Best Italian Sub Boil Recipes

Italian Subs image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

Soak the onion slices in a large bowl of cold water, 15 minutes.
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.
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.
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.

Italian Mixed Sub (hot or cold) image

Provided by -JL-6680

Time 10m

Yield 1 sub

Number Of Ingredients 12

1 bakery sub rolls or 1 hoagie roll
1 tablespoon red wine and vinegar salad dressing (or bottled italian dressing)
1 tablespoon mayonnaise
shredded lettuce
sliced tomatoes
sliced onion
2 tablespoons roasted red peppers, from a jar,chopped or sliced
4 slices capicola (an italian spiced ham you can get in almost any supermarket deli now)
3 slices regular ham
4 slices salami
4 slices sandwich pepperoni (you can get this at the supermarket deli)
3 -4 slices of your favorite cheese (on this sub, I like provolone best)

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 Hero Sandwich image

Provided by Ali Slagle

Time 10m

Yield 4 sandwiches

Number Of Ingredients 11

1 small red onion, thinly sliced
2 tablespoons red wine vinegar
1 1/2 tablespoons dried oregano
Kosher salt (Diamond Crystal)
4 (6- to 8-inch-long) sub, hero or hoagie rolls, split lengthwise but attached on one side
Mustard and/or mayonnaise (optional)
4 ounces sliced provolone and/or low-moisture mozzarella cheese
1 pound thinly sliced Italian cured meats, such as salami, prosciutto, mortadella, coppa and/or soppressata
1 cup sliced pickled peppers, such as pepperoncini, banana peppers, giardiniera and/or jalapeños
1 small head iceberg lettuce (about 1 pound), thinly sliced
2 tablespoons extra-virgin olive oil

Steps:

Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.
Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.
Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.