Italian Trio Sub Recipe

Prepare the roll

Slice the Italian sub roll lengthwise, leaving a small hinge if you prefer. Lightly toast the cut sides under a broiler or in a skillet for 1–2 minutes until slightly crisp and warmed through. This prevents sogginess.

Make the dressing

In a small bowl, combine mayonnaise (2 tbs), Dijon mustard (1 tsp), extra-virgin olive oil (1 tbs), red wine vinegar (1 tsp), salt (1 tsp) and black pepper (1 tsp). Whisk until smooth and emulsified. Taste and adjust seasoning.

Spread about half of the dressing on the bottom half of the toasted roll and the remainder on the top half just before closing to keep bread from getting soggy while layering.

Layer the three cured meats evenly along the length of the bottom roll: start with the Genoa salami (6 slices), slightly overlapping; next place the capicola (6 slices) folded in half if large; finish with the mortadella (6 slices). Arrange so each bite will include all three meats.

Lightly fold or bunch slices to create volume and prevent the sandwich from being too flat.

Place provolone slices (4) over the layered meats, covering evenly. If you prefer the cheese melted, place the assembled open sandwich under a broiler for 30–45 seconds until cheese softens — watch carefully so bread doesn't burn.

Slice the tomato into 1/4-inch rounds. Sprinkle the tomato slices with 1/4 tsp salt and 1/8 tsp ground black pepper. Let sit 1 minute to macerate, then drain any excess liquid onto a paper towel.

Thinly slice the red onion (about 1/4 of an onion); separate into rings. Layer tomato slices over the provolone, then add red onion rings, shredded iceberg lettuce (1 cup), pepperoncini slices (4) if using, and optional basil leaves (4).

Sprinkle dried oregano (1/2 tsp) and crushed red pepper flakes (1/4 tsp) evenly over the assembled sandwich. Drizzle a scant teaspoon of extra-virgin olive oil over the vegetables if desired.

Close the top half of the roll. Press gently to compact. If serving immediately, cut the sandwich in half on the diagonal. If packing to go, wrap tightly in parchment or sandwich paper to allow flavors to meld for 15–30 minutes.