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!

John
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

708 calories; 47.3 g total fat; 79 mg cholesterol; 2083 mg sodium. 40.4 g carbohydrates; 29.2 g protein; Full Nutrition

Reviews (111)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/30/2007
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"!!! Read More
(211)

Most helpful critical review

Rating: 3 stars
09/13/2010
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. Read More
(13)
143 Ratings
  • 5 star values: 110
  • 4 star values: 27
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/30/2007
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"!!! Read More
(211)
Rating: 5 stars
03/30/2007
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"!!! Read More
(211)
Rating: 5 stars
02/05/2006
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! Read More
(83)
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Rating: 5 stars
02/27/2007
I thought this was good. My wife said it was great. I rate it great. Any questions??? Read More
(57)
Rating: 5 stars
04/10/2006
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. Read More
(32)
Rating: 5 stars
02/12/2008
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 Read More
(28)
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Rating: 5 stars
05/05/2007
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. Read More
(23)
Rating: 4 stars
11/07/2005
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! Read More
(23)
Rating: 5 stars
08/01/2011
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 crisp iceberg lettuce vs. red leaf lettuce but other than that I wouldn't change a thing. These are a great way to beat the summer heat on nights when it's just too hot to make anything else! Read More
(19)
Rating: 5 stars
09/07/2010
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 flavor to this. I did use shredded iceberg lettuce and vidalia onion because that's what I had. We were very happy with dinner tonight. I will definately be making these again! Thanks for sharing.:) Read More
(17)
Rating: 3 stars
09/13/2010
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. Read More
(13)