Italian Sub Sandwiches
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