Italian Sub

Instructions

1. 1

   Prepare the Vinaigrette and Bread

   • In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper. Set aside to allow the flavors to meld.
   • Slice the hoagie rolls lengthwise, cutting about three-quarters of the way through but leaving one side connected to act as a hinge.
2. 2

   Layer the Sandwich

   • Open each roll and lightly drizzle the inside of both top and bottom halves with the vinaigrette. This seasons the bread directly.
   • Place 2 slices of provolone cheese on the bottom half of each roll, slightly overlapping them. The cheese acts as a barrier to prevent the bread from getting soggy.
   • Artfully arrange the meats on top of the cheese. Fold or ruffle the slices of Genoa salami, spicy capicola, and mortadella to create texture and volume. Divide the meats evenly among the four subs.
   • Layer the thinly sliced tomatoes and red onions over the meats.
3. 3

   Add Toppings and Finish

   • Pile a generous amount of finely shredded iceberg lettuce on top of the onions and tomatoes.
   • If using, scatter the sliced pepperoncini over the lettuce.
   • Give the vinaigrette one last whisk and drizzle the remaining amount over the fillings.
   • Close the sandwich firmly. For the best flavor fusion, wrap each sub tightly in parchment or butcher paper and let it rest for at least 15-20 minutes at room temperature. This step compresses the sandwich and allows the dressing to soak in slightly.
4. 4

   Serve

   • Unwrap the subs, slice them in half on a diagonal with a serrated knife, and serve immediately.