A Classic Italian Sandwich — also known as an Italian sub, hoagie, grinder, or idol is a succulent deli- style sandwich piled high with cured flesh, provolone rubbish, crisp vegetables, and pungent vinaigrette dressing, all packed into a blunt Italian roll. Perfect for lunch, parties, game day, or any time you want a satisfying and scrumptious bite.
⏱️ Prep Time
Prep Time 10 twinkles
Cook Time 0 twinkles
Total Time 10 twinkles
outfit
Cutting board
Serrated cutter
Small coliseum( for vinaigrette)
ladle or brush for dressing
voluntary toaster oven or panini press
constituents( Makes 2 Large Sandwiches)
For the Sandwich
2 Italian sub rolls( or hoagie rolls, about 6 – 8 elevation)
4 slices Genoa salami
4 slices capicola( or ham)
4 slices mortadella( or bologna)
4 slices provolone rubbish
1 tomato, thinly sliced
1 mug tattered icicle lettuce
¼ small red onion, thinly sliced
6 – 8 slices dill pickles or pepperoncini( voluntary)
Salt & lately cracked black pepper
🥄 For the Italian Vinaigrette
3 tbsp olive oil painting
1 tbsp red wine ginger
½ tsp dried oregano
¼ tsp garlic greasepaint
Salt & pepper, to taste
component Notes
Bread Choose blunt, soft- on- the- inside Italian rolls. hotting is voluntary for redundant texture.
Flesh A blend of salami, capicola, and mortadella is traditional, but you can substitute with pepperoni, ham, or lemon if demanded.
rubbish Provolone is classic — sharp or mild performances both work.
Vinaigrette This dressing brings the whole sandwich together — do n’t skip it!
Instructions
1. Make the Vinaigrette
In a small coliseum, whisk together olive oil painting, red wine ginger, oregano, garlic greasepaint, swab, and pepper. Set away.
2. Prepare the Rolls
Slice each sub roll lengthwise without cutting all the way through.
voluntary smoothly toast the inside of the rolls for 2 – 3 twinkles under a toaster or in a toaster oven roaster.
3. Subcaste the constituents
launch by laying 2 slices of provolone per sandwich.
also add salami, capicola, and mortadella in layers.
Top with tomato slices, tattered lettuce, red onion, and pickles or pepperoncini if using.
Season with swab and black pepper.
4. Add the Vinaigrette
mizzle the vinaigrette over the top( use a ladle or encounter).
Gently press the sandwich closed.
5. Serve
Cut in half and serve incontinently. Great with chips or a fix shaft on the side.
Nutrition Data( Approx. per sandwich)
Calories 650
Protein 30g
Fat 35g
Carbohydrates 50g
Fiber 3g
Sugar 4g
Sodium 1300 mg
Tips & Variations
Tips
Prep ahead Assemble meat and rubbish layers in advance and store in the fridge.
Make it hot Press in a panini press or heat in antipode in a 350 °F( 175 °C) roaster for 10 twinkles.
lower soppy Add vinaigrette just before serving or serve it on the side for dipping.
Variations
racy Italian Sandwich Add racy pepperoni, hot capicola, and crushed red pepper flakes.
Italian Club Add lemon and crisp bacon.
Submissive interpretation Use roasted red peppers, grilled eggplant, and fresh mozzarella.
Deluxe Style Add marinated artichokes, olives, or roasted red peppers for a epicure twist.