It’s a sub! It’s a hoagie! It’s a sarnie! Whatever you call it, it’s delicious.
I taught high school English for a decade, and one of my favorite lessons the day before break was to walk the class through the New York Times dialect quiz. It asked 25 highly specific questions regarding vocabulary and pronunciation to determine where in the USA the quiz-taker lived. One of the questions that garnered the most dropped jaws and shocked looks was “What do you call the long sandwich that contains cold cuts, lettuce, and so on?” The following choices were given: sub, grinder, hoagie, hero, poor boy, bomber, Italian sandwich, baguette, or sarnie. Apparently, Mainers use “Italian sandwich,” whereas just down the road in Connecticut it’s called a “sub” or “submarine sandwich.” Know your region and your audience!
So let’s get into it! A classic of old-school delicatessens, the Italian sub is the meat lover’s pizza of sandwiches. Layered with four types of meats, an Italian sub is not for the vegetarian in your family. Airy slices of capicola, salami, mortadella, and pepperoni are beautifully complemented by the mild and slightly smoky provolone. Red onion spices it up, tomato cools it down, and each bite will come with a crisp crunch of shredded lettuce. Ditch the yellow mustard and mayonnaise, because the dressing here is what really classes this up to gold-star level. The combination of olive oil, red wine vinegar, oregano, salt, and pepper give a refreshing zip and tang to this meaty sandwich king.
Is an Italian Sub Healthy?
An Italian sub is pretty high in fat and calories. However, you can easily customize it to fit your dietary needs. Go gluten-free by replacing the sub roll with your favorite gluten-free bread. Eliminate the provolone to go dairy-free, or swap in your favorite plant-based cheese. Or, pack a bursting Italian sub as your lunch on a long day hike, and eat guilt-free!
What on Earth is Capicola, Mortadella, and Genoa Salami?
Capicola, also known as coppa, is a pork-based cold cut commonly used in French and Italian kitchens. It’s pork shoulder that is hand rubbed with spices and dry-cured for months. Similar to prosciutto, paper thin slices capture the true essence of the salty, earthy flavor. Mortadella is made from ground cured pork, similar to bologna, and is flecked with small cubes of fat and pistachios. Finally, Genoa salami is softer than hard salami and has a slightly tangy taste from the addition of wine. All three layered together with pepperoni? Absolutely delicious.
How to store leftovers?
Sandwiches are best served freshly made. However, the prepared sandwich will stay tasty in the fridge for up to 2 days when wrapped tightly in plastic or parchment paper and stored in an airtight container. When getting ready to eat the leftover sandwich, let it sit out on the counter for 15 minutes to take the chill out of the bread.
Build Your Own Sub With Custom Toppings
Now, an Italian sub follows a very strict code, which this recipe has laid out before you. However! Break the rules and make it exactly how you want it. Here are some ideas:
Bread: sourdough, whole grain, sesame roll, rye, Dutch crunch, brioche, focaccia, ciabatta
Meat: ham, pastrami, prosciutto, pancetta, turkey, roast beef
Cheese: mozzarella, cheddar, Swiss, fontina, Parmigiano-Reggiano, Gouda, Asiago.
Serving Suggestions
An Italian sub can be accommodated for any taste! For starters, add a spread of Guacamole, Harissa Aioli, Lemon Aioli, or Hummus to the bread. And while provolone is the OG when it comes to an Italian sub, if that’s not your jam then consider adding a cheesy twist to your sandwich with some Pimento Cheese or Beer Cheese.
Italian subs conjure up picnics in the park. Add a badass side to bring the flavor overload to optimum deliciousness with Potato Salad, Jalapeño Coleslaw, or French Fries. For some healthier sides, check out Watermelon Feta Salad, Kale and Chickpea Salad, or these Baked Sweet Potato Fries.
Recipe
Ingredients
- 2 ounces olive oil
- 3 ounces red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 large sub roll
- 3 ounces provolone cheese sliced
- 2 ounces Genoa salami thinly sliced
- 2 ounces pepperoni thinly sliced
- 2 ounces capicola thinly sliced
- 2 ounces mortadella thinly sliced
- 1/2 medium tomato sliced
- 1/4 medium red onion thinly sliced
- 1/2 cup shredded iceberg lettuce
Instructions
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Slice the sub roll open but not all the way through. Layer on the provolone cheese, followed by salami, pepperoni, capicola, and mortadella. Add tomato slices and red onion. Drizzle with the prepared dressing. Top with shredded lettuce and close the sandwich.
- Cut the sandwich in half, if desired, and serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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