Description

A classic Italian Sub Sandwich packed with layers of thinly sliced salami, capicola, provolone cheese, fresh romaine lettuce, tomato, and optional red onions and banana peppers, all drizzled with a flavorful balsamic vinaigrette. Ready in just 15 minutes, this sandwich makes a perfect easy lunch or light dinner.

Ingredients

Sandwich Ingredients

2 hoagie rolls
4 oz thinly sliced salami
4 oz thinly sliced capicola
2 oz provolone cheese
1 cup shredded romaine lettuce
1 medium tomato, sliced
¼ small red onion, thinly sliced (optional)
¼ cup banana peppers (optional)

Dressing

2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Salt, to taste
Freshly ground black pepper, to taste

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Instructions

Prepare Ingredients: Slice the tomato and thinly slice the red onion if using, setting them aside for assembly.
Slice Hoagie Rolls: Carefully slice open the hoagie rolls without cutting all the way through to keep the sandwich intact.
Layer the Fillings: Build each sandwich by layering salami, capicola, provolone cheese, shredded romaine lettuce, tomato slices, sliced onions, and banana peppers inside the hoagie rolls.
Make the Dressing: In a small bowl, whisk together extra virgin olive oil and balsamic vinegar. Adjust the seasoning by adding salt and freshly ground black pepper to taste.
Dress the Sandwich: Drizzle the prepared balsamic vinaigrette generously over the sandwich fillings to add moisture and flavor.
Close and Press: Gently close the sandwich rolls and press down lightly to meld the flavors together.
Serve: Optionally, cut the sandwiches in half for easier handling and serve with chips or a side salad for a complete meal.

Notes

Feel free to omit red onions or banana peppers for a milder flavor.
You can substitute hoagie rolls with any sturdy sandwich bread or baguette.
For a vegetarian option, replace the meats with roasted vegetables and additional cheese.
Use freshly made balsamic vinaigrette for best flavor; store any leftovers refrigerated.
Leftover sandwiches can be wrapped tightly and refrigerated for up to 24 hours; add lettuce fresh before serving to avoid sogginess.