Italian Sub Sandwich Roll Ups Recipe 425

CLASSIC ITALIAN SUB SANDWICH RECIPE

Classic Italian Sub Sandwich Recipe image

Craving a classic Italian sub? Make it yourself with this fully loaded recipe, including tips for keeping it fresh and how to mix and match ingredients.

Provided by MacKenzie Smith

Time 10m

Number Of Ingredients 13

Ingredients

1 large Italian sub roll
1 tablespoon Italian vinaigrette
1/2 tablespoon balsamic vinegar
1/4 pound provolone cheese (sliced)
1/3 pound rosemary ham
1/4 pound mortadella
1/4 pound hot soppressata
3 fresh Campari tomatoes (sliced thick)
1/4 small onion (sliced)
2 handfuls of lettuce (such as arugula for its peppery bite)
2 tablespoons chopped banana peppers
Salt (to taste)
Freshly ground black pepper (to taste)

Steps:

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

Nutrition Facts : Calories 440 kcal, Carbohydrate 21 g, Cholesterol 85 mg, Fiber 2 g, Protein 30 g, SaturatedFat 11 g, Sodium 1732 mg, Sugar 5 g, Fat 26 g, ServingSize 1 sandwich (2-4 servings), UnsaturatedFat 0 g

ITALIAN SUBS

Italian Subs image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 large onion, thinly sliced
1 12-inch loaf soft Italian bread
5 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 pound deli-sliced provolone cheese
1/4 pound deli-sliced Genoa salami
1/4 pound deli-sliced boiled ham
1/4 pound deli-sliced mortadella
1/4 pound deli-sliced capicola
1/2 head iceberg lettuce, finely shredded
1/4 to 1/2 cup sliced pickled pepperoncini (optional)
3 plum tomatoes, thinly sliced
1 1/2 teaspoons dried oregano

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.

ITALIAN SUB SANDWICH ROLL-UPS RECIPE - (4.2/5)

ITALIAN SUB SANDWICH ROLL-UPS Recipe - (4.2/5) image

Provided by Lsweetnell

Number Of Ingredients 13

Ingredients

8 tortillas
8 ounces cream cheese, softened
1 tablespoon dry Italian salad dressing mix
3 tablespoons banana pepper, chopped
1/4 cup red onion, diced
3 green onions, chopped
1/3 cup red pepper, chopped
1 can (4 ounces) black olives, drained and chopped
32 slices Genoa salami
24 slices pepperoni (sandwich size)
24 slices Provolone cheese
2 large tomatoes, thinly sliced (remove some of the juice and seeds)
3 cups mixed greens

Steps:

In a medium bowl, combine the cream cheese, salad dressing mix, banana pepper, red onion, green onion, red pepper, and black olives. Mix with a hand mixer until combined. Spread about 1/4 cup of the cream cheese mixture onto a tortilla. On top of the cream cheese mixture, place four slices of salami, three slices of pepperoni, and three slices of Provolone cheese, leaving a 1/2-inch border around the edge. Top with a few slices of tomato and a sprinkle of mixed greens. Roll up tightly. Place several toothpicks about 1-inch apart down the rolled tortilla. Cut in between the toothpicks to create the pinwheels. Repeat with the remaining tortillas and fillings. Refrigerate until it's time to serve them.

ITALIAN SUB SANDWICHES

Italian Sub Sandwiches image

I serve these sandwiches for a special party treat. The red and green peppers add color along with flavor. - Judy Long, Effingham, Illinois

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1-1/2 pounds Italian sausage links, cut into 1/2-inch pieces
2 medium red onions, thinly sliced
2 medium sweet red peppers, thinly sliced
2 medium green peppers, thinly sliced
1 garlic clove, minced
3 medium tomatoes, chopped
1 teaspoon dried oregano
Salt and pepper to taste
8 submarine sandwich buns (about 10 inches), split

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.

Nutrition Facts : Calories 442 calories, Fat 24g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 843mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.

SUPER ITALIAN SUB

Super Italian Sub image

Sandwich big enough to feed a crowd. You can make this up to 24 hours ahead, and just unwrap, slice and enjoy. Perfect for picnics.

Provided by littleturtle

Categories Lunch/Snacks

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 loaf Italian bread (unsliced)
1/3 cup olive oil
1/4 cup cider vinegar or 1/4 cup red wine vinegar
8 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon pepper
1/2 lb capicola, thinly sliced (ham)
1/2 lb cooked turkey, thinly sliced
1/4 lb genoa salami, thinly sliced
1/4 lb provolone cheese, sliced
1/4 lb mozzarella cheese, sliced
3 cups lettuce, shredded
1 green pepper, thinly sliced into rings

Steps:

Cut bread in half lengthwise; hollow out top and bottom using a small serrated knife or your fingers, leaving a 1/2" shell (discard removed bread or save for another use).
Combine oil, vinegar, garlic, oregano and pepper; brush on cut sides of bread top and bottom.
On the bottom half, layer half of the meats, cheeses, lettuce and green pepper.
Repeat layers.
Replace bread top.
Serve immediately or wrap tightly in plastic wrap; refrigerate.

Nutrition Facts : Calories 310.8, Fat 18.8, SaturatedFat 6.4, Cholesterol 45.7, Sodium 573.7, Carbohydrate 17.4, Fiber 1.3, Sugar 0.9, Protein 17.5

ITALIAN SUBS - RESTAURANT STYLE

Italian Subs - Restaurant Style image

This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza joint. You'll be glad you tried it!

Provided by John

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 8

Number Of Ingredients 16

Ingredients

1 head red leaf lettuce, rinsed and torn
2 medium fresh tomatoes, chopped
1 medium red onion, chopped
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 cloves garlic, chopped
1 teaspoon dried basil
¼ teaspoon red pepper flakes
1 pinch dried oregano
½ pound sliced Capacola sausage
½ pound thinly sliced Genoa salami
¼ pound thinly sliced prosciutto
½ pound sliced provolone cheese
4 submarine rolls, split
1 cup dill pickle slices

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.

Nutrition Facts : Calories 707.7 calories, Carbohydrate 40.4 g, Cholesterol 78.9 mg, Fat 47.3 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 16.5 g, Sodium 2083 mg, Sugar 4.5 g

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