Italian Cold Cut Sub Sandwich
This Italian cold cut sub sandwich is a filling and delicious option for lunch, loaded with cold cuts and veggies.
Equipment
- Small bowl
- whisk
- Knife
- cutting board
Ingredients
Vinaigrette
- 1.5 tablespoons olive oil
- 1.5 tablespoons red wine vinegar
- ¼ teaspoon crushed red pepper flakes
- pinch dried basil
- pinch dried oregano
Sub Ingredients
- 2 pieces sub buns (6-inch)
- 3 to 4 slices provolone about 75 to 100 grams total
- 6 slices mortadella
- 8 slices hot capocollo extra lean
- 8 slices genoa salami
- ½ cup iceberg lettuce shredded
- ¼ red onion thinly sliced
- ⅓ cup pickled sliced banana peppers patted dry of excess moisture
- 1 piece tomato thinly sliced
- pinch salt
- pinch freshly ground black pepper
Instructions
Vinaigrette Preparation
- In a small bowl, whisk together the olive oil, red wine vinegar, crushed red pepper flakes, basil, and oregano. Set aside.
Sub Sandwich Assembly
- Cut buns in half (horizontally), while still leaving the two halves attached. Remove some of the interior bread on the bottom and top half of each sub bun to create a little valley for the sub ingredients.
- Brush the interior of each bun with the vinaigrette (reserve a little for drizzling over the tomatoes).
- On top of each bottom bun, layer on provolone, mortadella, capocolla, salami, lettuce, red onion, banana peppers and tomato. Brush over remaining vinaigrette and sprinkle with a pinch each of salt and black pepper.
- Place the top buns over top to form the subs. Cut each sub in half (if you like), serve and enjoy!
Notes
This recipe is super easy to prepare and can be customized with your choice of cold cuts and toppings.
Nutrition
Serving: 1sub sandwichCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 60mgSodium: 1500mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 2mg
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