Makes
2 subsIngredients
For the subs
- 2 10-inch white, Italian soft sandwich rolls
- 3 tablespoons mayonnaise
- 6 slices smoked ham
- 6 slices Genoa salami
- 6 slices capicola
- 6 slices provolone cheese
- 6 slices American cheese
- 1 cup iceberg lettuce shaved thin
- 1 large whole dill pickle quartered
- 4 pepperoncini peppers sliced
- 3 ripe Roma tomatoes quartered lengthwise
- 12 –15 oil-cured olives torn in half and pits removed
- 2 tablespoons Italian sub seasoned oil recipe page XX
For the seasoned oil
- 1 cup extra virgin olive oil
- ¼ cup red wine vinegar
- ¼ cup balsamic vinegar
- 1 tablespoon dehydrated garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
Instructions
For the subs
- Cut the rolls lengthways about ¾ of the way through. Gently open the rolls the rest of the way with your hands, leaving the edge of each roll attached. Spread mayo on the inside of the rolls. Layer in 3 slices each of ham, salami, and capicola and then layer in 3 slices each of provolone and American cheese. Add ½ cup shaved lettuce to each sandwich and top with 2 pickle spears running end to end on each sandwich. Divide pepperoncini, tomatoes, and torn olives between the two sandwiches, seasoning each with the sub seasoned oil. Wrap each sandwich in waxed paper, then parchment or brown paper, securing each with a bit of kitchen twine.
For the seasoned oil
- Combine ingredients in a squeeze bottle. Add salt and pepper to taste. Shake well before using.
