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Italian Sub on a plate
Andrew Fowler

Italian Sub

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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 soft seeded Italian sub rolls 8 inches long
  • 4 oz thinly sliced mortadella
  • 4 oz thinly sliced soppressata
  • 4 oz thinly sliced bresaola
  • 6 oz sharp provolone thinly sliced
  • 1 small fennel bulb trimmed and very thinly shaved
  • 2 cups finely shredded radicchio washed and dried
  • 1/4 cup chopped pickled cherry peppers drained
  • 3 tbsp olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/4 tsp black pepper

Method
 

  1. Whisk olive oil, red wine vinegar, oregano and black pepper in a large bowl. Add shaved fennel, dry radicchio and drained cherry peppers and toss just before filling the rolls.
  2. Split the rolls lengthwise, leaving a hinge if possible. Pull out a small amount of loose center crumb only if the rolls are very dense.
  3. Divide provolone among bottom halves. Layer mortadella, soppressata and bresaola evenly along each roll in shallow folds, without piling high.
  4. Lift the dressed vegetables from the bowl with tongs, leaving pooled dressing behind, and divide over the meat. Close each roll gently.
  5. Wrap snugly in parchment and rest for 10 minutes, then cut across the middle. Serve one sub per person or refrigerate promptly for later the same day.