Description
A classic Italian Sub Sandwich combining layers of Genoa salami, pepperoni, roasted turkey breast, and semi-aged Provolone cheese on a fresh Italian loaf. Topped with crisp iceberg lettuce, ripe tomatoes, tangy banana peppers, and Kalamata olives, then drizzled with extra virgin olive oil, red wine vinegar, and Italian seasoning for a flavorful and satisfying deli-style sandwich perfect for gatherings or a hearty meal.
Ingredients
Bread and Spread
- 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 and 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
Dressings and 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
- Slice and Hollow 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 the 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 evenly 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 and 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 for crunch, acidity, and brininess.
- Drizzle Dressing and Season: 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 and Slice: 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 Properly: If not serving immediately, wrap the sandwiches tightly in plastic wrap to maintain freshness and prevent drying. Refrigerate if storing for later use.
Notes
- Use a serrated knife for clean, even slicing of the bread loaf.
- For extra flavor, allow the sandwich to rest for 15 minutes before serving to meld the flavors.
- You can substitute Provolone with other semi-hard cheeses like mozzarella or Swiss if preferred.
- Customization: Feel free to add other vegetables such as sliced onions or cucumbers according to taste.
- Leftover bread scooped from the loaf can be dried and used as breadcrumbs for other recipes.
- Wrap sandwiches tightly if preparing ahead to retain moisture and texture.
