Description
A classic Italian Sub Sandwich combining layers of Genoa salami, pepperoni, roasted turkey, Provolone cheese, and fresh vegetables on a large Italian bread loaf, dressed with mayonnaise, olive oil, red wine vinegar, and Italian seasoning for a flavorful and satisfying meal.
Ingredients
Scale
Sandwich Base
- 1 large loaf Italian bread
- 1/3 cup (80 ml) mayonnaise
Meats
- 4 ounces (113 g) Genoa salami
- 4 ounces (113 g) pepperoni
- 8 ounces (227 g) roasted turkey breast
Cheese
- 6 ounces (170 g) Provolone cheese (semi-aged preferred)
Vegetables & Toppings
- 2 cups (150 g) chopped iceberg lettuce
- 1/2 cup (75 g) chopped tomatoes
- 1/4 cup (35 g) pickled sliced banana peppers (pepperoncini)
- 1/4 cup (35 g) chopped Kalamata olives
Dressing & Seasoning
- 3 to 4 tablespoons (45 – 60 ml) extra virgin olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 2 teaspoons (2 g) dried Italian seasoning
Instructions
- Prepare the Bread: Slice the Italian loaf in half lengthwise using a serrated knife. Carefully scoop out some of the soft bread from the top half to make room for the fillings while maintaining the loaf’s structure. Save the removed bread for breadcrumbs if desired.
- Spread Mayonnaise: Evenly spread 1/3 cup (80 ml) mayonnaise on the bottom half of the loaf to add creaminess and moisture to the sandwich base.
- Layer Meats: Arrange 4 ounces (113 g) Genoa salami, 4 ounces (113 g) pepperoni, and 8 ounces (227 g) roasted turkey breast evenly over the mayonnaise layer. Distribute the meats to prevent slipping and to ensure balanced flavors in every bite.
- Add Cheese: Layer 6 ounces (170 g) semi-aged Provolone cheese slices on top of the meats. The cheese helps bind the meats and adds a distinct sharpness.
- Add Vegetables & Toppings: Place 2 cups (150 g) chopped iceberg lettuce, 1/2 cup (75 g) chopped tomatoes, 1/4 cup (35 g) pickled sliced banana peppers, and 1/4 cup (35 g) chopped Kalamata olives on the top half of the loaf. These ingredients add crunch, acidity, and brininess.
- Dress the Vegetables: Evenly drizzle 3 to 4 tablespoons (45 – 60 ml) extra virgin olive oil and 2 tablespoons (30 ml) red wine vinegar over the vegetable layer. Sprinkle 2 teaspoons (2 g) dried Italian seasoning on top to meld flavors and prevent dryness.
- Assemble the Sandwich: Firmly press the two halves of the loaf together to meld the flavors and keep ingredients in place. Slice into six equal pieces for serving.
- Store if Needed: If not serving immediately, wrap the sandwiches tightly in plastic wrap to maintain freshness and prevent drying. Refrigerate if storing for later use.
Notes
- For added flavor, let the assembled sandwich rest for 10-15 minutes before slicing to allow the flavors to meld.
- Use semi-aged Provolone cheese for a sharper flavor, but mild Provolone can also be substituted.
- Remove some of the bread from the loaf to prevent an overly thick sandwich and to evenly distribute ingredients.
- Store wrapped sandwiches in the refrigerator and consume within 24 hours for best freshness.
- Optional: Add sliced onions or cucumbers for additional crunch and flavor.
