Deli Sub
Italian-style deli sub with garlic-basil mayo, cured meats, and dressed lettuce
Ingredients
- — 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
- 1.50 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
- — wax paper
Instructions
Start with a quality Italian hoagie roll . Split the roll.
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.
Spread the garlic-basil mayo on both sides of the roll.
Layer on the bottom half: 2 slices Black Forest ham , 3 slices salami , 4 slices pepperoni .
Top meats with 2 slices provolone cheese .
In a small bowl, whisk 3 tbsp olive oil with 1.50 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.
Toss 1 cup shredded lettuce and a few rings red onion with the vinaigrette.
Layer dressed lettuce and onions on top of the cheese.
Add 2 slices salted tomato 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.
View Cooklang Source
---
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
---
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.