian hoagie roll
Sub Sandwiches:
- Mayonnaise to taste
- 4 slices of genoa salami
- 4 slices of pepperoni
- 2 slices of provolone
- 1 cup iceberg lettuce very thinly sliced (finely shredded)
- Yellow onion very thinly sliced
- Tomato very thinly sliced
- Pinch of dried basil to taste
- Pinch of dried oregano to taste
- Freshly cracked black pepper to taste
Instructions
- Make the vinaigrette by combining the oil, vinegar, garlic, sugar, sea salt, and freshly cracked pepper, to taste, together in a small jar, seal with lid and shake well.
- Prepare the sub sandwich by slicing the crusty Italian hoagie roll in half and slather both sides with mayonnaise, to taste. Side Note: If your hoagie roll is too soft and not crusty, heat it in the oven (or toaster oven) at 350 degrees for a few minutes to crisp it up a bit. Set aside to cool completely then make your sandwich.
- Layer the bottom half of the roll evenly with genoa salami, pepperoni, and provolone slices.
- Drizzle some of the well-whisked vinaigrette on the lettuce then season with the dried basil and dried oregano, to taste; toss to coat it evenly.
- Smother the meat and cheese with the dressed shredded lettuce then top with pepperoncini, onion, and tomato. Season with freshly cracked black pepper, to taste, top with remaining half of hoagie roll. Serve immediately. Enjoy.
That looks fabulous!
Good looking sandwich Pam. After spending my late teens and early 20’s in South Jersey, I learned just how special a great sub could be.