Description
A satisfying sandwich combining crispy vegetables, delicious cured meats, and herby Italian dressing, perfect for a quick lunch or gatherings.
Ingredients
Scale
- 1 (12-inch) submarine sandwich roll (about 300 g)
- 2 cups iceberg or romaine lettuce, shredded (about 100 g)
- 2 medium tomatoes, sliced (about 250 g)
- 1/2 medium red onion, thinly sliced (about 50 g)
- 1/4 cup sliced pepperoncini (about 40 g)
- 1/4 cup sliced black olives (about 35 g)
- 6 slices capicola (about 80 g)
- 6 slices Genoa salami (about 80 g)
- 6 slices provolone cheese (about 120 g)
- 1/4 cup Italian dressing (60 ml)
- Salt and freshly ground black pepper, to taste
Instructions
- Slice the submarine bread in half lengthwise.
- Layer the shredded lettuce evenly on the bottom half.
- Add tomato slices, arranging them so each bite gets tomato.
- Top with thinly sliced red onion and pepperoncini.
- Scatter the sliced black olives over the vegetables.
- Layer the capicola and salami over the veggies, overlapping the slices.
- Place provolone slices on top of the meats.
- Drizzle the Italian dressing evenly across the sandwich, then sprinkle with salt and freshly ground black pepper to taste.
- Close the sandwich and press down gently for 15–30 seconds.
- Slice into 4 portions and serve cold.
Notes
For best results, keep the dressing separate if making ahead to avoid soggy bread.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 5g
- Sodium: 1300mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg