Italian Sub

By KitchenGnome

Ingredients

• For the Pickled Cherry Pepper Spread:
• 1 tablespoon white wine vinegar
• 1 teaspoon sugar
• 1 garlic clove
• 6 (1/4 cup) pickled cherry peppers
• For the Red Wine Vinaigrette:
• 2 tablespoons red wine vinegar
• 1/2 tablespoon parsley leaves, finely chopped
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon thyme leaves, finely chopped
• 6 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• For the Italian Hoagie Sandwich:
• 1 Italian hoagie roll
• 2 tablespoons mayonnaise
• 1/4 cup pickled cherry pepper spread
• 3 slices (1 1/2 ounces) Genoa salami
• 3 slices (1 1/2 ounces) mortadella
• 3 slices (1 1/2 ounces) prosciutto di Parma
• 3 slices (1 1/2 ounces) provolone cheese
• 2 slices (6 ounces) beefsteak tomato
• 2 tablespoons pickled pepperoncini peppers
• 1/2 teaspoon parsley leaves, minced
• 1/4 teaspoon oregano leaves, minced
• 1/4 teaspoon rosemary needles, minced
• 1/4 cup iceberg lettuce, shredded
• 2 tablespoons red wine vinaigrette
• Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

1. Preheat the oven too 400º.

2. Make the pickled cherry pepper spread: In the base of a small food processor, add all of the ingredients. Pulse the mixture a few times until everything is puréed to a chunky consistency. Transfer the mixture to a small bowl and reserve for later.

3. Make the red wine vinaigrette: In a medium bowl, combine all of the ingredients, except for the olive oil. Slowly stream in the olive oil, whisking constantly to ensure that the dressing emulsifies. Season the mixture with salt and pepper; set aside for later.

4. Assemble the sandwich: On a sheet pan, toast the hoagie roll for 5 minutes. Slice the roll lengthwise without going all the way through. Open the roll and spread the mayonnaise evenly on the top and bottom layers, followed by the pickled cherry pepper spread. Shingle the salami across the bottom half, followed by the mortadella, prosciutto, provolone and tomatoes. Add the pepperoncini; sprinkle with the parsley, oregano and rosemary; and spread the iceberg lettuce across the top. Drizzle with the red wine vinaigrette, then season with salt and pepper. Slice in half and serve right away.