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Italian 3 Ft. Subs Recipe

Name: Strokers Deli & Subs Italian 3 FT. SUBS Recipe
Cook time: 45 min
Total time: 45 min
Yield: 24 servings
Cuisine: Italian
Ingredients: 1 unit Italian long sub rolls (3-foot total length; can be 3 x 12" rolls or 1 x 36" roll); 1 cup Mayonnaise; 0.25 cup Deli mustard (or yellow mustard); 0.5 cup Olive oil; 0.25 cup Red wine vinegar; 2 tsp Dried oregano; 2 tsp Salt; 2 tsp Black pepper, freshly ground; 1.5 lb Genoa salami, thinly sliced; 1.5 lb Capicola (coppa) or prosciutto cotto, thinly sliced; 1 lb Mortadella, thinly sliced; 1.5 lb Provolone cheese, sliced; 6 cups Romaine lettuce, rinsed and shredded; 6 unit Tomatoes, ripe, sliced 1/4" thick; 2 unit Red onion, thinly sliced into rings; 1 cup Pepperoncini or banana peppers, sliced (optional); 1 cup Pickles, sliced (optional); 1 cup Fresh basil leaves (optional); 1 tsp Salt (for tomatoes); 1 tsp Black pepper (for tomatoes), freshly ground; 2 tsp Crushed red pepper flakes (optional)

Inspired by Strokers Deli & Subs

Time45m

Serves24

Make Italian 3 Ft. Subs Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Bread & Assembly

1 unit Italian long sub rolls (3-foot total length; can be 3 x 12" rolls or 1 x 36" roll)

1 cup Mayonnaise

1/4 cup Deli mustard (or yellow mustard)

1/2 cup olive oil

1/4 cup red wine vinegar

2 tsp Dried oregano

2 tsp Celtic sea salt

2 tsp Black pepper, freshly ground

Meats & Cheeses

1 1/2 lb Genoa salami, thinly sliced

1 1/2 lb Capicola (coppa) or prosciutto cotto, thinly sliced

1 lb Mortadella, thinly sliced

1 1/2 lb Provolone cheese, sliced

Produce & Toppings

6 cups Romaine lettuce, rinsed and shredded

6 unit Tomatoes, ripe, sliced 1/4" thick

2 unit Red onion, thinly sliced into rings

1 cup Pepperoncini or banana peppers, sliced (optional)

1 cup Pickles, sliced (optional)

1 cup Fresh basil leaves (optional)

Seasonings & Extras

1 tsp Salt (for tomatoes)

1 tsp Black pepper (for tomatoes), freshly ground

2 tsp Crushed red pepper flakes (optional)

Method

Bread & Assembly

Prepare bread

If using a single 36" roll, cut into three 12" sections for easier handling if desired. Using a long serrated knife, slice the top third off each roll lengthwise to create a hinge (do not fully separate). Hollow out a small amount of crumb from the bottom half if you want extra room for fillings, leaving about 1/2" of crust on the inside.

Make dressing

In a medium bowl whisk together mayonnaise, deli mustard, olive oil, red wine vinegar, dried oregano, 2 tsp salt and 2 tsp black pepper until smooth and emulsified. Taste and adjust seasoning — the dressing should be tangy and slightly oily to moisten the bread and meats.

Assemble base

Spread a thin, even layer (about 2–3 tbsp per 12" section) of the dressing along the bottom half of each roll. This helps keep bread from getting soggy and adds flavor to every bite.

Meats & Cheeses

Layer meats

Starting with a base of provolone directly on top of the dressing, layer the deli meats in this order for balanced flavor and texture: mortadella (lay slices slightly overlapping), capicola, then Genoa salami. Aim for even distribution so each 12" segment gets approximately 8 oz salami, 8 oz capicola, 5–6 oz mortadella and 8 oz provolone overall. Slightly fold slices to create volume and prevent sliding.

Top with cheese

If you prefer cheese on top of the meats, add remaining provolone slices as the final meat layer to lock the meats in place. For a melted option, briefly place assembled open-face sections under a broiler for 30–60 seconds until the provolone softens (watch carefully).

Produce & Toppings

Prepare produce

Shred romaine and place into a large bowl. Slice tomatoes into 1/4" rounds and lightly salt and pepper them to bring out flavor. Thinly slice red onions into rings and, if desired, soak onion rings in cold water for 10 minutes to mellow sharpness, then drain.

Add vegetables

On top of the meat-and-cheese layer, evenly distribute the shredded romaine (about 2 cups per 12" section), followed by tomato slices, red onion rings, pepperoncini, pickles and fresh basil leaves if using. Arrange toppings so every portion of the sub contains a balance of vegetables.

Seasonings & Extras

Drizzle or spoon any remaining dressing over the toppings for extra moisture (about 1–2 tbsp per 12" section). Sprinkle the tomatoes and greens lightly with the reserved 1 tsp salt and 1 tsp freshly ground black pepper and distribute crushed red pepper flakes if using.

Close the top half of each roll gently, pressing down to compact the fillings slightly. Wrap each 12" section tightly in parchment paper or plastic wrap (this helps the sandwich hold together and allows flavors to meld). If serving immediately, slice each 12" sub into desired serving portions (suggested: 6 portions per 12" section for smaller slices or 3–4 for larger). If making ahead, refrigerate wrapped subs up to 4 hours for best texture.