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Italian Deli Sub
Rachel Kim

Italian Deli Sub

Salami, capicola, ham and provolone make a full Italian deli sub, but thin slicing keeps it chewable. Shredded lettuce is dressed lightly just before assembly, and tomato is salted then blotted. Oil and vinegar belong on the vegetables, not soaked into the roll hours ahead.
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Prep Time 18 minutes
Total Time 18 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 sturdy sub rolls split
  • 4 tbsp mayonnaise
  • 4 oz very thinly sliced Genoa salami
  • 4 oz very thinly sliced capicola
  • 4 oz very thinly sliced deli ham
  • 8 slices provolone
  • 2 cups shredded iceberg lettuce
  • 1 tomato thinly sliced and blotted
  • 1/3 cup drained sliced pepperoncini
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano

Method
 

  1. Spread mayonnaise over the cut faces of the rolls.
  2. Fold salami, capicola and ham loosely along each bottom half and cover with provolone.
  3. Toss the lettuce and pepperoncini with olive oil, vinegar and oregano.
  4. Add tomato and dressed lettuce over the cheese immediately before serving.
  5. Close the subs, press gently and cut in half.