Recipes for "italian sub"

Combine lettuce, tomatoes, and onion in a large bowl.

Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.

Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve.

1. Preheat the oven to 400° F.

2. Place the bottom half of the dinner rolls onto a baking sheet lined with parchment paper. Spread the dijon over the bottom half of the roll. Add the fig preserves and red pepper sauce (or red peppers). Layer on the olives, pepperoncini, deli meats, basil, mozzarella, provolone, and then arugula. Place the top half of the roll over the cheese.

3. In a bowl, mix together the butter, garlic, Italian seasoning, and parmesan. Spread the butter over the top of the rolls, reserving extra for serving. Cover the rolls with tin foil and bake 10-15 minutes. Remove the foil and continue baking another 10-15 minutes, until the cheese has melted.

4. Brush with any remaining garlic butter, serve immediately with additional red pepper sauce on the side.

Add the warm milk to a large bowl with the crumbled bread and let soak for a minute or two.  Then add the ground beef, Parmesan cheese, egg, parsley, salt, and oregano. Mix with your hands until combined; it’s okay if there are a few bread chunks still.

Using wet hands, shape the mixture into about 16 even meatballs—each should be around 1 ounce, or 1 1/2 inches in diameter. Coat each meatball in breadcrumbs and set it on a baking sheet while you shape the rest of the meatballs.

Simply Recipes / Nick Evans

Add the olive oil to a large skillet over medium heat. Once it’s glistening hot, add the meatballs, searing for a few minutes on every side. Once seared, transfer the meatballs to a medium saucepan and add the marinara sauce.

Simply Recipes / Nick Evans

Place the saucepan over medium heat and bring to a simmer. Add up to 1 cup of water to the pot if the marinara sauce seems too thick. Once the sauce is simmering, turn the heat down to low and cover with the lid, leaving it ajar so some steam can escape. Simmer until the meatballs are cooked through and the sauce has thickened, about 30 minutes.

At this point, you can make the meatball subs immediately or transfer the meatballs and sauce to a covered container and store in the fridge for up to 5 days, making subs at your convenience.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Preheat the oven to 450˚F.

Heat a skillet or griddle over medium-high heat. Using a bread knife, slice the hoagie rolls down the center, leaving the two sides attached, and open them up like a book. Add a little butter or drizzle of oil to the skillet and add the rolls cut side down. Cook until the hoagies are toasted, about 2 minutes. You will likely need to toast them 1 or 2 at a time, depending on the size of your skillet.

Scoop 4 meatballs out of the marinara sauce and chop them in half. Add them to a toasted hoagie and spoon about 1/2 cup of sauce over the top of the meatballs. Top with 2 slices of provolone. Repeat with the remaining rolls and meatballs.

Bake the hoagies until the cheese is well melted, about 5 minutes. Top with basil and banana peppers, if desired. Serve immediately.

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Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Cut Italian loaf in half longwise with a serrated knife. Scoop out some of the bread in the top half of the loaf. This will give you more room for toppings and make sure the sandwich doesn’t fall apart. Just don’t go too deep. You still need it to hold together. (Use the leftover bread to make breadcrumbs!)

Spread mayonnaise on the bottom half of the loaf. Layer the meats and cheese on the bottom portion of the loaf in any order you like. I prefer to the do the cured meats on the bottom, then turkey, and then cheese, but there is no science to it.

Chop the iceberg lettuce, tomatoes, banana peppers, and olives. Add a bed of lettuce to the top half of the loaf (that has been hollowed slightly).

Top with chopped tomatoes, peppers, and olives. Drizzle the vegetables liberally with extra virgin olive oil, red wine vinegar, and Italian seasoning. Bring the two halves of the loaf together and press slightly.

Cut the large sandwich into six evenly sized pieces. Serve immediately or wrap and store for later.

Leftovers! If you aren’t serving immediately, cut the sandwich into portions, and wrap each portion tightly with plastic wrap. Sandwiches will keep well in the fridge for 2-3 days.

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