Italian Sub Salad Recipes

Steps:

• Position a rack in the center of the oven and preheat to low broil.
• Halve the rolls lengthwise, then slice on the bias into triangular nacho chip shapes. Generously coat the pieces with olive oil and season with salt. Place on 2 rimmed baking sheet in a single layer and broil until just golden brown, 4 to 5 minutes. They should still have give and a chew. Set aside.
• Set a medium skillet over medium heat and add the pancetta. When the pancetta starts to sizzle, stir every minute or so, until golden brown, about 10 minutes. Drain on a paper towel-lined plate. Cool to room temperature.
• Cover the surface of a table or long wooden cutting board with parchment paper or butcher paper. First, spread a layer of the shaved iceberg on the paper. Next, layer on the golden-brown nacho chip-sized oily pieces of sub rolls. Then, add the mortadella, capicola (AKA gabagool) chiffonade and Genoa salami, ribboned around, making sure everything has some height. Next, add the pancetta followed by the Asiago cheese and mozzarella. Add the tomatoes followed by the giardiniera. Finally, using a squeeze bottle, douse it in the vinaigrette. Serve with chips on the side if you like.
• Ring the bell and beckon the kids. Don't forget your sub bib either.

Steps:

• Make sure your pasta has cooled completely.
• In a large bowl, toss together pasta, tomatoes, cucumber, red bell pepper, shredded lettuce, chopped onion, sliced black olives, ham, salami and provolone.
• In a jar or crouet, pour all the dressing ingredients. Shake very very well.
• Pour over the salad and toss to coat evenly.
• Serve.
• If not eating right away, give another good mix/toss before serving.
• Best if eaten the same day as prepared.

Steps:

• In a 2-1/2-qt. serving bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, oil, garlic salt and oregano. Pour over meat mixture and toss to coat. Cover and refrigerate until serving. Serve with French bread.

Steps:

• Cook pasta and set aside.
• Place onions, dill pickles, olives, water chestnuts, chives and peppers in a bowl.
• Add oil, vinegar and spices.
• Marinate for 15-20 minutes or so.
• Add pasta,tomatoes, meat and cheese and toss lightly.
• Serve cold.

Steps:

• In a large cast-iron or other heavy skillet, cook sausage over medium heat just until no longer pink; drain. Add the onions, peppers and garlic. Cover and cook for until vegetables are tender, about 25 minutes, stirring occasionally. Add tomatoes and oregano. Cover and simmer until tomatoes are cooked, 5-6 minutes. Season with salt and pepper., Meanwhile, hollow out bottom of each roll, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Toast rolls. Fill with sausage mixture. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
• Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

Steps:

• Combine all ingredients except vinaigrette in large bowl.
• Add vinaigrette; mix lightly.
• Refrigerate 2 hours.