Giant Mortadella Sub

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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1 long sub roll or baguette (about 2 feet long), halved

1/3 pound sharp provolone, sliced medium 

1 pound mortadella, sliced very thin 

1 head iceberg, shredded thin 

1 container French fried onions 

Cherry Pepper Aioli, recipe follows

Cherry Pepper Aioli:

1 cup mayonnaise

1/4 cup cherry pepper relish 

2 tablespoons Dijon mustard 

1 teaspoon granulated garlic 

1 teaspoon minced chives 


  1. On the bottom half of the sub, arrange the cheese, then ribbons of thin mortadella, then the lettuce and then the fried onions. On the top half of the bun, spread a generous schmear of the Cherry Pepper Aioli.

Cherry Pepper Aioli:

Yield: about 1 1/3 cups
  1. Combine the mayonnaise, cherry pepper relish, mustard, garlic and chives in a medium bowl and stir until well blended.