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.
No Comments