Italian Submarine Hogie


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.





15 min



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