Italian Submarine Recipes
ITALIAN SUBS - RESTAURANT STYLE
This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza joint. You'll be glad you tried it!
Provided by John
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 707.7 calories, Carbohydrate 40.4 g, Cholesterol 78.9 mg, Fat 47.3 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 16.5 g, Sodium 2083 mg, Sugar 4.5 g
SUBMARINE SANDWICH
This submarine sandwich is loaded with deli meat, bacon, onions, lettuce, tomatoes and sub sauce - the perfect sub for lunch or dinner!
Provided by Karlynn Johnston
Categories sandwich
Time 15m
Number Of Ingredients 10
Steps:
- Slice your sub bun in half in the middle.
- Fold the sliced meat in half and place them in threes on the sub bun (ham, turkey, beef) and then repeat until you've reached the end of the bun. In other words, it uses three slices of each in a pattern (ham, turkey, beef, ham, turkey, beef, etc). When you fold the sandwich closed, this gives you those nice layers you see in the picture.
- Add slices of provolone cheese, shredded lettuce, sliced onion and tomato.
- Drizzle with Italian Dressing (sub sauce) and serve.
Nutrition Facts : Calories 721 kcal, Carbohydrate 44 g, Protein 44 g, Fat 41 g, SaturatedFat 17 g, Cholesterol 104 mg, Sodium 2412 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
ITALIAN SUBMARINE
My Italian husband grew up eating this flavorful sandwich, which his mother used to make it after Saturday chores were finished. Put the sub together a few hours ahead and refrigerate, then serve with chips, veggies and dip for a delicious meal. -Christine Lupella, Fifty Lakes, Minnesota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cut bread horizontally in half. Hollow out bottom half, leaving a 1/4-in. shell (save removed bread for another use or discard). Brush cut surfaces of bread with oil; sprinkle with Parmesan cheese and oregano., Layer bottom half with remaining ingredients. Replace bread top. Cut into 8 slices.
Nutrition Facts : Calories 340 calories, Fat 16g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 1130mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.
SUBMARINE FLAVORS
This sounds absurdly simple but is wonderful, especially when really great Italian meats and cheeses are used; but it really jazzes up routine lunch meats on a sub, too. I highly recommend the addition of a good dollop of Holland House hot cherry pepper relish. It's heavenly - had it at a sub shop on Boylston Street in Boston in the 70's and dreamed about it for years. Finally discovered it at an Italian grocery in Seattle and was thrilled to discover that same fabulous flavor. Try it, you'll love it!
Provided by ANNE
Categories Side Dish Sauces and Condiments Recipes
Time 1h
Yield 24
Number Of Ingredients 4
Steps:
- Combine all ingredients in a jar, and let sit for at least an hour to steep the flavors in the oil. Sprinkle generously on the lettuce in your sub or directly on the insides of the bun.
Nutrition Facts : Calories 84.8 calories, Carbohydrate 0.2 g, Fat 9.3 g, Fiber 0.1 g, SaturatedFat 1.3 g, Sodium 0.1 mg
CLASSIC ITALIAN SUB SANDWICH RECIPE
Craving a classic Italian sub? Make it yourself with this fully loaded recipe, including tips for keeping it fresh and how to mix and match ingredients.
Provided by MacKenzie Smith
Categories Lunch Sandwiches Sandwich
Time 10m
Number Of Ingredients 13
Steps:
- Enjoy now or wrap up tightly in more butcher's paper until ready to eat.
Nutrition Facts : Calories 440 kcal, Carbohydrate 21 g, Cholesterol 85 mg, Fiber 2 g, Protein 30 g, SaturatedFat 11 g, Sodium 1732 mg, Sugar 5 g, Fat 26 g, ServingSize 1 sandwich (2-4 servings), UnsaturatedFat 0 g
ITALIAN DELI SUBMARINE SANDWICH
This is an authentic Italian deli submarine sandwich, try to use the best quality cold cuts and a fresh crusty loaf French or Italian bread, if you are a sandwich lover like my family is, then you will simply love this! Since I really don't bother measuring when I make this sandwich the amounts stated are just estimated you can adjust the amounts to taste but please try to use all the ingredients listed for the best Italian sub sandwich you will ever have!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Slice the loaf of bread in half lengthwise,.
- Spread both sides with mayo or salad dressing.
- Layer the bottom half of bread starting with sliced tomatoes, then prosciutto, then salami, then cheddar slices, then ham, then provolone cheese slices, then sliced dill pickles.
- Top with shredded lettuce then sprinkle with black pepper.
