Italian Subs Restaurant Style Recipe
Original recipe makes 8 servings
1 head red leaf lettuce, rinsed and torn
2 medium fresh tomatoes, chopped
1 medium red onion, chopped
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 cloves garlic, chopped
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 pinch dried oregano
1/2 pound sliced Capacola sausage
1/2 pound thinly sliced Genoa salami
1/4 pound thinly sliced prosciutto
1/2 pound sliced provolone cheese
4 submarine rolls, split
1 cup dill pickle slices
PREP
20 mins
READY IN
1 hr20 mins
Directions
1. 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.
2. 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.
Original recipe makes 8 servings
1 head red leaf lettuce, rinsed and torn
2 medium fresh tomatoes, chopped
1 medium red onion, chopped
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 cloves garlic, chopped
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 pinch dried oregano
1/2 pound sliced Capacola sausage
1/2 pound thinly sliced Genoa salami
1/4 pound thinly sliced prosciutto
1/2 pound sliced provolone cheese
4 submarine rolls, split
1 cup dill pickle slices
PREP
20 mins
READY IN
1 hr20 mins
Directions
1. 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.
2. 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.
