Classic Italian Submarine Sandwich Serves: 2 Prep Time: 15 Minutes
15m prep 0s cook 15m ready
A classic Italian submarine sandwich layered with ham, salami, mortadella, capocollo, and provolone, then dressed with olive oil, red wine vinegar, and oregano. Finished with tomato, red onion, pepperoncini, and shredded iceberg lettuce on a soft hoagie roll.
Ingredients
- 1 submarine/hoagie roll about 30 cm (12 inches)
- 2 1/9 oz ham sliced
- 1 10/13 oz salami sliced
- 1 10/13 oz mortadella sliced
- 1 5/12 oz capocollo/capicola sliced
- 4 slice provolone cheese
- 1 tomato thinly sliced
- 0.5 red onion very thinly sliced
- 1 iceberg lettuce shredded
-
pickled pepper rings
- 1 tbsp extra-virgin olive oil
- 2 tsp red wine vinegar
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper
- mayonnaise (optional)
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1022 mg
- Iron: 1.71 mg
- Magnesium: 51.7 mg
- Phosphorus: 746 mg
- Potassium: 407 mg
- Zinc: 5.37 mg
Let's Cook
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Step 1.
Prepare the bread. Slice the submarine roll lengthwise, leaving a small hinge along one side. If you like, lightly toast the inside while keeping the exterior soft. Dress the bread. Spread with mayonnaise, if using. Drizzle a little olive oil and red wine vinegar over the inside and sprinkle with oregano. Layer the meats and cheese. Arrange the ham, salami, mortadella and capocollo in loose folds rather than laying them completely flat. Add the provolone. Add the vegetables. Top with tomato, red onion, pepperoncini and a generous layer of shredded iceberg lettuce. Finish the sandwich. Drizzle the remaining olive oil and vinegar over the lettuce. Season with oregano, a small pinch of salt and plenty of black pepper. Close and serve. Press the sandwich together gently and cut it in half. For a proper deli-style sub, wrap it tightly in parchment or foil and let it sit for 5–10 minutes before eating. This compresses everything slightly and lets the oil, vinegar and meat juices season the bread.
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