Italian Sub Sandwiches

makes 6-8 sandwiches


For the Vinaigrette

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

3 Tablespoons finely chopped fresh flat-leaf parsley

2-3 cloves garlic grated on a microplane or finely minced

1 1/2 teaspoons dried oregano

1/4 teaspoon dried basil

Kosher salt and freshly ground black pepper to taste


For the Filling

1/2 pound provolone cheese

1/2 pound Black Forest ham

1/2 pound Genoa salami

1/2 pound hot Capicola

Iceberg lettuce, finely shredded

Tomato, thinly sliced

Sweet onion, thinly sliced

6-8 sub rolls (homemade or store-bought), sliced lengthwise


Accompaniments

Pepperoncini peppers

Potato Chips


In a squeeze bottle combine the oil, vinegar, parsley, garlic, oregano, and basil by shaking vigorously (make sure the tip is capped or your finger is placed over the opening before shaking).  Season to taste with salt and pepper; set aside.


Squeeze some of the vinaigrette into each roll.  Layer the cheese, meats and veggies into each roll, squeeze more dressing onto the top of the sandwich.  Enjoy!


Printed from thegalleygourmet.net