**An Italian Sub Sandwich to Rule Them All**
Seeking a sandwich that bursts with bold flavors, textures, and aromas? Look no further than the Italian sub, a delectable creation that has captured the hearts and taste buds of sandwich enthusiasts worldwide. This iconic sandwich is a symphony of cured meats, cheeses, and zesty toppings, nestled between two halves of a freshly baked roll. Prepare to embark on a culinary journey as we explore the secrets behind crafting the ultimate Italian sub, with a collection of three tantalizing recipes that cater to diverse dietary preferences and flavor profiles. Choose from the classic Italian sub, a vegetarian delight, and a gluten-free rendition – each a masterpiece in its own right.
HOMEMADE ITALIAN SUB DRESSING RECIPE - (3.9/5)
Provided by AzWench
Number Of Ingredients 9
Steps:
- Place the vinegar, mustard, sugar, Italian seasoning, salt, pepper, garlic and shallots in a blender or food processor. While the machine is running, slowly drizzle the olive oil through the blender top or feed tube until the dressing is combined and emulsified. Adjust the seasoning if necessary; add more oil if you want it less acidic. Store the dressing up to 2 weeks in the fridge.
SUPER ITALIAN SUB
I like this flavorful Italian sub recipe that can be made ahead because it lets me relax with family and friends after a busy day as a teacher. Just unwrap, slice and enjoy. -Patricia Lomp, Middleboro, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut bread in half lengthwise; hollow out top and bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). , In a small bowl, combine oil, vinegar, garlic, oregano and pepper; brush on cut sides of bread. On the bottom half, layer half of the meats, cheeses and green pepper. Repeat layers. Replace bread top. Wrap tightly; refrigerate for up to 24 hours. Cut into 12 slices to serve.
Nutrition Facts : Calories 309 calories, Fat 16g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 701mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
SUPER ITALIAN SUB
Sandwich big enough to feed a crowd. You can make this up to 24 hours ahead, and just unwrap, slice and enjoy. Perfect for picnics.
Provided by littleturtle
Categories Lunch/Snacks
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Cut bread in half lengthwise; hollow out top and bottom using a small serrated knife or your fingers, leaving a 1/2" shell (discard removed bread or save for another use).
- Combine oil, vinegar, garlic, oregano and pepper; brush on cut sides of bread top and bottom.
- On the bottom half, layer half of the meats, cheeses, lettuce and green pepper.
- Repeat layers.
- Replace bread top.
- Serve immediately or wrap tightly in plastic wrap; refrigerate.
Nutrition Facts : Calories 310.8, Fat 18.8, SaturatedFat 6.4, Cholesterol 45.7, Sodium 573.7, Carbohydrate 17.4, Fiber 1.3, Sugar 0.9, Protein 17.5
ITALIAN MIXED SUB (HOT OR COLD)
I used to run a small italian restaurant and this was our most popular sub. Some like it served as a cold sub, and others prefer it baked until the cheese melts and the roll is toasty. Either way, it's delicious.
Provided by -JL-6680
Categories One Dish Meal
Time 10m
Yield 1 sub
Number Of Ingredients 12
Steps:
- Slice sub rolls all the way through& sprinkle each inside half with oil& vinegar mixture (or bottled italian dressing).
- Spread a little mayo on top of that& add your lettuce, tomato& onion& roasted peppers on the bottom half.
- Layer your meats on top of each other (fold each slice to fit on the roll) and top with cheese.
- Eat cold or put in 450° oven on a cookie sheet until cheese melts& rolls are lightly browned.
ITALIAN SUB STOUP AND GARLIC TOAST FLOATERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.
- In a large skillet heat about 1/4 cup of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese.
- Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl.
