Executive Park Sub Recipe

Prepare the roll

Slice the Italian sub roll lengthwise, leaving a small hinge if desired so it opens like a book. Toast lightly in a skillet or oven at 350°F (175°C) for 3–5 minutes until just golden — this helps prevent sogginess.

Spread condiments

In a small bowl combine mayonnaise and Dijon mustard. Spread the mayo-mustard mixture evenly on the bottom half of the roll. Drizzle the olive oil and red wine vinegar lightly over the top half of the roll (or brush with oil then sprinkle vinegar) to add brightness.

Layer the meats on the bottom half in order to create balanced flavor and even coverage: first place 3 slices of provolone cheese against the bottom, then arrange roast beef evenly across (about 4 oz), followed by honey ham (2 oz), and then Genoa salami (2 oz). Slightly overlap slices so the sandwich fills evenly.

If you prefer the cheese melted, place the assembled bottom half (cheese on top) under a broiler for 30–60 seconds just until the provolone softens — watch carefully to avoid burning.

Top the meat and cheese stack with washed lettuce (about 1 cup), then layer tomato slices evenly across the sandwich. Scatter the thinly sliced red onion (about 3 tbsp) and 4 sliced pepperoncini over the top.

Season the vegetable layer with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper to enhance flavor.

If using the herb oil, stir together chopped parsley, dried oregano and minced garlic into the remaining olive oil (if any) or brush mixture lightly across the vegetables and inside of the top half of the roll. This brightens the sandwich and adds aromatic notes.

Close the sandwich, press gently to compact layers, and slice in half on the diagonal. Serve immediately with chips, a pickle, or a side salad.