Name: Louie's Pizzas Grinders And Subs Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 each Liscios Italian Bakery sandwich loaf (or other Italian sub roll); 2 tbs Mayonnaise; 1 tsp Dijon mustard; 1 tbs Olive oil; 1 tsp Red wine vinegar; 0.25 tsp Salt; 0.125 tsp Black pepper; 6 slice Genoa salami, thinly sliced; 4 slice Capicola (coppa), thinly sliced; 4 slice Roast beef, thinly sliced; 4 slice Ham, thinly sliced; 4 slice Provolone cheese, sliced; 0.5 cups Mozzarella cheese, shredded or sliced; 0.5 cups Lettuce (romaine or iceberg), shredded; 4 slice Tomato, thinly sliced; 0.25 cups Red onion, thin rings; 2 tbsp Roasted red peppers, sliced; 1 tbsp Hot or mild banana peppers (optional); 4 slice Pickles (optional), sliced; 0.5 tsp Italian seasoning (dried); 0.25 tsp Crushed red pepper flakes (optional); 1 tbs Grated Parmesan (optional); 2 leaf Fresh basil leaves (optional)

Method

Base - Bread & Spread

Prepare loaf

Preheat your oven or pizza oven to 450°F (230°C). If using a pizza oven, ensure stone or deck is preheated. Using a serrated knife, split the sub roll lengthwise leaving a small hinge if preferred. Toasting will be done later; keep the halves open for assembly.

Make the sandwich dressing: in a small bowl combine mayonnaise, Dijon mustard, olive oil, red wine vinegar, salt and black pepper. Whisk until smooth and set aside.

Meats & Cheeses

Layer meats directly on the bottom half of the bread in the following order for balanced texture and flavor: lay Genoa salami across the length of the roll (6 slices), then the capicola (4), ham (4) and roast beef (4). Slightly overlap each slice so there are no large gaps and the sandwich holds together when heated.

Top the meats with provolone slices (4) and sprinkle the shredded mozzarella (1/2 cup) evenly over the top. The provolone creates a barrier that helps melt the mozzarella and hold the meats together.

If you prefer a hot-only cheese top, you can put a light layer of mozzarella first and provolone on top to create better melting and browning.

Vegetables & Toppers

Distribute the tomato slices (4) and red onion rings (1/4 cup) evenly over the cheese. Scatter roasted red peppers (2 tbsp) and banana peppers or pickles if using. Do not add lettuce yet if you want it to remain crisp; lettuce will be added after baking.

Seasonings & Finish

Sprinkle Italian seasoning (1/2 tsp), crushed red pepper if desired (1/4 tsp), and grated Parmesan (1 tbsp) over the top of the cheese and vegetables.

Drizzle a little of the reserved sandwich dressing (about 1–2 tsp) over the toppings for added moisture, or brush the top half of the roll with a light coating of olive oil to encourage crisping.

Close the sandwich (place top half over the filled bottom) and wrap loosely in aluminum foil if using a conventional oven to keep heat even. If using a pizza oven or stone, you can place the sandwich open-faced for a minute to give a quick top melt then close for crisping if desired.

Place the sandwich in the preheated oven: on a baking sheet at 425°F (220°C) for 8–10 minutes, or in a 450–700°F pizza oven for 2–4 minutes depending on heat, until the bread is crisp at the edges and the cheese is thoroughly melted. If wrapped in foil, final 1–2 minutes unwrapped helps crisp the crust. Watch closely to prevent burning.

Remove sandwich from oven and open foil. Immediately add shredded or torn lettuce (1/2 cup) and fresh basil leaves if using. Spread the reserved sandwich dressing evenly on the top half of the bread (or on the bottom if you prefer).

Cut the sandwich into desired portions (typically halves or thirds) with a serrated knife. Sprinkle a light pinch of extra salt or cracked black pepper if needed. Serve hot.