ITALIAN SUB STOUP - RACHAEL RAY
Say what you will about Rachael Ray (and I do too!) but that woman knows how to put together a heck of a soup. Several of my favorite soup recipes are from her. She makes real food that real people eat and fesses up to and is proud of being "just a cook" and I can admire that. I can't remember where this recipe originally came from a cookbook from the library, foodtv.com, etc., but I've had it for well over a year and I finally tried it tonight 1/22/09. This really does take like a Italian sub sandwich and is very yummy. I added some garlic to mine but the recipe didn't call for it.
Provided by invictus
Categories Stew
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place a soup pot on the stovetop and preheat to medium high. Add the olive oil and the sausage. Brown and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham. Cook for two minutes.
- Add the bell peppers and onions and cook for two minutes more. Add the tomatoes and chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.
- Stir the arugula into the stoup just before you serve it up.
ITALIAN MEATBALL SUB SANDWICHES
These hearty sandwiches are terrific for weekends and watching football. Kim Marie Van Rheenen of Mendota, Illinois simmers the meatballs in a tangy barbecue sauce rather than the traditional Italian red sauce.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Cut a thin slice off the top of each bun; scoop out bread from inside. Cover buns and tops with plastic wrap; set aside. Crumble 1/3 cup of the removed bread and place in a bowl. Add the beef, egg, milk, diced onion, salt and pepper; mix well. Shape into eight meatballs, about 1-1/2 in. each. , In a nonstick skillet, cook meatballs for 15-20 minutes or until no longer pink. Remove with a slotted spoon; set aside. In the same skillet, saute green pepper and sliced onion in oil until tender. Remove with a slotted spoon; set aside. Stir flour into skillet. Add chili sauce and water. Bring to a boil; cook and stir for 1-2 minutes. , Stir in brown sugar and mustard. Add meatballs, green pepper and onion; cover and simmer for 15 minutes. Meanwhile, warm buns at 325° for 8-10 minutes. Spoon meatballs and sauce into buns; replace tops.
Nutrition Facts : Calories 517 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1205mg sodium, Carbohydrate 54g carbohydrate (18g sugars, Fiber 3g fiber), Protein 32g protein.
SHEET-PAN ITALIAN SUB DINNER
The Italian sub, a deli sandwich that piles some combination of cheese, cured meats and preserved vegetables onto a soft roll, is an Italian-American classic. But toss those fillings onto a sheet pan and hit them with a little heat, and they caramelize and crisp into a complete dinner with loads of character - sweet and spicy, bitter and briny. In this recipe, salami, red onions, pepperoncini, tomatoes, radicchio and chickpeas get tossed with an oregano-garlic vinaigrette before roasting. The radicchio and red onion mellow, the tomatoes sweeten and the salami releases fat and seasonings that add even more flavor and richness. (You can swap in cauliflower florets, cubes of squash or halved red potatoes for the radicchio.) Serve with a plop of ricotta for creaminess (or provolone and Parmesan, for a more traditional take), more vinaigrette and crusty bread for sopping it all up or piling it into a sandwich.
Provided by Ali Slagle
Categories dinner, easy, weekday, sandwiches, sausages, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 450 degrees. Coarsely chop the garlic, then add the dried oregano and 2 teaspoons salt on top of the garlic and chop together until it forms a paste. Transfer to a bowl, then stir in the vinegar and olive oil.
- Pour half the dressing into a large bowl, then add the chickpeas, salami, red onion, radicchio, tomatoes and pepperoncini. Mix gently to coat in the dressing, trying not to break up the radicchio and red onions, then spread evenly on a baking sheet. Roast, tossing halfway through, until the red onions and chickpeas are golden, 15 to 20 minutes.
- Season the ricotta with salt and pepper. Serve the roasted mixture with crusty bread, with a dollop of ricotta and extra vinaigrette, or assemble into sandwiches.
ITALIAN SAUSAGE BANH MI (VIETNAMESE SUB SANDWICH)
All of the flavors go so well together...Sweet, spicy, nutty and fresh. It's refreshing and satisfying. I also made it easy by preparing it in the oven. You can make this on the stove top in a frying pan if you prefer. Turkey sausage is great too, I didn't list it or the oblong crusty bread rolls because food.com doesn't calculate the calories for them. The sriracha is optional because it is a 6th contest ingredient.
