Prosciutto, salami, pepperoni, capicola, mortadella, provolone, marinated roasted red peppers, lettuce, tomato, pickle, olive oil, oregano

Italian Roasted Pepper Sub

Macaroni, creamy Ramono, pancetta, breaded and fried, served with marinara

Fried Mac & Cheese Balls

Prosciutto, Mortadella, salami, pepperoni, capicola, marinated artichokes provolone, lettuce, tomato, pickle, olive oil, oregano

Italian Artichoke Sub

Prosciutto, fresh mozzarella, fresh basil, sliced tomatoes, balsamic glaze

Caprese Sub

Prosciutto, salami, pepperoni, capicola, mortadella, provolone

Italian Special Sub

prosciutto, salami, pepperoni, capicola, provolone, tomatoes, pepperoncini, lettuce, oregano, pickles, vinegar/oil, mayo, all chopped up and stuffed in a roll. Yummy!!!

Italian Chopped Sub

Piled high with mozzarella, sautéed mushrooms, roasted peppers, pepperoncini peppers, mixed greens

Shaved Ribeye Salad

Mixed greens, tomatoes, pepperoncini, parmesan

House Salad

Crisp romaine hearts, parmesan, caesar dressing, and house-made croutons

Caesar Salad

Fresh roma tomatoes, sliced mozzarella, fresh basil, and oregano on a bed of spring mix with balsamic reduction

Caprese Salad

Fresh mozzarella, salami, capicola, pepperoni, heirloom tomatoes, pepperoncini, oregano, basil, romaine lettuce, house dressing

Chopped Italian Salad

Smaller house salad with choice of dressing

Side Salad

variety of Italian meats, provolone cheese, artichokes, roasted peppers, pepperoncini, kalamata olives, spring mix, balsamic reduction

Antipasto

Mushrooms stuffed with breadcrumbs and Romano and baked in olive oil

Stuffed Mushrooms

Ricotta cheese filled ravioli served with red sauce.

Fried Ravioli Appetizer

Coconut Shrimp

Parmesan crusted calamari strips, lemon, served with marinara, cocktail sauce, aioli tartar

Calamari Appetizer

Slice the Italian sub roll horizontally, leaving a hinge if you prefer. Toast lightly under a broiler or in a toaster oven for 1–2 minutes until just golden (optional).

Mix 1 tbs mayonnaise with 1 tsp extra-virgin olive oil. Spread evenly on the bottom half of the roll.

Layer the deli meats on the bottom half over the mayonnaise in this order for balanced flavor and texture: prosciutto (2 oz), salami (2 oz), pepperoni (1 oz), capicola (1 oz), mortadella (1 oz). Fan each slice slightly so the sandwich fills evenly.

Place the provolone slices (2 slices) on top of the meats. If you toasted the roll, set cheese on while still warm for slight melting, or proceed cold per preference.

Drain the marinated roasted red peppers well and pat with a paper towel. Arrange 3 pepper pieces over the provolone in an even layer.

Add the lettuce (1 cup torn), then arrange the tomato slices (3 slices) over the lettuce. Add red onion rings if using (4 rings) and top with dill pickle slices (3 slices).

In a small cup, combine 1 tbs extra-virgin olive oil and 1 tsp red wine vinegar. Stir in 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Taste and adjust; this is the dressing to moisten and season the sandwich.

Drizzle the dressing evenly over the vegetables and peppers. Close the sandwich by bringing the top half of the roll down and press gently to compact.

Cut the sub in half at a slight diagonal and serve immediately. If making ahead, wrap tightly in plastic wrap and refrigerate up to 6 hours to keep breads from becoming soggy; add dressing just before serving if possible.

Italian sub roll (6–8 inch)

Mayonnaise

Extra-virgin olive oil

Prosciutto (thinly sliced)

Genoa salami (thinly sliced)

Pepperoni (thinly sliced)

Capicola (capocollo, thinly sliced)

Mortadella (thinly sliced)

Provolone cheese (sliced)

Marinated roasted red peppers (drained, sliced)

Romaine or green leaf lettuce (washed, dried, torn)

Tomato (ripe, medium, thinly sliced)

Dill pickle slices

Red onion (optional, thin rings)

Extra-virgin olive oil (for dressing)

Red wine vinegar

Dried oregano

Salt

Black pepper

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until very al dente (about 1 minute less than package directions). Drain thoroughly and spread on a baking sheet to cool briefly and stop cooking.

