ITALIAN SUB "BOIL"

Italian Sub

Provided by Jeff Mauro, host of Sandwich King

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 14

6 soft Italian rolls or sub rolls
Extra-virgin olive oil
Kosher salt
8 ounces pancetta, cut into 1/2-inch cubes
1 head iceberg, shaved
8 ounces mortadella with pistachios, thinly shaved
8 ounces capicola, stacked, rolled, and thinly sliced (aka gabagool chiffonade)
8 ounces Genoa salami, sliced see-through thin
4 ounces Asiago cheese, shredded
One 8-ounce container pearl sized mozzarella balls, drained or One 8-ounce mozzarella ball, diced into 1/4-inch cubes
3 Roma tomatoes, diced
One 10-ounce jar oil-packed giardiniera, strained
1 cup or one 8-ounce bottle sweet Italian vinaigrette
Barbecue potato chips, for serving, optional

Steps:

Position a rack in the center of the oven and preheat to low broil.
Halve the rolls lengthwise, then slice on the bias into triangular nacho chip shapes. Generously coat the pieces with olive oil and season with salt. Place on 2 rimmed baking sheet in a single layer and broil until just golden brown, 4 to 5 minutes. They should still have give and a chew. Set aside.
Set a medium skillet over medium heat and add the pancetta. When the pancetta starts to sizzle, stir every minute or so, until golden brown, about 10 minutes. Drain on a paper towel-lined plate. Cool to room temperature.
Cover the surface of a table or long wooden cutting board with parchment paper or butcher paper. First, spread a layer of the shaved iceberg on the paper. Next, layer on the golden-brown nacho chip-sized oily pieces of sub rolls. Then, add the mortadella, capicola (AKA gabagool) chiffonade and Genoa salami, ribboned around, making sure everything has some height. Next, add the pancetta followed by the Asiago cheese and mozzarella. Add the tomatoes followed by the giardiniera. Finally, using a squeeze bottle, douse it in the vinaigrette. Serve with chips on the side if you like.
Ring the bell and beckon the kids. Don't forget your sub bib either.