Name: Italian Sub Sandwich
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 large Italian bread loaf -; 1/3 cup mayonnaise -; 4 ounces Genoa salami -; 4 ounces pepperoni -; 8 ounces roasted turkey breast -; 6 ounces Provolone cheese -; 2 cups chopped iceberg lettuce -; 1/2 cup chopped tomatoes -; 1/4 cup pickled sliced banana peppers (pepperoncini) -; 1/4 cup chopped Kalamata olives -; 3-4 tablespoons extra virgin olive oil -; 2 tablespoons red wine vinegar -; 2 teaspoons dried Italian seasoning -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Italian Sub Sandwich

1. 1 large Italian bread loaf -

2. 1/3 cup mayonnaise -

3. 4 ounces Genoa salami -

4. 4 ounces pepperoni -

5. 8 ounces roasted turkey breast -

6. 6 ounces Provolone cheese -

7. 2 cups chopped iceberg lettuce -

8. 1/2 cup chopped tomatoes -

9. 1/4 cup pickled sliced banana peppers (pepperoncini) -

10. 1/4 cup chopped Kalamata olives -

11. 3-4 tablespoons extra virgin olive oil -

12. 2 tablespoons red wine vinegar -

13. 2 teaspoons dried Italian seasoning -

How to cook deliciously - Italian Sub Sandwich

1. Stage

Prepare the bread: Cut Italian loaf in half longwise with a serrated knife. Scoop out some of the bread in the top half of the loaf. This will give you more room for toppings and make sure the sandwich doesn’t fall apart. Just don’t go too deep. You still need it to hold together. (Use the leftover bread to make breadcrumbs!)

2. Stage

Layer the meats and cheese: Spread mayonnaise on the bottom half of the loaf. Layer the meats and cheese on the bottom portion of the loaf in any order you like. I prefer to the do the cured meats on the bottom, then turkey, and then cheese, but there is no science to it.

3. Stage

Finish the sandwich: Chop the iceberg lettuce, tomatoes, banana peppers, and olives. Add a bed of lettuce to the top half of the loaf (that has been hollowed slightly). Top with chopped tomatoes, peppers, and olives. Drizzle the vegetables liberally with extra virgin olive oil, red wine vinegar, and Italian seasoning. Bring the two halves of the loaf together and press slightly.

4. Stage

Cutting and serving the sandwich: Cut the large sandwich into six evenly sized pieces. Serve immediately or wrap and store for later. Leftovers! If you aren’t serving immediately, cut the sandwich into portions, and wrap each portion tightly with plastic wrap. Sandwiches will keep well in the fridge for 2-3 days.