Cook pasta

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp flour and cook for 1–2 minutes until bubbly but not browned. Gradually whisk in 1.5 cups whole milk and 1/4 cup heavy cream, smooth out any lumps, and bring to a gentle simmer until slightly thickened, about 3–4 minutes.

Make béchamel

Remove the sauce from heat and whisk in 1 cup finely grated Ramonó (or Parmesan blend), 1/2 cup grated sharp cheddar, and 2 tbsp softened cream cheese until smooth. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp mustard powder if using. Taste and adjust seasoning.

Finish cheese sauce

Fold the drained macaroni into the cheese sauce until evenly coated. Spread the mac & cheese into an even layer in an 8x8-inch (or similar) shallow baking dish or rimmed tray. Cool to near room temperature, then cover and refrigerate at least 1.5–2 hours (or up to overnight) so the mixture firms for shaping.

Combine pasta and cheese

While the mac & cheese cools, cook the pancetta: place the diced pancetta in a skillet over medium heat and cook until crisp and golden, about 5–7 minutes. Transfer to a paper towel-lined plate to drain and cool. Chop slightly if pieces are large.

Once mac & cheese has chilled and is firm, transfer to a bowl. Stir in the cooled pancetta, 1 tbsp finely chopped parsley, and 1 large beaten egg to help bind the mixture. Mix thoroughly so pancetta is evenly distributed. If mixture feels too soft to shape, refrigerate another 30 minutes.

Set up a breading station: shallow bowl with 1/2 cup flour, another bowl with 2 beaten eggs mixed with 1 tbsp milk, and a third bowl with 1.5 cups panko breadcrumbs mixed with 2 tbsp grated Parmesan and 1/4 tsp fine salt.

Portion and shape: Using a 1.5–2 tbsp scoop (or by hand), portion the mac & cheese mixture and roll into compact balls about 1.5 inches in diameter. Work quickly to keep hands cool and the mixture firm. Place formed balls on a parchment-lined tray and chill 15–20 minutes to set.

Bread the balls: Working in batches, dredge each chilled ball in flour, shake off excess, dip into the beaten egg mixture, then roll thoroughly in the panko mixture pressing gently to adhere. For an extra-crisp crust, double-coat: return to egg and panko for a second breading. Place breaded balls on a tray and keep chilled until frying.

Heat oil: In a deep pot or deep-fryer, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, heat over medium-high and test with a small breadcrumb — it should sizzle and brown in ~30–45 seconds.

Fry the balls: Fry the breaded mac & cheese balls in batches (do not overcrowd) about 2.5–3.5 minutes per batch, turning as needed, until golden brown and heated through. Maintain oil temperature around 330–350°F by adjusting heat. Use a slotted spoon to transfer fried balls to a wire rack or paper towel-lined tray to drain.

Finish and serve: Warm the marinara sauce. Plate 3–4 fried mac & cheese balls per serving with 2–3 tbsp warm marinara for dipping. Garnish with fresh basil leaves and a light sprinkle of extra grated Ramonó or Parmesan if desired. Serve immediately while hot and crisp.

elbow macaroni

unsalted butter

all-purpose flour

whole milk

heavy cream

Ramonó cheese (or Parmesan blend), finely grated

sharp cheddar cheese, grated

cream cheese, softened

salt

black pepper, freshly ground

ground mustard powder (optional)

pancetta, small dice

fresh parsley, finely chopped

egg, large (for mixture)

all-purpose flour (for dredging)

eggs, large (beaten, for breading)

milk (to thin beaten eggs)

panko breadcrumbs

grated Parmesan (optional, mixed into panko)

fine salt (for breadcrumbs)

vegetable oil (for deep frying)

marinara sauce (store-bought or homemade), warm for serving

fresh basil leaves (optional, for garnish)

Warm the hoagie roll briefly (optional) — 10–15 seconds in a microwave or 3–4 minutes in a 350°F/175°C oven wrapped in foil. Slice the roll lengthwise without cutting completely through, leaving a hinge.

Prepare roll

Spread mayonnaise evenly on the bottom half of the roll. Brush 1 tablespoon olive oil on the inside of the top half of the roll.

Layer the sliced meats on the bottom half of the roll in this order for balanced flavor and texture: prosciutto, mortadella, salami, pepperoni, then capicola. Fan the slices so they slightly overlap and cover the length of the roll.

