Italian Sub Sandwiches
with chips / balsamic squash
No need to find an Italian deli when these loaded sandwiches are so easy to recreate at home. Rather than using classic sandwich condiments like mustard and mayo, these are finished with a 3-ingredient vinaigrette.
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Proteins
Cuisines
Ingredients
Italian Sub Sandwiches:
- Oil, olive - 1 Tbsp
- Vinegar, red wine - 1 Tbsp
- Oregano, dried - 1/4 tsp
- Onions, medium - 1/2 , thinly sliced
- Lettuce, romaine - 1 heart , finely chopped
- Tomatoes, medium - 1 , sliced
- Hoagie buns - 4
- Cheese, provolone - 6 oz , sliced
- Deli meat, thinly sliced (capicola, salami, mortadella and boiled ham are a classic combination) - 12 oz
- Deli-sliced pickled peppers (sold in jars in sweet or spicy varieties; opt) - 1/4 cup
- Chips, use your favorite type (opt) - for serving
Balsamic Squash:
- Squash, yellow (sub zucchini or use a combination) - 2 , sliced
- Oil, olive - 1 Tbsp
- Lemon juice - 2 tsp
- Vinegar, balsamic - 1 tsp
Prep
- Make oil and vinegar dressing - Whisk together oil (for the sandwiches), red wine vinegar and oregano. (Can be done up to 5 days ahead)
- Onions / Lettuce / Squash - Prep as directed and store in separate containers. (Can be done up to 2 days ahead)
- Tomatoes - Slice tomatoes.
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Make
- Heat a wok or frying pan with oil (portion for the squash). Add squash to heated oil and saute until squash starts to turn tender (but still has a bit of crunch), 2 to 3 minutes.
- Toss cooked squash with lemon juice and balsamic vinegar. Season with some salt and pepper.
- Set out all ingredients for sandwiches and let everyone assemble their own or assemble them by filling rolls with cheese, onions, tomatoes, meat, lettuce and peppers. Finish with as much oil and vinegar dressing as you’d like.
- Enjoy sandwiches with chips and squash on the side.
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