Italian Subs
Generously load a few submarine loaves with a selection of cured meats, like prosciutto, coppa and salami, for varying intensities of spice, fat and texture. For a nice dose of crunch, add some chopped romaine lettuce dressed in a Parmesan vinaigrette.
Ingredients
- 1/4 cup (20 g) fresh Parmesan cheese, finely grated
- 3 tbsp (45 ml) olive oil
- 2 tsp (10 ml) lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp ground fennel seeds
- 1 romaine lettuce heart, thinly sliced
- 2 submarine buns, each 9 inches (23 cm) long
- Mayonnaise, to taste
- 1 package (175 g) mixed cold cuts
- 6 slices provolone cheese
- 1 cup (250 ml) store-bought antipasto (mixed marinated vegetables), drained
Instructions
- In a large bowl, combine all of the ingredients except for the lettuce. Season lightly with salt and pepper. Add the lettuce and mix well. Adjust the seasoning.
Generously load a few submarine loaves with a selection of cured meats, like prosciutto, coppa and salami, for varying intensities of spice, fat and texture. For a nice dose of crunch, add some chopped romaine lettuce dressed in a Parmesan vinaigrette.