Top the meats with the provolone slices, distributing them evenly so each bite contains cheese.

Drain the marinated artichoke hearts well and quarter them if not pre-cut. Arrange the artichoke quarters on top of the provolone, distributing them along the sandwich.

Evenly layer the shredded lettuce over the artichokes, then place the tomato slices on top of the lettuce. Add the dill pickle slices where they fit — either along the length of the sandwich or at one end, depending on preference.

If using banana pepper rings or sliced olives, scatter them now for a bright, briny contrast.

In a small bowl, combine 1 tsp red wine vinegar with 1 tsp extra-virgin olive oil, dried oregano, a pinch of sea salt, and freshly ground black pepper. Stir to emulsify briefly.

Drizzle the vinaigrette evenly over the vegetables and meats. Sprinkle the remaining 1 tsp dried oregano (if desired) for extra aroma.

Close the sandwich and press gently to compact the layers. If serving later or to help set, wrap tightly in parchment paper and press for 10 minutes. Slice the sandwich in half on the diagonal and serve immediately.

Italian hoagie roll (8–10 inch)

mayonnaise

extra-virgin olive oil

prosciutto (thinly sliced)

mortadella (thinly sliced)

hard salami (thinly sliced)

pepperoni (sliced)

capicola (thinly sliced)

provolone cheese (sliced)

marinated artichoke hearts (quartered)

lettuce (iceberg or romaine), shredded

tomato (ripe), thinly sliced

dill pickle slices

banana pepper rings (optional)

mixed olives (sliced) - optional

red wine vinegar

extra-virgin olive oil (for drizzle)

dried oregano

freshly ground black pepper

sea salt

If using, lightly toast the sub rolls: slice each roll horizontally but not all the way through so it opens like a book. Brush the cut sides with butter or olive oil (about 1/2 teaspoon per cut side). Heat a skillet over medium heat and place rolls cut-side down until golden and slightly crisp, 1–2 minutes. Remove and set aside to cool slightly.

Slice the fresh mozzarella into 1/4-inch (about 6 mm) thick slices. Pat with paper towel to remove excess moisture if very wet; this prevents sogginess.

Slice tomatoes into 1/4-inch thick rounds. If tomatoes are very large, cut rounds into halves to fit the roll length. Lay tomato slices on paper towels and lightly season with a pinch of sea salt to draw excess moisture.

Wash and gently pat dry the basil leaves. If using arugula, rinse and spin dry as well.

Open each roll and lightly drizzle or brush about 1/2 tablespoon of extra-virgin olive oil on the bottom half of the roll. This adds flavor and helps create a moisture barrier.

Oil the roll base

Place three ounces (about 3 slices) of fresh mozzarella evenly along the bottom half of each roll. Fold or drape 3 thin slices of prosciutto over the mozzarella for each sandwich, covering the length of the roll.

Layer cheese and prosciutto

Arrange 3–4 tomato slices on top of the prosciutto for each sandwich, slightly overlapping. Tuck 6 basil leaves per sandwich among the tomato slices so the basil is distributed for every bite. If using arugula, add about 1/4 cup on top of the basil for a peppery note.

Add tomatoes and basil

Sprinkle each sandwich with a light pinch (about 1/4 teaspoon) of sea salt and a few grinds of black pepper. Drizzle 1 tablespoon of balsamic glaze evenly over the fillings of each sandwich. If you prefer more glaze, add additional 1/2 tablespoon increments to taste.

Season and glaze

Close the roll gently and press down slightly to compact the layers. If desired, cut the sub in half on the bias. Serve immediately so the rolls remain slightly crisp. Offer extra balsamic glaze at the table.

Finish and serve

If not serving right away, keep components separate: store mozzarella and tomatoes in airtight containers in the refrigerator up to 24 hours. Assemble within 30 minutes before serving to avoid soggy bread. Assembled subs are best eaten within 2 hours; if refrigerated, consume within 24 hours and expect softer bread.

Italian-style sub rolls

fresh mozzarella

ripe tomatoes (medium)

fresh basil leaves

balsamic glaze

optional: baby arugula

butter or olive oil for toasting (optional)

extra balsamic glaze for serving (optional)

Slice the 12-inch roll lengthwise, leaving a hinge if you prefer to keep it attached. In a small bowl, whisk together mayonnaise, Dijon mustard, olive oil, red wine vinegar, dried oregano, and 1/2 teaspoon freshly ground black pepper (reserve remaining pepper). Spread the mayonnaise-mustard mixture evenly on both cut sides of the roll.

