Italian Roasted Pepper Sub Recipe

Name: Nate’s Italian Kitchen on Campbells Italian Roasted Pepper Sub Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 each Italian sub roll (6–8 inch); 1 tbs Mayonnaise; 1 tsp Extra-virgin olive oil; 2 oz Prosciutto (thinly sliced); 2 oz Genoa salami (thinly sliced); 1 oz Pepperoni (thinly sliced); 1 oz Capicola (capocollo, thinly sliced); 1 oz Mortadella (thinly sliced); 2 slices Provolone cheese (sliced); 3 pieces Marinated roasted red peppers (drained, sliced); 1 cup Romaine or green leaf lettuce (washed, dried, torn); 3 slices Tomato (ripe, medium, thinly sliced); 3 slices Dill pickle slices; 4 rings Red onion (optional, thin rings); 1 tbs Extra-virgin olive oil (for dressing); 1 tsp Red wine vinegar; 1 tsp Dried oregano; 1 tsp Salt; 1 tsp Black pepper

Inspired by Nate’s Italian Kitchen on Campbell

Time15m

Serves1

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

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Ingredients

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Bread & Spread

1 each Italian sub roll (6–8 inch)

1 tbs Mayonnaise

1 tsp Extra-virgin olive oil

Meats & Cheese

2 oz Prosciutto (thinly sliced)

2 oz Genoa salami (thinly sliced)

1 oz Pepperoni (thinly sliced)

1 oz Capicola (capocollo, thinly sliced)

1 oz Mortadella (thinly sliced)

2 slices Provolone cheese (sliced)

Vegetables & Pickles

3 pieces Marinated roasted red peppers (drained, sliced)

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

3 slices Tomato (ripe, medium, thinly sliced)

3 slices Dill pickle slices

4 rings Red onion (optional, thin rings)

Seasoning & Garnish

1 tbs Extra-virgin olive oil (for dressing)

1 tsp red wine vinegar

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp black pepper

Method

Bread & Spread

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.

Meats & Cheese

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.

Vegetables & Pickles

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).

Seasoning & Garnish

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.