ITALIAN SUBS
Fast, easy, sub sandwich from Grey Poupon Simply Delicious Recipes. We usually use hoagie buns so everyone can build their own.
Provided by lazyme
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, whisk salad dressing, mustard and oregano until blended.
- Spread dressing mixture over cut sides of bread.
- Place half the lettuce on bottom half of bread; top with layers of ham, salami, pepper strips, cheese, onion and remaining lettuce. Replace bread top; slice and serve.
Nutrition Facts : Calories 383, Fat 19.9, SaturatedFat 7.5, Cholesterol 48, Sodium 1825.1, Carbohydrate 32.1, Fiber 2.7, Sugar 3, Protein 18.6
ITALIAN ASSORTED SUB
Provided by Food Network
Time 4h25m
Yield 1 sandwich
Number Of Ingredients 30
Steps:
- Preheat oven to 550 degrees F.
- Split roll open.
- Toast in oven until golden brown with slightly burnt edges.
- Spread mayo on top and bottom of roll. Place cheese on roll bottom, then top with ham, dry salami, Genoa salami, capicola, lettuce, Sub Sauce, cherry peppers, if using, tomatoes and red onions. Close the sandwich with the top of the roll and cut on the bias. Place on a plate and garnish with pepperoncini.
- Put water, yeast, honey and sugar in a stand mixer fitted with the dough hook. Mix on lowest speed for 15 seconds to combine ingredients, then mix on medium-low speed for 3 minutes. Add flour and mix for 2 minutes. Add salt and mix for 2 minutes.
- Add shortening and mix for 8 minutes.
- After mixing, remove from mixer and place in a bowl greased with olive oil. Cover with a towel and allow to rise until it doubles in size, 2 to 3 hours.
- Preheat oven to 350 degrees F.
- Remove from bowl and cut into 6 equal portions. Roll out each portion into the shape of a sub sandwich roll approximately 10 inches long.
- Place on a sheet tray at least 4 inches apart. Lightly spritz water on top of each roll. Sprinkle each roll with 1 teaspoon sesame seeds.
- Bake for 16 minutes, then rotate pan and continue to bake until evenly light brown, another 16 minutes.
- Combine vinegar, salt, pepper, red pepper, xanthan gum, shallot and garlic in a bowl. Blend with a hand blender until all ingredients are well incorporated, about 1 minute.
- Continue to blend, slowly adding the olive oil over 30 seconds.
SUPER ITALIAN SUB
Sandwich big enough to feed a crowd. You can make this up to 24 hours ahead, and just unwrap, slice and enjoy. Perfect for picnics.
Provided by littleturtle
Categories Lunch/Snacks
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 310.8, Fat 18.8, SaturatedFat 6.4, Cholesterol 45.7, Sodium 573.7, Carbohydrate 17.4, Fiber 1.3, Sugar 0.9, Protein 17.5
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
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)
TOASTED ITALIAN SUB SANDWICHES
Toasted hoagie rolls, filled with ham, salami, pepperoni and melted cheese, topped with lots of veggies and oil and red wine vinegar. This is one sensational sandwich!
Provided by Michaela Kenkel
Categories Sandwich
Time 20m
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees.
- Slice the hoagie roll in half, but not all the way through. Lay it open-faced on a cookie sheet lined with parchment paper.
- Slather 1/2 Tablespoon of basil pesto on each inside half.
- Top each side with ham, salami, pepperoni, and mozzarella cheese slices.
- Bake for 10 minutes or until bread is toasted and cheese is melted.
- Top with the toppings of your choice.
- Drizzle with red wine vinegar and olive oil to taste.
- Give a sprinkle of salt and pepper and dried oregano.
- Fold to form a sandwich and serve warm.
Nutrition Facts : Calories 763 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 51 grams fat, Fiber 8 grams fiber, Protein 35 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 2678 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 32 grams unsaturated fat
ITALIAN SUBS
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 14
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.
