Italian Combo Submarine
Ingredients
- 12-inch loaf of Italian bread or two 6-inch grinder rolls
- Lettuce leaves
Vegetables (vary to taste)
- ½ cup red onions, sliced
- 2 Roma tomatoes, sliced
- Cucumber, thinly sliced
- Green, yellow, or red sweet peppers, thinly sliced
- Hot peppers, thinly sliced
- Black olives, thinly sliced
Marinade
- ¼ cup red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- Freshly chopped herbs (basil, parsley, or thyme)
- ½ cup canola oil
Spicy Mayonnaise
- ½ cup mayonnaise
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- ½ teaspoon coriander
- ½ teaspoons cayenne pepper (or chili powder)
- Salt and pepper, to taste
- 1 tablespoon lemon juice
Meat and Cheese (vary quantity to taste)
- ⅓ pound ham, thinly sliced
- ⅓ pound soppressata, thinly sliced
- ⅓ pound prosciutto, thinly sliced
- ⅓ pound Asiago cheese, thinly sliced
Instructions
Marinade
- Dissolve sugar and salt in vinegar. Mix in chopped herbs, then drizzle oil slowly while whisking to emulsify. Pour over sliced vegetables (vary amount to your taste). Marinate for 30-60 minutes in the refrigerator.
Spicy Mayonnaise
- Combine all ingredients for the spicy mayonnaise in a small bowl and set aside.
Sandwich Assembly
- Halve bread loaf, then spilt crosswise. Spread spicy mayo on both sides. On one side, layer lettuce (one leaf is usually enough), sliced cheese and meat (4-5 slices per sandwich), and marinated vegetables. Top with second side of bread, and serve. If serving a crowd, multiply this recipe and set up a build-your-own station. If you’re like Amy (or Nardelli’s, for that matter), don’t forget a generous dousing of your favorite hot sauce.
