Italian Sub Recipe

Lightly toast the Italian sub roll: split the roll horizontally but not all the way through, open like a book. Place cut-side up under a broiler or in a toaster oven for 1–2 minutes until edges are golden. Watch carefully to avoid burning.

Make the dressing: in a small bowl combine mayonnaise (2 tbs), yellow mustard (1 tsp), extra-virgin olive oil (1 tbs), red wine vinegar (1 tsp), dried oregano (1 tsp), salt (1 tsp) and black pepper (1 tsp). Whisk until smooth. Taste and adjust salt or vinegar if needed.

Spread about half of the dressing (roughly 1–1.5 tbs) on the bottom half of the toasted roll and the remaining dressing on the top half to ensure even flavor.

Layer the meats directly on the bottom half of the roll, arranging them in an overlapping, slightly folded fashion for texture and to fit: start with ham (4 slices), then capicola (4 slices), Genoa salami (6 slices) and finish with hard salami (6 slices). Aim for an even, compact stack across the length of the roll.

Top the meats with provolone cheese (4 slices), distributing the slices so they cover the meat evenly. If you prefer warm cheese, place the assembled meat and cheese open-faced under a broiler for 30–45 seconds just until the cheese softens—but do not melt completely.

Prepare the vegetables: slice the tomato into 1/4-inch rounds and drain excess liquid on a paper towel. Thinly slice red onion into rings if not already sliced. Shred or thinly chop the lettuce.

Layer vegetables over the cheese: add shredded lettuce (1 cup) first to provide a barrier against sogginess, then tomato slices (arrange 3–4 slices), then red onion (about 1/4 cup). Scatter banana peppers (3 tbs) and pickle slices (3 slices) evenly.

If using optional hot peppers, basil or grated parmesan, add them now. Sprinkle a light pinch of extra dried oregano or grated parmesan if desired.

Drizzle a tiny bit more olive oil (up to 1 tsp) and a quick additional splash of red wine vinegar (optional, about 1/4 tsp) over the vegetables if you like extra tang.

Close the sandwich by folding the top half of the roll over the filling. Press gently along the length to compact the sandwich so it holds together.

Cut the sandwich in half on the diagonal with a sharp knife. If transporting or serving later, wrap tightly in parchment paper and aluminum foil to preserve shape and freshness.