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
More about "italian subs food"
SUBMARINE SANDWICH - WIKIPEDIA
From en.wikipedia.org
Main ingredients MultipleRegion or state NortheastPlace of origin United StatesVariations Multiple
11 ITALIAN FOODS THEY WON'T EAT IN ITALY — EAT THIS NOT THAT
From eatthis.com
Author Ashlyn HellerPublished 2021-11-03
- Garlic bread. If we ranked the best-tasting foods on the planet, garlic bread would make the list. What's not to love about bread that's soaked in butter and topped with garlic and cheese?
- Shrimp scampi. Buttery pasta? Fresh shellfish? What more could you ask for? Well, can't ask for this in Italy because it doesn't exist there. This dish most likely came from the traditional Italian dish, which features langoustines (small lobsters) cooked in olive oil and herbs.
- Marinara sauce. You might feel like we just pulled the rug out from under your feet. Marinara sauce isn't Italian? Nope. The red sauce you've been dumping onto your pasta and pizza is very different from any kind of sauce you'll find on your Eurotrip.
- Italian wedding soup. This one is a little less traumatizing but enormously humorous because the soup is called Italian wedding soup. Ironically, there's not much that's Italian about it.
- Italian subs. On the same page as Italian Wedding Soup are "Italian" hoagies or submarines. Whatever you call them, "Italian" sandwiches are easily identifiable as American.
- Italian dressing. Ready for one more Italian food phony? "Italian" dressing. This tangy vinaigrette is made from oil, vinegar, herbs, spices, sugar, and more.
- Pepperoni pizza. Pepperoni pizza cannot be ordered in Italy. Well, let us rephrase. You can order pepperoni pizza in Italy, but you won't be brought a pie covered in salami circles.
- Chicken Parmesan. Chicken Parmesan is the hero of all comfort food. But you might not take comfort in the fact that this dish is in no way Italian. I know, I know, who can you trust these days?
- Spaghetti and meatballs. No! Not spaghetti and meatballs too?! Unfortunately, it's true. Spaghetti and meatballs were completely contrived by Americans. When most of us think of Italian food, we picture heaping piles of spaghetti, baseball-sized meatballs, and a blizzard of Parmesan cheese on top, but this is simply a fantasy you're more likely to find in Lady and the Tramp.
- Fettucine Alfredo. The only Italy you'll find this creamy, cheesy pasta dish is in Little Italy…of New York. Alfredo sauce is made from cream and Parmesan cheese, but the cream is rarely used in authentic pasta dishes.
ITALIAN COLD CUT SUB SANDWICH | GIRL HEART FOOD®
From girlheartfood.com
Ratings 7Total Time 10 minsCategory Lunch, Main Course
- To make the vinaigrette, in a small bowl, whisk together the olive oil, red wine vinegar, crushed red pepper flakes, basil, and oregano. Set aside.
- To make the sub sandwiches, cut buns in half (horizontally), while still leaving the two halves intact. Remove some of the interior bread on the bottom and top half of each sub bun to create a little valley for the sub ingredients.
- Brush the interior of each bun with the vinaigrette (reserve a little for drizzling over the tomatoes).
- On top of each bottom bun, layer on provolone, mortadella, capocolla, salami, lettuce, red onion, banana peppers and tomato. Brush over remaining vinaigrette and sprinkle with a pinch each of salt and black pepper. Place the top buns over top to form the subs. Cut each sub in half and enjoy!
ITALIAN SUBS - FOX VALLEY FOODIE
From foxvalleyfoodie.com
5/5 (1)Total Time 5 minsCategory SandwichCalories 485 per serving
12 ITALIAN SANDWICHES TO SPICE UP YOUR LUNCH
From thespruceeats.com
- Chicken Parmesan Sandwich. Chicken Parmesan is a mouth-watering dish and an icon in Italian cuisine. As great as it is, it's almost a little better when it's transformed into a sandwich.
- Muffuletta Sandwich. New Orleans is known for many famous foods and among those is one of the best sandwiches in the country. If you have yet to experience the taste of an authentic Muffuletta Sandwich, here's your chance.
