Recipe by John
"This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza joint. You'll be glad you tried it!"
Watch video tips and tricks
red leaf lettuce, rinsed and torn
fresh tomatoes, chopped
red onion, chopped
white wine vinegar
chopped fresh parsley
red pepper flakes
sliced Capacola sausage
thinly sliced Genoa salami
thinly sliced prosciutto
sliced provolone cheese
submarine rolls, split
dill pickle slices
Here's what you need to do to make these more authentic.... In step one, omit the lettuce, as it will only get soggy anyway. Instead of adding your dill pickle slices at the end of the recipe, chop them up along with the onion and tomatoes and add them here. After you let it sit and marinate in the fridge for an hour or so, you get this super delicious relish type of spread for your subs. Its the perfect match for the real Italian cold cuts! Don't skimp on the quality of the meat here either. Its well worth the extra money to buy the good stuff. I brought these to a party and they were quickly devoured. I'm originally from Boston where you can always get a great Italian sub at any one of the many "Mom & Pop" delis. However, I now live in the mid-west and you cannot find a decent Italian sub here! Some places actually use ham and bologna, and call it Italian!!! THANK YOU, THANK YOU and THANKS AGAIN for this recipe! For me its like a little taste of "home"!!!
I just knew I would love this recipe. However, it was just ok to me. I followed the recipe pretty close as it's written. The only thing I did differently was add the lettuce at the end instead of mixing it in with the dressing. I also added more oregeno, that was just a personal choice because I love it. I didn't really care for the meat except the genoa salami which I love. We also heated the sandwich with the meats and cheese in the broiler before adding the other ingredients. Not a bad sandwich it just didn't blow me away. I won't be making this again.
This is almost exactly how my mom used to make these when I was growing up! The only difference was that she would marinate the lettuce, tomato, onion mixture overnight, and she would put the subs under the broiler to melt the cheese before she put the salad mixture onto the subs. Try it - you'll LOVE them hot!
I thought this was good. My wife said
it was great. I rate it great.
Any questions ???
This was awesome. The salad mix rocks. I tweaked the sandwich a bit but left the dressing and salad mix the same. I like to buy a loaf of french bread cut it open, spread butter/margerine and garlic salt on both halves put the cheese on the bottom then throw it under the broiler until the cheese is melted. I also used mozzarella cheese slices. Then I constructed the sandwich with ham, turkey, genoa salami, and sandwich size pepperonis, then put the salad mix on top, Closed it up, sliced it to meet our family needs and served with baked chips and a cookie. It rocked. The salad mix does make the sandwich. Thank you.
OH MY GOD!!! My husband is from Boston and when I told him I was making Italians at home he wasn't too jazzed. Man, did he change his tune! We live in FL now, so it's not as easy to get a quality sandwich here as it is back home.
I left out the lettuce for fear it would get soggy, and added it at the end. I used ham, capicola, and salami. Totally awesome.....thanks a million!
BTW: this dressing (minus the lettuce) makes an awesome topping for bruchetta
Don't let the salad sit for more than the recommended hour--it turns a solid, pasty, inedible mess. I guess the oil congeals or something. Once I redid it and watched the time, we thought these were pretty good!
This is a five star recipe because it is so easy to tailor to your own tastes. I made a few changes; when making the "salad" portion, I decreased the garlic, left the lettuce out until the final prep, and I also did not feel it needed to be refrigerated. I also only let it sit for 15 min. while I prepped the remaining ingredients. I also added salt and pepper to the dressing. Instead of Proscuitto, I chose Mortadella. Like other reviewers, I like to heat the broiler and give the sandwich just a minute to melt the cheese. I also like the bread to have either mayo or butter on it. I left out the Dills and serve it with Pepperocinis. In any case, this recipe has everything to recreate your favorite Italian Deli Sub.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Subs - Restaurant Style
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 426
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
See how easy it is to make this classic Chinese takeout dish at home.
An amazing dip that’s as good as the original restaurant version.
Make rich, creamy macaroni and cheese on the stovetop.