Ingredients
6 Italian sub rolls
6 slices Genoa salami
6 slices capocollo
6 slices Calabrese salami
6 slices provolone cheese
1/3 cup banana pepper rings (from a jar)
3 pepperoncini (from a jar)
1 red onion, thinly sliced
2 cups green lettuce, chopped
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 ½ cups mayonnaise
½ teaspoon salt
1 teaspoon coarsely ground black pepper
2 teaspoons dried oregano (plus more for garnish)
Instructions
- Prepare the Sandwich Fillings: Slice the Italian sub rolls open, making sure not to cut all the way through. Layer the Genoa salami, capocollo, Calabrese salami, and provolone cheese on the bottom half of each roll.
- Add the Veggies: Top the meats and cheese with banana pepper rings, pepperoncini, and thinly sliced red onion. Then, add the chopped lettuce for some crunch and freshness.
- Make the Dressing: In a small bowl, whisk together the red wine vinegar, olive oil, mayonnaise, salt, black pepper, and dried oregano until smooth and creamy.
- Assemble the Sandwich: Drizzle the dressing over the prepared sandwich fillings, then top with the other half of the roll. If desired, sprinkle a little extra oregano on top for garnish.
- Serve: Cut the sandwich into halves or quarters for easier serving. Serve immediately or wrap in parchment paper for a grab-and-go lunch.
Notes
For a spicy version, add extra hot peppers or drizzle some hot sauce over the meats.
Replace the meats with grilled vegetables like zucchini, bell peppers, and eggplant for a vegetarian option.
For a different flavor, use mozzarella, fontina, or even sharp cheddar instead of provolone.
Top with sliced tomatoes, olives, or roasted red peppers for more flavor and color.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Sandwich
- Method: Assembly
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 6g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg
