A hearty hot Italian-American sub loaded with ham, salami, capocollo, and melted provolone, then topped with crisp lettuce, tomatoes, red onion, and pepperoncini tossed in a creamy oregano dressing.
Ingredients
- 4 pieces Italian hoagie rolls
- 8 slices sliced Italian cooked ham
- 12 slices sliced Genoa salami
- 8 slices sliced Italian capocollo
- 8 slices sliced mild provolone cheese
- 300 g iceberg lettuce
- 4 pieces tomatoes
- 1 piece red onion
- 120 g pickled pepperoncini peppers
- 120 g mayonnaise
- 2 tbsp red wine vinegar
- 1 tbsp extra-virgin olive oil
- 1 clove fresh garlic
- 2 tsp dried oregano
- 1 pinch fine salt
- 2 pinches ground black pepper
Method
- Preheat the oven broiler with a rack placed in the upper position. Slice the rolls open lengthwise, keeping the halves hinged along one side.
- Finely shred the iceberg lettuce and thinly slice the red onion. Thoroughly drain the pepperoncini, then cut into rings. Slice the tomatoes and arrange on paper towels to drain excess moisture.
- Prepare the dressing in a large mixing bowl by combining the mayonnaise, red wine vinegar, olive oil, finely grated garlic, oregano, salt, and pepper. Whisk until smooth, creamy, and lightly tangy.
- Add the lettuce, red onion, and pepperoncini to the dressing. Toss gently with tongs to coat the vegetables without bruising the lettuce. Chill in the refrigerator while baking the sandwiches.
- Place the opened rolls cut-side up on a baking sheet. Arrange the ham, salami, and capocollo in loose folds rather than flat layers so heat circulates between the slices.
- Top the cured meats with the provolone. Broil until the edges are lightly toasted, the meats are heated through, and the cheese is fully melted without drying out the bread.
- Remove the baking sheet from the oven. Immediately layer the sliced tomatoes over the melted cheese and season with a pinch of pepper.
- Generously pile the cold grinder salad over the tomatoes. Close the rolls, pressing down gently to secure the filling without crushing the lettuce.
- Cut each sandwich diagonally using a serrated bread knife and serve immediately, while the contrast between the warm filling and crisp salad is at its peak.
Nutrition
Per serving
- Energy
- 831.1 kcal
- Protein
- 48.58 g
- Carbohydrate
- 12.98 g
- Fat
- 64.93 g
- Fibre
- 1.51 g
- Calcium
- 405.26 mg
- Iron
- 2.23 mg
- Magnesium
- 53.51 mg