Provided by Engrossed
Categories < 30 Mins
Time 30m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Lightly spray a large baking sheet.
- Lay onion slices and bell pepper slices on the baking sheet and spray with oil. Sprinkle with salt and pepper if desired.
- Prick sausages with a fork and place on baking sheet. Bake for 15 minutes. Stir and turn veggies and sausages at about 10 minutes so they don't burn on the bottom.
- Puree sauce ingredients together. I used an immersion blender in a pyrex measuring cup. A mini food processor would work too.
- Cut a wedge (making a V large enough for the sausage and veggies to fit in) out of each bread roll and spread the interior with basil sauce. You can spread the cut out wedge with sauce too or you can discard it.
- Lay Swiss cheese slices over the sauce.
- Place prepared bread rolls onto a second baking tray and bake for 5 minutes or until cheese is melted and bread is toasted to your liking.
- Remove from oven and place sausage into prepared bread rolls, cover with onions and peppers and top with arugula.
- If you saved the cut out bread wedges you can eat them on the side.
Nutrition Facts : Calories 458.2, Fat 29.4, SaturatedFat 9.8, Cholesterol 61, Sodium 1296.8, Carbohydrate 21.5, Fiber 1.6, Sugar 4.5, Protein 26.8
ITALIAN SUB SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss the bread cubes and 1 tablespoon olive oil in a bowl. Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 8 to 10 minutes. Let cool.
- Meanwhile, toss the giardiniera in a large bowl with the basil, olives, peppers, romaine, mortadella, prosciutto, capicola, salami, provolone and the remaining 1 tablespoon olive oil. Drizzle with the giardiniera brine and toss. Let sit about 20 minutes to let the flavors combine.
- Add the croutons to the salad and toss. Divide among bowls.
ITALIAN SEASONING (OLD SUB SAILOR)
Make and share this Italian Seasoning (Old Sub Sailor) recipe from Food.com.
Provided by chia2160
Categories European
Time 5m
Yield 14 tbsp
Number Of Ingredients 17
Steps:
- Mix all ingredients in a spice grinder.
- OR put in a small bowl and crush with the back of a spoon.
- Store in an airtight jar for up to 6 months.
ITALIAN SUB STOUP BY RACHAEL RAY
This is an awesome "stoup" from Rachel Ray's "30 Minute Meals". I altered it to my families' tastes, and it is very simple to make.
Provided by jewels041
Categories Stew
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Brown and crumble the sausage in your stew pot.
- Add the ham and pepperoni and cook meats on medium-hi for 3 minutes.
- Add the tomatoes and chicken stock.
- Bring to a boil, and add pasta.
- Cook for 8-10 minutes until pasta is al dente.
- Serve with crusty bread and salad for a complete meal.
Nutrition Facts : Calories 715.1, Fat 28.8, SaturatedFat 10, Cholesterol 78.6, Sodium 1999.2, Carbohydrate 72.9, Fiber 3.8, Sugar 8.4, Protein 38.6
ITALIAN HOAGIE SUPREMO (SUB OR GRINDER)
This is a great sandwich direct from South Philadelphia and New York. If you can use all of these ingredients it will be super fantastic, but do not worry if you cannot find all of them. All of these meats can be purchased at an Italian Delicatessen and in the deli section of most supermarkets in the United States. If you have any questions, you can e-mail me: [email protected]
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Slice the Italian bread lengthwise being careful not to cut completely through. Open the bread. Drizzle extra-virgin olive oil onto both halves of the bread.
- Evenly distribute and lay out the leaves of lettuce, Genoa Salami, Pepperoni, Prosciutto di Parma, Roast Beef, Pastrami, Capicola, Mortadella, Mozzarella Cheese, Provalone Cheese, Tomato, and Onion. Evenly spread the sliced and pitted Green Olives.
