Italian Sub Dressing Recipes

ITALIAN SUB

Steps:

• Begin by preparing the red wine vinaigrette: add all of the ingredients up to and including the black pepper into the bowl of a food processor, and process for about 20-30 seconds until well blended; with the processor running, slowly drizzle in the olive oil until everything is well emulsified and blended.
• Keep vinaigrette in a covered container, and store any unused portion in fridge for up to a couple of weeks.
• To assemble the subs: split the sub rolls lengthwise in half, and scoop some of the bread out of each half; drizzle a bit of the red wine vinaigrette onto both top and bottom halves.
• On the bottom half, layer a couple of slices of each of the meats, followed by a couple of slices of provolone; do another layer of the meats follow by the mozzarella.
• Add some of the thinly sliced veggies, and drizzle a little more of the vinaigrette over those; add a little extra sprinkle of salt and pepper before covering the sandwich with the top half of the roll.

ITALIAN SUBS

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 SUB SANDWICHES

Steps:

• In a medium glass jar add garlic, italian seasoning, salt, pepper, red pepper flakes, vinegar and olive oil. Shake and set off to the side.
• Cut the sub buns in half horizontally but leaving one side still attached. Tear out some of the soft bread in the center of each sub bun.
• Shake the sub dressing before spooning some of it on the inside of the sub bun.
• Place the mozzarella on the top side and the provelone on the bottom side of the sub bun. Layer the pepperoni, salami, sopressata and capocollo before topping with lettuce, tomato and any other desired toppings.

SUPER ITALIAN SUB

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.

MOM'S PERFECT SUB SANDWICH

Steps:

• Stir together the oil, vinegar and salt and pepper to taste.
• Using a serrated knife, slice open the rolls. Drizzle half the dressing on the roll bottoms and sprinkle on the oregano. Divide the cold cuts, cheese, tomatoes, lettuce, onion and pepperoncini evenly among the bottom rolls. Top with the basil, if using. Drizzle the remaining dressing on the top halves of the rolls and place on top to make sandwiches. Wrap in wax paper. Slice in half and serve.

ITALIAN SUB SANDWICH RECIPE

Steps:

• Preheat the oven to 400 F.
• 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.
• 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.
• 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.

ITALIAN SUBS - RESTAURANT STYLE

Steps:

• In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
• Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

ITALIAN SUB DRESSING

Steps:

• Mix vinegar with herbs and garlic and let sit for 15 min to rehydrate
• Add xanthan gum (if using) to the olive oil.
• Combine olive oil with vinegar mixture in a jar and shake well to combine.

ITALIAN SUB SANDWICH WITH EASY TO MAKE OLIVE OIL DRESSING - NUTRITIOUS, DELICIOUS, HEALTHY HOMEMADE RECIPE

Steps:

• Add 3 tablespoons/45 ml olive oil to the jar
• Add 1 tablespoon/15 ml white wine vinegar to the jar
• Add 1 tablespoon/15 ml of chopped parsley to the jar
• Chop one clove of garlic and add to the jar.
• Add 1 tablespoon/5 ml of oregano to the jar
• Add a pinch of red chili pepper flakes
• Tighten the top on the jar and shake well before using.
• Break up the clean and dry lettuce leaves into the bowl
• Chop the tomatoes into bite size and add it to the bowl
• Cut the red onion into slices and add to the bowl
• Cut the sub roll in half
• Put Capicolli on one side of the sliced sub sandwich
• Put the Salami on the sub bread
• Put the Prosciutto on the sub bread
• Put the provolone cheese on the sub bread
• Spread the salad on the sandwich
• Sprinkle the dressing over the salad
• Put the second slice of bread on top and cut in half
• Cut the sandwich in half and place on a plate
• Cut the dill pickle in half and put on plate
• Serve immediately

QUIZNOS CLASSIC ITALIAN RECIPE

Steps:

• Preheat the oven to 300 degrees. Split the sub rolls and lay them onto a baking sheet. Spread about 1 tablespoon of sweet balsamic onto one side of the inside of the sub roll, and about 1 tablespoon of basil pesto on the other side.
• Fill each sub roll with even amounts of the salami, pepperoni, ham, and 2 slices of mozzarella cheese. Sprinkle oregano over the cheese. Place into the oven and bake at 300 degrees for 10 minutes (or longer if you want them toasted more).
• Remove from the oven. Top the subs with 2 slices of tomato, 2 slices of onion, pepperoncini, black olives, and lettuce.

THE BEST EVER CLASSIC ITALIAN SALAD DRESSING

Steps:

• Choose the vinegar you want for the base of your Italian dressing and pour into a salad dressing carafe.
• Add olive oil, garlic, and dried seasonings. Shake and it's ready to serve.

SUB OIL AND VINEGAR DRIZZLE

Steps:

• In a small bowl, whisk together all of the ingredients. Drizzle over sandwiches.

ITALIAN SUB SANDWICH

Steps:

• Lightly toast the hoagie rolls and spread with mayo and any other condiments or sauces.
• Load the different types of meats, cheese, and veggies. Drizzle with the homemade italian dressing and close sandwich.
• Serve!

HOMEMADE ITALIAN SUB DRESSING RECIPE - (3.9/5)

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.