Classic Italian Sub Sandwich Recipes

ITALIAN SUB SANDWICH

Steps:

• Open sub rolls and lightly toast if desired. Spread with mayonnaise.
• Layer cheeses, meats, lettuce, onion and tomatoes on the rolls.
• Drizzle with Italian vinaigrette and peppers.

ITALIAN SUBS

Steps:

• Soak the onion slices in a large bowl of cold water, 15 minutes.
• Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
• Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
• Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.

CLASSIC ITALIAN SUB WITH ROASTED EGGPLANT

Steps:

• Preheat the oven to 400 degrees F.
• Lay the eggplant slices on a baking sheet in a single layer and brush liberally with the Homemade Italian Dressing. Roast in the oven until cooked through and golden, 12 to 15 minutes.
• Build the sandwich on the rolls with the mozzarella first, then the salami, capicola, prosciutto, mortadella, roasted eggplant and top with the lettuce, tomato and a generous drizzle of the Homemade Italian Dressing. Serve while blasting Louis Prima.
• Place the vinegar, mustard, sugar, Italian seasoning, salt, pepper, garlic and shallots in a blender or food processor. While the machine is running, slowly drizzle the olive oil through the blender top or feed tube until the dressing is combined and emulsified. Adjust the seasoning if necessary; add more oil if you want it less acidic. Store the dressing up to 2 weeks in the fridge.

ITALIAN SUB SANDWICHES

Steps:

• In a large cast-iron or other heavy skillet, cook sausage over medium heat just until no longer pink; drain. Add the onions, peppers and garlic. Cover and cook for until vegetables are tender, about 25 minutes, stirring occasionally. Add tomatoes and oregano. Cover and simmer until tomatoes are cooked, 5-6 minutes. Season with salt and pepper., Meanwhile, hollow out bottom of each roll, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Toast rolls. Fill with sausage mixture. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

ITALIAN SUBS - RESTAURANT STYLE

Steps:

• 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.
• 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.

CLASSIC ITALIAN SUB

Steps:

• Spread 1 bread slice with mayo. Fill bread slices with all remaining ingredients except dressing.
• Brush outside of sandwich with dressing.
• Cook in skillet on medium heat 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides.

10 CLASSIC ITALIAN SANDWICHES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Italian sandwich in 30 minutes or less!

CLASSIC ITALIAN SUB SANDWICH RECIPE

Steps:

• Enjoy now or wrap up tightly in more butcher's paper until ready to eat.

ITALIAN HERO SANDWICH

Steps:

• Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.
• Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.
• Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.