- Sprinkle with salt, freshly ground black pepper, and garlic powder to taste. Sprinkle with the grated Parmesan Cheese. If you like crushed red pepper flakes, sprinkle with the flakes. Drizzle with Extra-Virgin Olive Oil again. Close the bread and cut in half crosswise to make 2 hoagies.
ITALIAN SAUSAGE SUB W/PEPPERS & ONIONS
Another yummy sub.
Provided by Lynn Socko
Time 35m
Number Of Ingredients 7
Steps:
- 1. Simmer italian sausage in water till done. Then brown outside of sausage in skillet. Meanwhile cook veggies in a couple TBL of olive oil till tender, season with salt & pepper to taste if desired.
- 2. Place two slices of provolone on each sub bun. Cut each sausage link in half longwise and place both slices on bun, then top with veggies, and add grated mozzrella cheese. Pop in broiler for a couple of min. to melt cheese.
ITALIAN SUB
Steps:
- Slice the bread in half length wise. If you desire toasted bread, spray each side with the cooking spray and cook on a grill pan until golden brown. If you are serving this sandwich hot or if you will be transporting it, spread out a large piece of aluminum foil and place both halves of bread on it. You will need enough excess foil to come up and over the sub. Spread a healthy amount of sub shop mayonnaise on both sides of the bread. On the bottom half, spread the sliced black olives, and a healthy dose of banana peppers. Place the salami, layering if necessary, on the bottom half of the sandwich. Top the salami with all of the cheddar cheese. Place the pepperoni on top of the cheddar cheese. Top the pepperoni with all of the American cheese. Top the American cheese with the sliced red onion. Now give it a healthy douse of Sub Shop sauce. Place the capicolla on top of the sliced onion. Top with all of the provelone cheese. Place the ham on top of the provelone cheese. Place the tomatoes on top of the ham. Give it another generous dousing of sauce. Place the lettuce on top. Place the top on the sandwich. If you are heating the sandwich, close up the foil and place the sandwich on the middle rack of the oven at 350 deg, and cook for about 10 to 15 minutes. This helps melt the cheese and heat the sandwich through. Remove from the oven and cut into 4 pieces, and serve with chips, fries, or onion rings. Depending on your appetites, this sandwich can conceivably serve 8 instead of 4. Sub Shop Mayo: Mix all ingredients until blended and refrigerate until ready to use. Sub Shop Sauce: Add all ingredients into a mixing bowl, and whisk until the sauce has emulsified. Refrigerated, this sauce lasts indefinitely.
CRUSTY ITALIAN SUB SUPREME
I encourage guests to grab a knife and fork before diving into hearty slices of this sandwich! Each bite is loaded with sausage, cheese, artichoke hearts and sauce.-Toni Lockhart, Gilmer, Texas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce; heat through., Cut the top third off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). , Line bread shell with cheese slices; top with sausage mixture and artichokes. Replace bread top. Wrap loaf in foil. , Bake at 375° for 15-20 minutes or until cheese is melted. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 455 calories, Fat 29g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 1261mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
Tips:
- Use a variety of meats and cheeses for a more flavorful sandwich. Some popular options include salami, pepperoni, ham, turkey, provolone, and mozzarella.
- To make a traditional Italian sub, use a long, crusty Italian roll. However, you can also use other types of bread, such as a hoagie roll or a French roll.
- Be generous with the toppings. The more toppings you add, the more flavorful your sandwich will be.
- Don't forget the dressing. A good Italian sub dressing will add a lot of flavor to your sandwich. You can use a simple oil and vinegar dressing, or you can try a more complex dressing, such as a pesto or a red wine vinaigrette.
- Serve your Italian sub with a side of chips, potato salad, or coleslaw.
Conclusion:
The Italian sub is a delicious and versatile sandwich that can be enjoyed by people of all ages. It's perfect for a quick and easy lunch or dinner, or for a party or gathering. With so many different variations, there's sure to be an Italian sub that everyone will love.
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