Sobre esta receta

Un clásico sándwich italiano cargado con capas de carnes curadas, provolone, verduras crujientes y un aderezo de aceite infusionado con hierbas — todo apilado en un pan hoagie crujiente. Este es el verdadero sándwich al estilo delicatessen que es abundante, audaz e infinitamente satisfactorio. Perfecto para el almuerzo, días de juego o para alimentar a una multitud.

Instrucciones

1. 1

   Make the dressing: In a small mixing bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, dried basil, kosher salt, black pepper, and sugar until well combined. Taste and adjust seasoning. Set aside.

2. 2

   Slice the hoagie rolls lengthwise, cutting almost all the way through so they open like a book. If the rolls are very soft inside, pull out a little of the bread from the top half to create a pocket — this keeps the sandwich from getting too bready and helps hold the fillings.

3. 3

   Brush or drizzle a generous amount of the herb dressing over both cut sides of each roll. Don't skip this step — it's what gives the sub its signature flavor.

4. 4

   Layer the provolone cheese slices evenly across the bottom half of each roll, covering the bread fully.

5. 5

   Layer on the meats in this order: Genoa salami, ham, pepperoni, and capicola (if using). Fold or ruffle the slices as you layer them — this adds volume and texture rather than flat, compressed layers.

6. 6

   Add the vegetables: lay the roma tomatoes slices over the meat, then add the green bell pepper rings, red onion slices, and pepperoncini peppers. Add black olives if using.

7. 7

   Pile the shredded iceberg or romaine lettuce on top. Drizzle any remaining dressing over the vegetables and lettuce.

8. 8

   Press the top half of the roll down firmly, then slice each sub in half diagonally. Serve immediately, or wrap tightly in butcher paper or foil and let rest for 10–15 minutes — the bread will absorb the dressing and the flavors will meld beautifully.