My Best Submarine Sandwiches
- Easy recipes
Ingredients
- 4 Italian sub buns or mini baguettes
- 16 slices Genoa or other Italian salami
- 8 slices mortadella sausage
- 8 slices aged provolone cheese
- 1 cup (250 mL) shredded lettuce
- Relish:
- 1-1/2 cups (375 mL) diced fresh tomatoes
- 1/2 cup (125 mL) finely chopped red onion
- 1/3 cup (75 mL) diced dill pickles
- 1/4 cup (60 mL) chopped flat-leaf parsley
- 2 cloves garlic, minced
- 2 tbsp (30 mL) red wine vinegar
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 tbsp (15 mL) drained capers, chopped
- 1/2 tsp (2 mL) each hot pepper flakes, pepper and oregano
- 1/4 tsp (1 mL) salt
Preparation
Relish: In bowl, mix together tomatoes, red onion, pickles, parsley, garlic, vinegar, oil, capers, hot pepper flakes, pepper, oregano and salt. (Make-ahead: Refrigerate for up to 1 day.)
Slice rolls lengthwise, without cutting all the way through. Divide relish among rolls, spreading on both sides so the juices are absorbed by the bread. Top with salami, mortadella, cheese and lettuce.
Makes 4 servings.
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