1/2 Italian & 1/2 Turkey 3 Ft. Subs Recipe

Preheat oven to 350°F (175°C) if you prefer a slightly warmed sub. If serving cold, skip warming step.

Split the three-foot roll lengthwise, creating a top and bottom half but keeping them attached where possible so the sandwich holds together.

In a small bowl, whisk together olive oil, white wine vinegar, salt, pepper and dried oregano to make a quick vinaigrette. Taste and adjust seasoning.

Lightly brush or drizzle half of the vinaigrette onto the cut face of the bottom half of the roll, reserving the remainder to dress vegetables/meats as you layer them.

Layer meats and cheese

On the left or designated Italian half of the bottom roll, layer salami in slightly overlapping folds to cover the length (about 1/3 of the sub width). Add capicola on top, followed by prosciutto or mortadella. Top the meats with an even layer of provolone slices.

Drizzle about one quarter of the remaining vinaigrette over the meats and cheese to add moisture and flavor.

Add roasted red peppers in an even layer, then scatter sliced pepperoncini. Season the vegetables with a light pinch of salt and a sprinkle of dried oregano if desired.

Add sliced tomatoes and red onion rings over the peppers, then top with shredded romaine lettuce. If you warmed the roll, assemble quickly so lettuce remains crisp.

If using parmesan shavings, sprinkle a light amount over this half for extra savory note.

Prepare spreads

On the turkey half of the bottom roll, spread mayonnaise evenly across the bread. Combine dijon mustard with about one tablespoon of the remaining vinaigrette, mix, and spread in a thin layer over the mayo for tang and moisture.

Layer the sliced roasted turkey breast evenly along the length. Place slices of cheese on top of the turkey.

Add cooked bacon strips over the cheese, distributing so each portion will have bacon. Arrange sliced avocado across the bacon and turkey.

Top with sliced tomatoes and shredded iceberg lettuce. Drizzle a small amount of the remaining vinaigrette over the vegetables to keep them from tasting bland.

With both halves assembled, brush or drizzle any remaining vinaigrette on the inside of the top half of the roll. Close the sub carefully aligning the two halves.

If you prefer the sandwich warmed/melted: wrap the assembled sub in aluminum foil and place in the preheated oven for 6–10 minutes — just enough to warm meats and slightly melt cheeses. Remove foil and let rest 2 minutes before slicing.

Using a long, sharp serrated knife, cut the 3-foot sub into serving portions. Recommended: cut into 12–18 portions depending on desired serving size (about 12 servings for hearty portions, 18 for smaller party slices).

Garnish the serving platter with sliced pickles. Sprinkle a light dusting of extra oregano over the cut surfaces and add extra parmesan shavings if desired.

Serve immediately. Provide extra condiments (mustard, mayo, pepperoncini) on the side.