Giant Mortadella Sub Recipes

ITALIAN SUB "BOIL"

Italian Sub

Provided by Jeff Mauro, host of Sandwich King

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

6 soft Italian rolls or sub rolls
Extra-virgin olive oil
Kosher salt
8 ounces pancetta, cut into 1/2-inch cubes
1 head iceberg, shaved
8 ounces mortadella with pistachios, thinly shaved
8 ounces capicola, stacked, rolled, and thinly sliced (aka gabagool chiffonade)
8 ounces Genoa salami, sliced see-through thin
4 ounces Asiago cheese, shredded
One 8-ounce container pearl sized mozzarella balls, drained or One 8-ounce mozzarella ball, diced into 1/4-inch cubes
3 Roma tomatoes, diced
One 10-ounce jar oil-packed giardiniera, strained
1 cup or one 8-ounce bottle sweet Italian vinaigrette
Barbecue potato chips, for serving, optional

Steps:

Position a rack in the center of the oven and preheat to low broil.
Halve the rolls lengthwise, then slice on the bias into triangular nacho chip shapes. Generously coat the pieces with olive oil and season with salt. Place on 2 rimmed baking sheet in a single layer and broil until just golden brown, 4 to 5 minutes. They should still have give and a chew. Set aside.
Set a medium skillet over medium heat and add the pancetta. When the pancetta starts to sizzle, stir every minute or so, until golden brown, about 10 minutes. Drain on a paper towel-lined plate. Cool to room temperature.
Cover the surface of a table or long wooden cutting board with parchment paper or butcher paper. First, spread a layer of the shaved iceberg on the paper. Next, layer on the golden-brown nacho chip-sized oily pieces of sub rolls. Then, add the mortadella, capicola (AKA gabagool) chiffonade and Genoa salami, ribboned around, making sure everything has some height. Next, add the pancetta followed by the Asiago cheese and mozzarella. Add the tomatoes followed by the giardiniera. Finally, using a squeeze bottle, douse it in the vinaigrette. Serve with chips on the side if you like.
Ring the bell and beckon the kids. Don't forget your sub bib either.

GIANT MORTADELLA SUB

Giant Mortadella Sub image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 long sub roll or baguette (about 2 feet long), halved
1/3 pound sharp provolone, sliced medium
1 pound mortadella, sliced very thin
1 head iceberg, shredded thin
1 container French fried onions
Cherry Pepper Aioli, recipe follows
1 cup mayonnaise
1/4 cup cherry pepper relish
2 tablespoons Dijon mustard
1 teaspoon granulated garlic
1 teaspoon minced chives

Steps:

On the bottom half of the sub, arrange the cheese, then ribbons of thin mortadella, then the lettuce and then the fried onions. On the top half of the bun, spread a generous schmear of the Cherry Pepper Aioli.
Combine the mayonnaise, cherry pepper relish, mustard, garlic and chives in a medium bowl and stir until well blended.

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