Ingredients
- 4 Italian sub rolls (6–7"), split
- 8 slices provolone cheese
- 8 oz Genoa salami
- 6 oz deli ham
- 4 oz capicola or pepperoni
- Chopped Salad:
- 4 cups shredded iceberg lettuce
- ½ small red onion, thinly sliced
- ½ cup banana peppers, chopped
- 1 cup tomatoes, chopped
- ¼ cup Parmesan cheese, grated
- 2 Tbsp parsley, chopped
- Dressing:
- ½ cup mayonnaise
- 2 Tbsp red wine vinegar
- 1 Tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried basil
- 1 clove garlic, minced
- ½ tsp kosher salt
- ½ tsp black pepper
- pinch of sugar and red pepper flakes to taste
- olive oil for brushing
- optional tomato slices
Equipment
- baking sheet for toasting rolls
- mixing bowl for dressing
- Cutting board and knife for chopping salad
- whisk
- tongs
Method
- Preheat oven to 400°F (205°C). Brush rolls with olive oil, top each with provolone, and toast 5–6 minutes until cheese melts and edges are crisp.
- In a small bowl, whisk together mayonnaise, vinegar, olive oil, oregano, basil, garlic, salt, pepper, sugar, and red pepper flakes until smooth.
- On a large board, pile lettuce, onion, banana peppers, tomatoes, and parsley. Drizzle dressing over and chop together until bite-size. Fold in Parmesan cheese.
- Layer salami, ham, and capicola (or pepperoni) on the warm rolls. Mound the chopped salad on top; add tomato slices if desired.
- Close sandwiches, press gently, cut in half, and serve immediately.
Nutrition
Calories: 680kcalCarbohydrates: 48gProtein: 32gFat: 36gSaturated Fat: 13gCholesterol: 85mgSodium: 1650mgPotassium: 410mgFiber: 4gSugar: 6gVitamin A: 640IUVitamin C: 18mgCalcium: 340mgIron: 3.5mg
Notes
For a lighter dressing, replace ¼ cup mayo with Greek yogurt. Assemble just before serving to keep bread crisp. Internal links: serve with tzatziki cucumber salad, cucumber caprese salad, or Marry Me Tortellini.
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