Italian Sub Recipe

Prepare the bun

If you prefer a warm toasted hoagie: split the hoagie bun lengthwise, lightly butter the cut sides (about 1/2 tsp butter total) and toast on a skillet over medium heat or under the broiler until golden, about 1–2 minutes. Remove and set aside. If not toasting, simply split the bun and leave at room temperature.

Make dressing

In a small bowl or measuring cup combine 1 tsp extra-virgin olive oil, 1/2 tsp red wine vinegar, 1/4 tsp dried oregano, 1/8 tsp kosher salt and 1/8 tsp freshly ground black pepper. Whisk or stir until blended. This light vinaigrette will lightly dress the lettuce and tomato for flavor and moisture control.

Prepare vegetables

Thinly slice 1/2 medium tomato into 3–4 slices. Thinly slice red onion into rings until you have about 2 tablespoons. Tear or shred about 1/2 cup of romaine or iceberg lettuce. Place tomato slices in a single layer on a paper towel for 1 minute to remove excess moisture, then lightly toss the lettuce with the prepared vinaigrette so it is evenly coated but not soggy.

Layer meats and cheese

On the bottom half of the bun, arrange the meats in this order for balanced flavor and coverage: 3 oz Genoa salami (overlapping slices), 2 oz capicola, 2 oz prosciutto, 2 oz mortadella. Fold slices as needed to create an even layer. Top the meats with 2 oz smoked provolone slices, covering the length of the sandwich.

Add vegetables and peppers

Place the dressed shredded lettuce over the cheese, then add the tomato slices and scatter the 2 tablespoons thin red onion rings. Add 1 tablespoon sliced banana peppers evenly across the sandwich. Taste a small piece of the assembled sandwich and add a little more onion or peppers if desired.

Finish with glaze and season

Drizzle 1 tablespoon balsamic glaze lightly over the tomato and lettuce. If using, sprinkle the optional chopped parsley. Close the sandwich with the top bun, press gently to compact, then cut on a bias if desired and serve immediately.

Serve the Italian sub whole or halved alongside potato chips, pickles or a small side salad. If preparing ahead, keep components separately (meats and cheese wrapped, vegetables dressed lightly) and assemble within 30 minutes of serving to avoid sogginess.