📝 About This Recipe
This isn't just a sandwich; it's a symphony of cured meats and sharp provolone nestled in a crusty, oil-kissed roll. Originating from the bustling delis of the Northeast, this sub balances the richness of salami and capicola with a bright, acidic 'sub salad' and a punchy herb vinaigrette. Every bite offers a perfect crunch followed by the spicy, savory depth that defines the classic Italian-American deli experience.
🥗 Ingredients
The Bread and Cheese
- 2 pieces Italian Hoagie Rolls (9-10 inch rolls, crusty on the outside and soft inside)
- 6 slices Sharp Provolone Cheese (thinly sliced)
The Cold Cuts
- 4 ounces Genoa Salami (very thinly sliced)
- 4 ounces Hot Capicola (Gabagool) (thinly sliced)
- 3 ounces Mortadella (with pistachios if possible)
- 2 ounces Pepperoni (deli-style large slices)
- 4 ounces Deluxe Ham (thinly shaved)
The Sub Salad & Toppings
- 2 cups Iceberg Lettuce (shredded into fine ribbons)
- 2 pieces Roma Tomatoes (thinly sliced)
- 1/4 piece Red Onion (shaved into paper-thin rings)
- 1/4 cup Hot Banana Peppers (pickled rings)
- 1 teaspoon Dried Oregano (high quality)
The Dressing
- 3 tablespoons Red Wine Vinegar
- 1/4 cup Extra Virgin Olive Oil (fruity and robust)
- 1 pinch Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Prepare the vinaigrette by whisking together the extra virgin olive oil, red wine vinegar, a pinch of salt, and a generous crack of black pepper in a small bowl. Set aside to let the flavors marry.
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2
Slice your hoagie rolls lengthwise, but be careful not to cut all the way through; you want a 'hinge' to keep all the fillings secure.
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3
Open the rolls and lightly drizzle the interior of the top half with a small amount of the vinaigrette to season the bread.
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4
Lay down a base layer of sharp provolone cheese across the bottom of the roll. This acts as a moisture barrier for the bread.
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5
Fold the ham and mortadella slices loosely (don't lay them flat) and place them over the cheese to create volume and air pockets.
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6
Layer the Genoa salami and hot capicola on top of the ham, using the same folding technique for a better 'mouthfeel'.
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7
Add the pepperoni slices as the final meat layer, ensuring they are evenly distributed from end to end.
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8
In a separate bowl, toss the shredded iceberg lettuce and shaved red onions with half of the remaining vinaigrette and the dried oregano.
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9
Pile the dressed lettuce and onion mixture generously on top of the meats.
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10
Tuck the tomato slices along the side of the lettuce and top with the pickled banana peppers.
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11
Drizzle the final bit of vinaigrette over the vegetables and sprinkle with a final pinch of oregano.
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12
Close the sandwich firmly, pressing down slightly to help the flavors meld. For the most authentic experience, wrap the sub tightly in parchment paper or foil and let it sit for 5-10 minutes before slicing diagonally.
💡 Chef's Tips
Always use cold meats straight from the fridge to maintain the temperature contrast against the room-temperature bread. Folding the meats rather than laying them flat creates a lighter, more professional texture that catches the dressing. Don't skip the parchment paper wrap; the compression helps the oil and vinegar soak into the crust without making it soggy. If you like it extra spicy, add a spread of Calabrian chili paste or 'hoagie spread' to the top bun. Use high-quality dried oregano—it is the signature scent of a true Italian deli.
🍽️ Serving Suggestions
Serve with a side of crunchy sea salt kettle chips for the perfect texture contrast. Pair with a cold cream soda or a crisp Italian pilsner to cut through the richness of the meats. Offer a side of extra pickled pepperoncini or giardiniera for those who want more heat. A simple side of marinated artichoke hearts or a small pasta salad completes the deli experience.