Italian Subs Recipes

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:

• 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:

• 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:

• 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:

• Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.
• Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.
• Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.

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.