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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Italian Subs

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Calories
    663
    Total Fat
    50 grams
    Saturated Fat
    17 grams
    Cholesterol
    93 milligrams
    Sodium
    1988 milligrams
    Carbohydrates
    22 grams
    Dietary Fiber
    2 grams
    Protein
    31 grams
  • Total: 15 min
  • Prep: 15 min
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Ingredients

1/2 large onion, thinly sliced

1 12-inch loaf soft Italian bread

5 tablespoons red wine vinegar

5 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/4 pound deli-sliced provolone cheese

1/4 pound deli-sliced Genoa salami

1/4 pound deli-sliced boiled ham

1/4 pound deli-sliced mortadella

1/4 pound deli-sliced capicola

1/2 head iceberg lettuce, finely shredded

1/4 to 1/2 cup sliced pickled pepperoncini (optional)

3 plum tomatoes, thinly sliced

1 1/2 teaspoons dried oregano

Directions

  1. Soak the onion slices in a large bowl of cold water, 15 minutes.
  2. Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
  3. Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
  4. Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

Categories:

Italian Sandwich

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16 Reviews
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Jason F.

I grew up in the 1950s in Philly burbs.  DiCostanza’s claims they invented the hoagie in 1925 and that’s where we got our hoagies.   In addition to the meat listed, it included slicing pepperoni and prosciutto. No rabbit food (lettuce).  Either hot or sweet pickled peppers (today I buy the Rosa brand.)  No wine vinegar - only olive oil.  And sage instead of oregano. <div><br /></div><div>I don’t know where they got their rolls but the crust crackled when you bit into it. <br /><div><br /><div>DiCostanza’s was in Chester and the Italian hoagies made in Philly had lettuce and oregano.  </div></div><div><br /></div><div>Chester has fallen on hard times and I believe in the late 1960s DiCostanza’s had to close because the neighborhood scared away the customers.  They reopened in the late 1990s at another location but I don’t know how long that venture lasted. </div><div><br /></div><div>There’s a Wikipedia entry on Italian hoagies if you’re interested.  </div></div>

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