Name: Italian Subs - Restaurant Style
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Red leaf lettuce, rinsed and torn - 1 head; Fresh tomatoes, chopped - 2 medium; Red onion, chopped - 1 medium; Olive oil - 6 tablespoons; White wine vinegar - 2 tablespoons; Chopped fresh parsley - 2 tablespoons; Garlic, chopped - 2 cloves; Dried basil - 1 teaspoon; Red pepper flakes - ¼ teaspoon; Dried oregano - 1 pinch; Sliced Capacola sausage - ½ pound; Thinly sliced Genoa salami - ½ pound; Thinly sliced prosciutto - ¼ pound; Sliced provolone cheese - ½ pound; Submarine rolls, split - 4; Dill pickle slices - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Italian Subs - Restaurant Style

1. Red leaf lettuce, rinsed and torn - 1 head

2. Fresh tomatoes, chopped - 2 medium

3. Red onion, chopped - 1 medium

4. Olive oil - 6 tablespoons

5. White wine vinegar - 2 tablespoons

6. Chopped fresh parsley - 2 tablespoons

7. Garlic, chopped - 2 cloves

8. Dried basil - 1 teaspoon

9. Red pepper flakes - ¼ teaspoon

10. Dried oregano - 1 pinch

11. Sliced Capacola sausage - ½ pound

12. Thinly sliced Genoa salami - ½ pound

13. Thinly sliced prosciutto - ¼ pound

14. Sliced provolone cheese - ½ pound

15. Submarine rolls, split - 4

16. Dill pickle slices - 1 cup

How to cook deliciously - Italian Subs - Restaurant Style

1. Stage

In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.

2. Stage

Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.