Italian Sub

2017-04-28

No more images found for this recipe!

  • Servings : 1
  • Prep Time : 10m
  • Ready In : 15m

A sandwich you can make it in the morning and eat it for lunch. The ultimate picnic or work day lunch meal. Simple to make with a great taste and you don’t need to wait in line for the microwave. If I am eating it right away I go with an Italian bread but if I am not going to be eating it for a few hours I prefer a crusty bread that can hold up to being soaked in the oil and vinegar like ciabatta.

Don’t use pizza pepperoni slices on this they are too small, you can get wider sized slices at your deli.

This is what I like on mine but you are welcome to substitute any of the ingredients out with any other ingredients or leave certain ones off entirely. Make it your own!

Ingredients

  • 1 Italian sub bun, cut in half (about 6 inches long)
  • 3 slices American Cheese
  • 1 ounce Genoa salami, sliced
  • 1 ounce pepperoni, sliced
  • 1 ounce Black Forest Ham, sliced
  • 1 ounce lettuce, shredded
  • 1 ounce (about ½) Roma tomato, sliced
  • 1 ounce (about ¼) green pepper, sliced
  • 1 ounce (about ¼) red onion, sliced
  • mayonnaise
  • mustard
  • olive oil
  • white wine vinegar
  • Parmesan, grated
  • Italian herb spice blend
  • salt and freshly ground black pepper to taste

Directions

Step 1

Take your 6 inch piece of bread and cut it down the middle leaving one side attached so you can open it like a hinge. If using french bread or other softer breads move on to the next step. If you are using a crusty bread like ciabatta you may want to remove some of the bread from the inside to fit more ingredients. With your fingers dig and tear out some of the center of the bread like you are hollowing out a potato and trying to keep the skin. Leave at least a half and inch or so of bread all around.

Step 2

Building on the bottom piece of the bread, fill the sandwich by stacking the salami, pepperoni, ham, cheese, lettuce, tomato, green pepper, and red onion. Next, on the top slice of the bread, spread on the mayonnaise and mustard, drizzle on the olive oil and vinegar, then give it a liberal dusting of Parmesan, Italian herbs, salt, and pepper.

Step 3

Folding the top slice over the bottom, press the sandwich closed and either eat right away or wrap tightly in parchment paper and plastic wrap and keep it refrigerated for up to 6 hours before eating.

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Recipes:
  • Little Beers

  • Chanilla Shots

  • Unicorn Chunk Vanilla Ice Cream

  • Grilled New Carrots with Maple and Dill

  • Smokey Bean & Pepper Soup