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Ingredients
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Bread & Assembly
Meats & Protein
Cheese & Toppings
Dressing / Spread
Optional Garnish
Method
Bread & Assembly
Prepare roll
Slice the 12" hard sub roll horizontally, leaving a small hinge if desired. Spread 1 tbsp softened butter on the cut inner surface of the top half and 1 tbsp on the bottom half; set aside.
If you prefer a toasted interior, lightly toast the cut sides of the roll in a skillet or under a broiler for 1–2 minutes until just golden. Remove from heat.
Meats & Protein
Prepare tuna
Flake the drained tuna with a fork in a small bowl. If you prefer, mix tuna with 1 tbsp of the Russian dressing to moisten (optional).
Cheese & Toppings
On the bottom half of the roll, layer the warmed corned beef in an even layer across the length of the sub.
Place the 6 slices of Swiss cheese over the corned beef, covering evenly. Top the cheese with the warmed capicola, distributing it across the sandwich.
Evenly distribute the drained sauerkraut over the meats and cheese. If the sauerkraut is very wet, squeeze out excess liquid first.
Dressing / Spread
Spread the remaining Russian dressing (about 3 tbsp if you mixed 1 tbsp with the tuna; otherwise spread the full 4 tbsp) on the inside of the top half of the roll. If you left tuna plain, spoon the flaked tuna on top of the sauerkraut before adding dressing.
Finish & Serve
Close the sandwich and press gently. Optionally, butter the outside of the roll lightly and toast the whole sandwich in a skillet or sandwich press over medium heat for 2–3 minutes per side until the cheese melts and the crust is crisp.
Remove from heat, slice the sub into portions (recommended 3–4 portions), garnish with pickles if desired, and serve hot.