Italian Sub Recipes

Steps:

• Cut bread in half lengthwise; hollow out top and bottom using a small serrated knife or your fingers, leaving a 1/2" shell (discard removed bread or save for another use).
• Combine oil, vinegar, garlic, oregano and pepper; brush on cut sides of bread top and bottom.
• On the bottom half, layer half of the meats, cheeses, lettuce and green pepper.
• Repeat layers.
• Replace bread top.
• Serve immediately or wrap tightly in plastic wrap; refrigerate.

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:

• 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.

Steps:

• Split the bread in half lengthwise. Top the bottom half with the mortadella, capicola, salami, prosciutto and provolone. Toss the giardiniera in a bowl with the olives, peppers and olive oil. Tear out the soft center of the top bread half to make a shell. Pack the lettuce into the center of the bread and top with the giardiniera mixture. Carefully put the two sandwich halves together, pressing to keep the filling inside. Secure with small skewers and cut into pieces.

Steps:

• Preheat the oven to 400 degrees F. Toss the bread cubes and 1 tablespoon olive oil in a bowl. Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 8 to 10 minutes. Let cool.
• Meanwhile, toss the giardiniera in a large bowl with the basil, olives, peppers, romaine, mortadella, prosciutto, capicola, salami, provolone and the remaining 1 tablespoon olive oil. Drizzle with the giardiniera brine and toss. Let sit about 20 minutes to let the flavors combine.
• Add the croutons to the salad and toss. Divide among bowls.

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:

• Preheat oven to 550 degrees F.
• Split roll open.
• Toast in oven until golden brown with slightly burnt edges.
• Spread mayo on top and bottom of roll. Place cheese on roll bottom, then top with ham, dry salami, Genoa salami, capicola, lettuce, Sub Sauce, cherry peppers, if using, tomatoes and red onions. Close the sandwich with the top of the roll and cut on the bias. Place on a plate and garnish with pepperoncini.
• Put water, yeast, honey and sugar in a stand mixer fitted with the dough hook. Mix on lowest speed for 15 seconds to combine ingredients, then mix on medium-low speed for 3 minutes. Add flour and mix for 2 minutes. Add salt and mix for 2 minutes.
• Add shortening and mix for 8 minutes.
• After mixing, remove from mixer and place in a bowl greased with olive oil. Cover with a towel and allow to rise until it doubles in size, 2 to 3 hours.
• Preheat oven to 350 degrees F.
• Remove from bowl and cut into 6 equal portions. Roll out each portion into the shape of a sub sandwich roll approximately 10 inches long.
• Place on a sheet tray at least 4 inches apart. Lightly spritz water on top of each roll. Sprinkle each roll with 1 teaspoon sesame seeds.
• Bake for 16 minutes, then rotate pan and continue to bake until evenly light brown, another 16 minutes.
• Combine vinegar, salt, pepper, red pepper, xanthan gum, shallot and garlic in a bowl. Blend with a hand blender until all ingredients are well incorporated, about 1 minute.
• Continue to blend, slowly adding the olive oil over 30 seconds.

Steps:

• Place a soup pot on the stovetop and preheat to medium high. Add the olive oil and the sausage. Brown and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham. Cook for two minutes.
• Add the bell peppers and onions and cook for two minutes more. Add the tomatoes and chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.
• Stir the arugula into the stoup just before you serve it up.

Steps:

• In small bowl, whisk salad dressing, mustard and oregano until blended.
• Spread dressing mixture over cut sides of bread.
• Place half the lettuce on bottom half of bread; top with layers of ham, salami, pepper strips, cheese, onion and remaining lettuce. Replace bread top; slice and serve.

Steps:

• Mix dressing, mustard and oregano until well blended.
• Spread onto cut sides of bread.
• Place half the lettuce on bottom half of bread; top with meat, peppers, cheese, onions and remaining lettuce. Cover with top of bread.

Steps:

• Halve the ciabatta rolls and butter the bases, if you like. Lay the salami slices, mozzarella, basil and sundried tomatoes on top, and drizzle over the balsamic glaze. Close to serve.

Steps:

• Layer tortilla with lettuce, tomatoes, turkey, Singles, ham and peppers; roll up.
• Cut wrap in half. Serve with dressing for dipping. Enjoy with a pear and milk.

Steps:

• Preheat oven to 450 degrees.
• Drizzle crust with olive oil and sprinkle italian seasoning evenly over the top. Arrange the meats and cheese on the crust leaving a 1 inch border around the edge.
• Bake for 10-12 minutes until crust is light brown and cheese is bubbly.

Steps:

• Place a large stockpot on the stove and preheat to medium-high heat.
• Add olive oil and sausage. Brown and crumble the sausage, drain off excess fat if necessary.
• Add the ham and pepperoni. Cook meats together 2 minutes.
• Add peppers and onions and cook 2-3 minutes more.
• Add diced tomatoes and season with salt and pepper.
• Add chicken stock and bring soup to a boil.
• Stir in pasta and cook for 8 minutes.
• Stir arugula into soup just before you serve it up.