Italian Submarine Hogie
Ingredients
2 (12 inch) submarine rolls | ||
1 large tomato, cut into 10 slices | ||
1/2 lb mortadella | ||
1/2 lb salami | ||
1/2 lb cappicola | ||
1/2 lb prosciutto | ||
1/2 lb provolone cheese | ||
1 onion sliced thinly | ||
8 peperoncini, stems removed | ||
2 cups of shredded iceberg lettuce | ||
1 tbs of whole oregano | ||
kosher salt and fresh cracked black pepper to taste | ||
1/4 cup red wine vinegar | ||
1/2 cup olive oil |
- To a bowl add the vinegar and while whisking drizzle in the olive oil.
- Add 1 tbs of oregano along with salt and pepper. Taste for seasoning. Set aside.
- Cut each sub roll in half almost all the way and open like a book
- Add 1/4 lb of each meat to each sub roll.
- Add 1/4 lb of provolone to each sandwich.
- Add 5 thin slices of tomato to each sandwich.
- Add about 1 cup of the shredded lettuce to each sandwich.
- Whisk the dressing again and add to each sandwich.
- Add 5 peperoncini evenly over each sandwich.
- Close the sandwich, cut in half and serve.
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