- Mini Italian Meatball Sliders. If you're looking for an incredibly simple recipe for a party, check out these Italian Meatball Sliders. These tasty bites are on mini rolls and the combination of whole grain mustard, cheesy meatballs, roasted peppers, and capers is a guaranteed crowd-pleaser.
- Roasted Chicken Caprese Sandwich. The caprese sandwich is a true classic in Italian cuisine. While it's delicious, it can be made a little healthier with a few changes.
- Porchetta Sandwich. A salsa verde makes this Porchetta Sandwich Recipe a top-notch pick. The butterflied pork shoulder is adorned with rosemary, fennel, and garlic.
- Italian Ciabatta Sandwich Recipe. While you have ciabatta in the house, you'll definitely want to try a Classic Italian Ciabatta Sandwich. This sub is stacked with meat, but it's not overwhelming like many tend to be.
- Roasted Pork and Broccoli Rabe Hoagie. For an extraordinary sandwich, it's hard to beat this Roasted Pork Hoagie. It was inspired by a famous sandwich from Philadephia's DiNic's and it rivals the real thing.
- Grilled Portobello Burger. Portobello burgers are a classic vegetarian sandwich. It's one that everyone can enjoy and with a big, meaty mushroom cap, even burger lovers won't miss the beef.
- Chicken Provencal Wrap. Maybe an Italian-inspired wrap is more your style. If so, the Chicken Provencal Wrap is the perfect recipe for you. This is an ideal way to use up any leftover rotisserie chicken.
- Meatball Smash Grilled Cheese. Meatballs and spaghetti on a grilled cheese? It sounds too amazing to be true, but it's real and it is delicious. If you're a fan of gooey cheese sandwiches, do yourself a favor and grill up the Meatball Smash Grilled Cheese.
10 SANDWICHES TO EAT IN ITALY BEFORE YOU DIE | FOOD & WINE
From foodandwine.com
- Porchetta di Ariccia. Roman Porchetta.jpg. The fatty, heavily seasoned boneless pork roast, so often enjoyed in sandwiches, is said to have originated in the Rome area, making porchetta di ariccia the most classic version of the dish, of which you can find iterations throughout Italy.
- Porchetta Abruzzese. Another popular porchetta sandwich, this classic appears throughout the Italian region of Abruzzo, often served from white trucks on the side of the street.
- Panino al Prosciutto. Panino al prosciutto.jpg. The prosciutto in Italy is so excellent that it shines on its own in a sandwich, even though cheese and tomato can certinaly enhance it.
- Mozzarella di Bufala e Pomodoro. Tomato and Mozzarella di Bufala.jpg. When buffalo mozzarella milk and sweet tomato juice join forces on a sandwich, seeping into the pillowy bread, something amazing happens.
- Puccia. This Apulian classic is made of pizza dough stuffed with meats and cheeses, particularly popular in the town of Lecce.
- Piadina. Piadina with arugula and stracciatella.jpg. A thin flatbread served on the street or at bars, particularly in the Emilia-Romagna region of Italy, these light sandwiches are often stuffed with prosciutto, arugula, and some kind of melty or soft cheese, whether robiola or stracciatella.
- Lampredotto. Lampredotto.jpg. Even if you're squeamish about innards, you have to try this classic Florentine sandwich of roasted cow stomach, which is the city's quintessential street food.
- Pani ca meusa. Pani ca meusa.jpg. Served on Sicily's vastedda bread and typically topped with caciocavallo and ricotta cheese, this rich spleen panino is ubiquitous on the bustling streets of Palermo.
- Pane e Panelle. Another extraordinary Sicilian delicacy iis the pane e panelle, a panino stuffed with chickpea fritters and served on a sesame seed roll.
- Panino con mortadella. Mortadella.jpg. The black pepper- and pistachio-studded mortadella of Bologna is so flavorful that, as we keep saying about Italy's meats, it doesn't need much else.
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