Prep and dress the roll

If you like a slightly softer interior and crisp crust, toast the cut roll face-up under a broiler for 1–2 minutes until just golden (watch closely). Allow to cool 30 seconds before building.

Layer the meats in alternating folds to create volume and even flavor across the sandwich: start with provolone slices directly on the bottom bread half (this creates a barrier so bread doesn't get soggy), then arrange prosciutto, salami, pepperoni, capicola, and mortadella. Aim for even coverage from end to end. Total meat weight should be about 12 oz combined.

If you prefer the cheese slightly melty, place the assembled meat-and-cheese side under a broiler for 20–30 seconds until the provolone just softens (optional).

On the top half of the roll, layer shredded lettuce, sliced tomato, and red onion evenly. Scatter sliced hot cherry peppers or pepperoncini if using. Sprinkle the vegetables with kosher salt and the remaining 1/4 teaspoon black pepper.

Close the sandwich, press gently to compact the fillings slightly, and, using a serrated knife, cut the sub into 2 or 3 portions for serving. Serve immediately.

Italian long sandwich roll (12-inch), preferably soft inside with crisp crust

Dijon or mild brown mustard

Olive oil

Black pepper, freshly ground

Prosciutto, thinly sliced

Genoa salami, thinly sliced

Pepperoni, thinly sliced

Capicola (capocollo), thinly sliced

Mortadella, thinly sliced

Provolone cheese, sliced

Lettuce (romaine or green leaf), shredded or whole leaves

Tomato, ripe, thinly sliced

Red onion, thinly sliced into rings

Hot cherry peppers or pepperoncini, sliced (optional)

Kosher salt

Freshly ground black pepper

Wash and dry the lettuce and tomato. Tear or chop lettuce into roughly 1/2-inch pieces (about 1 cup). Slice the tomato into 1/4-inch thick slices and then dice those slices into bite-size pieces. Slice pepperoncini into rings if not already sliced. Slice pickles into thin coins if needed. Stack the provolone slices and cut into roughly 1/2-inch strips or fold them so they will be easy to chop.

Prep produce and cheese

Stack the deli meats on a cutting board and roughly chop them together into small, bite-size pieces (about 1/4–1/2 inch). Aim for a mix of meats in each bite. Place chopped meats in a medium mixing bowl.

Add the chopped provolone, chopped tomato, pepperoncini rings, chopped pickles and chopped lettuce to the bowl with the meats.

Combine ingredients

In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, mayonnaise, salt and black pepper until emulsified and smooth. Taste and adjust salt/pepper or a splash more vinegar if desired.

Pour the dressing over the meat-and-vegetable mixture. Using two large spoons or a bench scraper, chop and toss the mixture together until everything is evenly coated and cut down into a cohesive chopped salad-like filling (about 30–45 seconds of chopping/tossing). The texture should be chunky but easy to stuff into the roll.

Cut the sub roll lengthwise, leaving one side attached like a hinge if you prefer, and hollow out a little of the soft interior to make room for the filling.

Open the roll and spread the inside with the remaining 1 tablespoon of mayonnaise if you want extra creaminess (optional).

Spoon the chopped Italian mixture into the roll, pressing gently so the filling is packed but not smashed. Aim to fill evenly from end to end.

If desired, drizzle an additional teaspoon of olive oil and a light sprinkle of oregano on top of the filling for extra flavor.

Close the sandwich, press gently, and cut in half on the bias. Serve immediately.

hard salami (sliced)

capicola (hot or sweet, sliced)

roma or vine-ripened tomato

pepperoncini (mild pickled peppers)

iceberg or romaine lettuce

pickles (dill, sliced)

fresh oregano (or dried)

black pepper

Italian sub roll (8–10 inch)

Place the ribeye in the freezer for 20–30 minutes until slightly firm but not frozen solid. This makes very thin, even slices possible.

Freeze then slice

Using a sharp knife, thinly slice the chilled ribeye across the grain into very thin shavings (about 1/16–1/8-inch). Keep slices on a plate and allow to come to near-room temperature while you cook them (10–15 minutes).