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Brian Sunter

Deli Sub

Italian-style deli sub with garlic-basil mayo, cured meats, and dressed lettuce

15 minutes 1 serving
sandwich italian deli sub cold-cuts
Scale
Units

Ingredients

  • 1 Italian hoagie roll
  • 1 clove garlic
  • - basil
  • 2 tablespoons mayo
  • - lime juice
  • 2 slices Black Forest ham
  • 3 slices salami
  • 4 slices pepperoni
  • 2 slices provolone cheese
  • 3 tbsp olive oil
  • 1.5 tbsp red wine vinegar
  • - oregano
  • - red pepper flakes
  • - garlic powder
  • - black pepper
  • - salt
  • 1 cup shredded lettuce
  • a few rings red onion
  • 2 slices salted tomato

Equipment

  • wax paper

Instructions

1

Start with a quality 1 Italian hoagie roll . Split the roll.

2

Mince 1 clove garlic and a small handful of fresh basil . Combine with 2 tablespoons mayo and a splash of lime juice to make garlic-basil mayo.

3

Spread the garlic-basil mayo on both sides of the roll.

4

Layer on the bottom half: 2 slices Black Forest ham , 3 slices salami , 4 slices pepperoni .

5

Top meats with 2 slices provolone cheese .

6

In a small bowl, whisk 3 tbsp olive oil with 1.5 tbsp red wine vinegar , a pinch of dried oregano , a pinch of red pepper flakes , a pinch of garlic powder , black pepper , and salt to make Italian vinaigrette.

7

Toss 1 cup shredded lettuce and a few rings red onion with the vinaigrette.

8

Layer dressed lettuce and onions on top of the cheese.

9

Add 2 slices salted tomato on top.

10

Close the sandwich with the top half of the roll.

11

Wrap tightly in wax paper or parchment paper, pressing gently to compress.

12

Let rest for 3 minutes so the flavors meld.

13

Slice diagonally and serve.

Related recipes

View Cooklang Source
recipe.cook 
---
title: Deli Sub
description: "Italian-style deli sub with garlic-basil mayo, cured meats, and dressed lettuce"
tags: [sandwich, italian, deli, sub, cold-cuts]
servings: 1
time: 15 minutes
cuisine: American
difficulty: easy
rating: 4.5
---

Start with a quality @Italian hoagie roll{1}. Split the roll.

Mince @garlic{1%clove} and a small handful of fresh @basil{}. Combine with @mayo{2%tablespoons} and a splash of @lime juice{} to make garlic-basil mayo.

Spread the garlic-basil mayo on both sides of the roll.

Layer on the bottom half: @Black Forest ham{2%slices}, @salami{3%slices}, @pepperoni{4%slices}.

Top meats with @provolone cheese{2%slices}.

In a small bowl, whisk @olive oil{3%tbsp} with @red wine vinegar{1.5%tbsp}, a pinch of dried @oregano{}, a pinch of @red pepper flakes{}, a pinch of @garlic powder{}, @black pepper{}, and @salt{} to make Italian vinaigrette.

Toss @shredded lettuce{1%cup} and @red onion{a few rings} with the vinaigrette.

Layer dressed lettuce and onions on top of the cheese.

Add @salted tomato{2%slices} on top.

Close the sandwich with the top half of the roll.

Wrap tightly in #wax paper{} or parchment paper, pressing gently to compress.

Let rest for ~{3%minutes} so the flavors meld.

Slice diagonally and serve.

> Quality bread: soft yet chewy roll sturdy enough to handle moisture. Italian or hoagie rolls work best for deli-style subs.

> Proper lubrication: apply sauces to both top and bottom pieces of bread. Add extra moisture between drier ingredients. Pat dry wet ingredients like tomatoes and pickles.

> Use fat to carry flavor: fat intensifies and prolongs flavor. Mix mayo with aromatics and herbs. Dress vegetables in vinaigrette rather than using water-based dressings.

> Season your vegetables: salt directly, dress in vinaigrette, pickle for acidity and crunch, or roast for sweetness and depth.

> Thoughtful construction: layer strategically to prevent sliding. Place moisture-heavy ingredients away from bread. Use fat-based sauces as moisture barriers.

> Wrap the sandwich: use wax paper or parchment. Wrapping applies even pressure. Let wrapped sandwich rest briefly before cutting.