Italian Subs
This recipe details how to assemble a classic Italian sub loaded with various deli meats, provolone cheese, and fresh vegetables like onion, lettuce, and tomato. The ingredients are layered on soft Italian bread dressed generously with red wine vinegar and olive oil, creating a flavorful and satisfying sandwich perfect for lunch or a casual dinner. It's a straightforward process with minimal cooking.
Equipment
- 1 Chef's knife For slicing onions, tomatoes, and cutting the final sub
- 1 Cutting Board For preparing vegetables and cutting the sub
- 1 Large Bowl For soaking the sliced onions
Ingredients
Main
- 1/2 large onion thinly sliced
- 1 12- inch loaf soft Italian bread
- 5 tablespoons red wine vinegar
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/4 pound deli-sliced provolone cheese
- 1/4 pound deli-sliced Genoa salami
- 1/4 pound deli-sliced boiled ham
- 1/4 pound deli-sliced mortadella
- 1/4 pound deli-sliced capicola
- 1/2 head iceberg lettuce finely shredded
- 1/4 to 1/2 cup sliced pickled pepperoncini optional
- 3 plum tomatoes thinly sliced
- 1 1/2 teaspoons dried oregano
Instructions
- Soak the onion slices in a large bowl of cold water, 15 minutes.
- Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
- Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
- Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.
Notes
Soaking the thinly sliced onion in cold water significantly reduces its raw pungency, leaving just a pleasant onion flavor without the bite. Hollowing out some of the bread interior allows for a better bread-to-filling ratio and helps keep the sandwich more manageable. Layering the dressing between ingredients ensures even flavor distribution. Use high-quality deli meats and cheese for the best results. This sandwich is best assembled just before serving to prevent the bread from getting soggy.