Italian Subs—Restaurant Style
Description
This Italian sub sandwich is made with 3 types of meat, including capicola, salami, and prosciutto, then topped with provolone and crunchy veggies.
Ingredients
•
1 head red leaf lettuce, rinsed and torn
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2 medium fresh tomatoes, chopped
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1 medium red onion, chopped
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6 tablespoons olive oil
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2 tablespoons white wine vinegar
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2 tablespoons chopped fresh parsley
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2 cloves garlic, chopped
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1 teaspoon dried basil
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1/4 teaspoon red pepper flakes
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1 pinch dried oregano
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1/2 pound sliced Capacola sausage
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1/2 pound thinly sliced Genoa salami
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1/4 pound thinly sliced prosciutto
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1/2 pound sliced provolone cheese
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4 submarine rolls, split
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1 cup dill pickle slices
Directions
1
Combine lettuce, tomatoes, and onion in a large bowl.
2
Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.
3
Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve.