Cold Subs Recipe

Slice and toast (optional)

If you prefer a slightly toasted sub, slice the roll lengthwise, leaving a hinge if desired. Lightly toast under a broiler or in a toaster oven for 1–2 minutes until golden but still soft. Remove and set aside to cool slightly.

In a small bowl, mix mayonnaise, yellow mustard, olive oil, red wine vinegar and dried oregano. Whisk until combined. Season with a pinch of salt and a few grinds of black pepper to taste. This is the dressing for the sub.

Open the roll and spread half of the mayonnaise-dressing mixture evenly on the bottom half of the roll and the remaining half on the top half. This ensures moisture and flavor throughout.

Layer the meats on the bottom half in this order for balanced flavor and structure: folded slices of Genoa salami (overlap slightly), capicola, mortadella, and smoked turkey. Aim for an even distribution so each bite has a mix of meats.

Fan the provolone cheese slices over the top of the meats so they slightly overlap and help hold the layers together.

Top the cheese with tomato slices arranged evenly across the length of the sub. Season the tomato lightly with a pinch of salt and pepper to enhance flavor.

Scatter the shredded iceberg lettuce over the tomatoes so it adds crunch without making the bread soggy. Add thin red onion rings and pepperoncini rings evenly across.

If using any optional add-ons (pickles, avocado, roasted peppers), arrange them now in a single layer so they don’t overwhelm the other ingredients.

Drizzle any remaining dressing sparingly over the toppings, or brush the inside of the top roll with a bit of extra-virgin olive oil if you prefer less mayonnaise.

Close the sandwich and press gently to compact the filling. Cut the sub in half (or into thirds) with a sharp knife. If serving later, wrap tightly in parchment or plastic wrap and refrigerate up to 24 hours; add avocado fresh to avoid browning.

Serve immediately with chips, a pickle spear, and any extra pepperoncini on the side. Enjoy cold.