An Old School Italian Sub Sandwich!
The best Sub Sandwiches can be found at an Italian delicatessen or Italian sub shop. Italian chefs take great pride in traditional meats and cheese from the old country. Local Italian artisan deli meats and cheese in big cities, like Chicago or New York City are also made with the same high quality standards. Local Italian bakeries always have the best Sub Sandwich Bread. With a combination of Italian food resources like this, it is easy to see why an Italian Sub Sandwich tastes so great in a big city.
When making an Italian Sub Sandwich, settling for second rate lunch meats and cheese simply will not do. National brand lunch meats and cheese always make concessions in quality to suit the mass production process. Selecting average national brand lunch meats and cheese at an average grocery store will result in an average tasting Italian Sub Sandwich that will be only slightly better than those found at a fast food sub shop chain restaurant that only cares about high volume sales. When it comes to Italian Sub Sandwiches, the word "average" simply is not good enough!
Fast food sub shop chain restaurants are another thing to avoid, if you have quality in mind. Fast
There is no substitute for the real thing, as far as making an Italian Sub Sandwich goes. When I made the Italian Sub photo example for today's recipe, I travelled 20 miles across town to a great Italian deli on the other side of Chicago just to get the lunch meats, cheese and bread. I chose local Italian crafted Spicy Capicola, imported Italian Volpi Prosciutto, Italian artisan crafted Toscano Salami and imported Italian Mortadella with pistachios mortadella. A locally crafted Aged Sharp Provolone and a fresh large Italian Sub Roll from a local bakery topped off the shopping list at the Italian delicatessen. Everything was professionally packaged and wrapped with deli paper, just like back in the old days. The quality and aroma of the Italian deli products guaranteed that the Italian Sub Sandwich would be great!
Italian Sub Vinaigrette:
This recipe yields about 1/2 cup. (Enough for 3 or 4 foot long sub sandwiches.)
This style of vinaigrette is usually placed in a plastic squeeze bottle, then shaken each time that it is used.
Step 1: Place 1/3 cup of virgin olive oil in a mixing bowl.
Add 1 1/2 tablespoons of red wine vinegar.
Add 1/2 teaspoon of minced garlic.
Add 2 pinches of grumbled leaf oregano.
Add 2 pinches of sea salt and black pepper.
Stir the ingredients together.
Step 2: Place the vinaigrette in a plastic squeeze bottle.
Let the sub dressing sit for 1 hour, so the flavors meld.
Shake the bottle of vinaigrette before using.
Italian Sub Vinaigrette can be kept in a refrigerator for 7 days.
Classic Italian Sub:
This recipe yields 1 foot long sub sandwich.
Step 1: Cut a 1 foot long section of Italian Sub Roll Bread.
Turn the bread on its side and cut the bread in half lengthwise.
Step 2: Place a layer of leaf lettuce on the bottom half of the sub bread.
Place a layer of thin sliced tomato on the lettuce.
Place a few very thin slices of bermuda onion on the lettuce and tomatoes.
Sprinkle a little bit of the Italian Sub Vinaigrette over the lettuce, tomato and onion. (About 1 or 2 tablespoons.)
Step 3: Place 2 to 3 ounces of thin sliced Mortadella on the sandwich.
Place 2 to 2 1/2 ounces of thin sliced Capicola on the sandwich.
Place 2 ounces of paper thin sliced Volpi Prosciutto on the sandwich.
Place 2 to 3 ounces of thin sliced Toscano Salami on the sandwich.
Place 1 1/2 to 2 ounces of thin sliced Aged Provolone Cheese on top of the meats.
Step 4: Place a few thin slices of pickled Tuscan Peppers (or Sliced Pickled Banana Peppers) on the cheese.
Step 5: Sprinkle about 1 1/2 tablespoons of the Italian Sub Vinaigrette on the top half the sub sandwich bread.
Place the top half of bread on the sandwich.
Cut the sandwich in half and set it on a plate or just leave it whole.
Garnish the plate with some Italian Parsley sprigs and a portion of Italian Giardiniera.
Viola! A Classic Italian Sub Sandwich!