- Top with the pickled peppers.
- Spoon the Italian vinaigrette over the filling.
- Cover with the other top half of bread.
- Press down firmly with your hand.
- Slice as desired.
Nutrition Facts : Calories 648.5, Fat 25.7, SaturatedFat 6, Cholesterol 51.3, Sodium 2394.8, Carbohydrate 80.1, Fiber 4.9, Sugar 10.8, Protein 23.8
ITALIAN SUBS (HOAGIES OR SUBMARINE SANDWICHES)
Quick and easy, but oh so good! A family favorite. I prefer homemade Italian Dressing (my variation of Recipe #20158, see my review there) but others in the family prefer store bought.
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 18m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- Toast open sub rolls under the broiler until lightly browned.
- Top each roll (covering both sides) with 1 slice ham, 1 slice turkey (optional), 4 slices hard salami, 6 slices pepperoni and 1-2 slices provolone cheese.
- Place back under the broiler and heat until the cheese it brown and bubbly.
- Remove from oven and top with Italian Dressing or mayo. Serve with chips and carrot sticks.
Nutrition Facts : Calories 463.2, Fat 26, SaturatedFat 10.7, Cholesterol 67.9, Sodium 1477.3, Carbohydrate 32, Fiber 1.3, Sugar 1.2, Protein 23.9
ITALIAN SUB
Zesty and delicious, this Italian sub is filled with Genoa salami, capicola, ham, two cheeses, veggies and my own red wine vinaigrette!
Provided by Ingrid Beer
Categories Sandwich
Time 15m
Yield Serves 4 (makes 2 full sub sandwiches)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 844 calories (per serving)
ITALIAN SUB SANDWICH
The classic Italian Sub Sandwich is loaded with sliced meats, shredded lettuce, tomatoes, cheese, and dressing. This is the ULTIMATE sub sandwich recipe.
Provided by Valentina's Corner
Categories Main Course sandwich
Time 10m
Number Of Ingredients 10
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!
Nutrition Facts : ServingSize 2 g, Calories 1009 kcal, Carbohydrate 37 g, Protein 60 g, Fat 71 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 175 mg, Sodium 4039 mg, Fiber 2 g, Sugar 6 g
ITALIAN SUB SANDWICH
Made with fresh ingredients, spicy meats, and tangy cheeses piled high on a toasted sub roll they are great for a crowd.
Provided by Holly Nilsson
Categories Lunch
Time 15m
Number Of Ingredients 12
Steps:
- Open sub rolls and lightly toast if desired. Spread with mayonnaise.
- Layer cheeses, meats, lettuce, onion and tomatoes on the rolls.
- Drizzle with Italian vinaigrette and peppers.
Nutrition Facts : ServingSize 1 sub, Calories 833 kcal, Carbohydrate 46 g, Protein 42 g, Fat 55 g, SaturatedFat 18 g, Cholesterol 115 mg, Sodium 2877 mg, Fiber 4 g, Sugar 11 g
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- Place Mild Italian Sausage Links (2 pound) pieces in deep skillet. Cook over medium heat, turning often, until done and outside is crusty. Remove sausage from skillet. Place in a bowl and set aside.
- Pour off grease from skillet and discard. Put Water (1/4 cup) in skillet and heat, stirring constantly, to deglaze the skillet. Add Green Bell Pepper (1), Onion (1) and Garlic (1 clove). Sauté until vegetables are soft. Stir in Pasta Sauce (24 ounce), Dried Oregano (1 teaspoon) and Dried Basil (1 teaspoon).
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5/5 (7)Calories 423 per servingCategory Appetizers And Dips
- Generously spread some of the mayo mixture onto the bottom slice of the hoagie bun and then layer on about 3 tomato slices, 3 pieces of onion, and some lettuce.
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From kingarthurbaking.com
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- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight.
- Combine the starter and the remainder of the dough ingredients, and mix and knead by hand, or using a stand mixer, to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
- Place the dough in a lightly greased bowl or other container. Cover it, and let it rise at room temperature until it's very puffy, about 90 minutes, turning it over and gently deflating it after 45 minutes.
- Roll the pieces into cylinders, 4 1/2" in length. Flatten the cylinders slightly; dough rises more in the center, so this will give a gently rounded top versus a high top.
- Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until almost doubled, about 45 minutes. While they're rising, preheat the oven to 425°F.
- Brush the rolls with the egg white mixture. Bake for 20 to 25 minutes, or until the internal temperature reaches 190°F.
- Remove the rolls from the oven and transfer them to a rack to cool. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
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