Italian-style Sub Sandwich

Makes 4 to 6 servings

This is a classic summer sandwich, perfect for a backyard picnic or road trip to the beach. Substitute your favorite deli meats, like turkey, roast beef, or even tuna fish salad, but don't miss out on the mayo + toppings spread that makes every sandwich extra good! For another favorite variation, skip the mayo and add balsamic vinegar and olive oil.

Ingredients

  • 1 large beefsteak tomato, small diced (about 1 1/2 cups)
  • 1/2 red onion, small diced (about 1/2 cup)
  • 1 cup sliced banana peppers, small diced
  • 3 tablespoons dried oregano
  • 3/4 cup mayonnaise, plus more as needed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • One 12- to 14-inch loaf soft and chewy bread, like semolina or “Italian” bread
  • 4 oz sliced provolone cheese
  • 4 oz sliced pepperoni
  • 4 oz sliced Genoa salami
  • 4 oz sliced mortadella
  • 1 cup shredded iceberg lettuce, plus more as needed
  • Red wine vinegar, as needed

Directions

  1. In a mixing bowl, combine the tomato, onion, banana peppers, oregano, and mayonnaise. Stir to combine, then adjust seasoning with salt and pepper, to taste.
  2. Slice the bread in half lengthwise. Spread the top and bottom halves of the bread with the mayonnaise mixture. You may not use it all.
  3. On the bottom half of the bread, layer the provolone, pepperoni, salami, and mortadella. Top with the shredded lettuce, adding more if needed. Drizzle with vinegar. Place the top half of bread and press down to compress.
  4. Wrap the sandwich tightly in plastic wrap and refrigerate for at least 2 hours before slicing and serving.

CIA FOODIES

Italian-Style Sub Sandwich

Italian-style Sub Sandwich
Makes 4 to 6 servings This is a classic summer sandwich, perfect for a backyard picnic or road trip to the beach. Substitute your favorite deli meats, like turkey, roast beef, or even tuna fish salad, but don't miss out on the mayo + toppings spread that makes every sandwich extra good! For another favorite variation, skip the mayo and add balsamic vinegar and olive oil.

Ingredients

  • 1 large beefsteak tomato, small diced (about 1 1/2 cups)
  • 1/2 red onion, small diced (about 1/2 cup)
  • 1 cup sliced banana peppers, small diced
  • 3 tablespoons dried oregano
  • 3/4 cup mayonnaise, plus more as needed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • One 12- to 14-inch loaf soft and chewy bread, like semolina or “Italian” bread
  • 4 oz sliced provolone cheese
  • 4 oz sliced pepperoni
  • 4 oz sliced Genoa salami
  • 4 oz sliced mortadella
  • 1 cup shredded iceberg lettuce, plus more as needed
  • Red wine vinegar, as needed

Directions

  1. In a mixing bowl, combine the tomato, onion, banana peppers, oregano, and mayonnaise. Stir to combine, then adjust seasoning with salt and pepper, to taste.
  2. Slice the bread in half lengthwise. Spread the top and bottom halves of the bread with the mayonnaise mixture. You may not use it all.
  3. On the bottom half of the bread, layer the provolone, pepperoni, salami, and mortadella. Top with the shredded lettuce, adding more if needed. Drizzle with vinegar. Place the top half of bread and press down to compress.
  4. Wrap the sandwich tightly in plastic wrap and refrigerate for at least 2 hours before slicing and serving.

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