Italian Subs - Restaurant Style

Italian Subs - Restaurant Style

103
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"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!"
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Ingredients

1 h 20 m servings 708 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 708 kcal
  • 35%
  • Fat:
  • 47.3 g
  • 73%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 2083 mg
  • 83%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
  2. Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

Reviews

103
  1. 129 Ratings

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Most helpful positive review

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, c...

Most helpful critical review

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 o...

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, c...

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 s...

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...

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 qualit...

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 thes...

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...

Wow - these definitely are "Restaruant" quality Italian subs! I mean why order out when you can make these yourself at home with fantastic results. The only thing I did differently was to use cr...

YUM! I opted to toast my sandwich before putting on the 'salad' mixture and pickles. The salad is fantastic, and if you're thinking of skipping the pickles...DON'T, they add such a wonderful fla...