Crusty Italian Sub Supreme Recipes

SUPER ITALIAN SUB

I like this flavorful Italian sub recipe that can be made ahead because it lets me relax with family and friends after a busy day as a teacher. Just unwrap, slice and enjoy. -Patricia Lomp, Middleboro, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 12

Super Italian Sub image

Steps:

Cut bread in half lengthwise; hollow out top and bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). , In a small bowl, combine oil, vinegar, garlic, oregano and pepper; brush on cut sides of bread. On the bottom half, layer half of the meats, cheeses and green pepper. Repeat layers. Replace bread top. Wrap tightly; refrigerate for up to 24 hours. Cut into 12 slices to serve.

Nutrition Facts : Calories 309 calories, Fat 16g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 701mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.

Ingredients

1 loaf (1 pound) unsliced Italian bread
1/3 cup olive oil
1/4 cup cider vinegar
8 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon pepper
1/2 pound fully cooked ham, thinly sliced
1/2 pound thinly sliced cooked turkey
1/4 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/4 pound sliced mozzarella cheese
1 medium green pepper, thinly sliced into rings

SHEET-PAN ITALIAN SUB DINNER

The Italian sub, a deli sandwich that piles some combination of cheese, cured meats and preserved vegetables onto a soft roll, is an Italian-American classic. But toss those fillings onto a sheet pan and hit them with a little heat, and they caramelize and crisp into a complete dinner with loads of character - sweet and spicy, bitter and briny. In this recipe, salami, red onions, pepperoncini, tomatoes, radicchio and chickpeas get tossed with an oregano-garlic vinaigrette before roasting. The radicchio and red onion mellow, the tomatoes sweeten and the salami releases fat and seasonings that add even more flavor and richness. (You can swap in cauliflower florets, cubes of squash or halved red potatoes for the radicchio.) Serve with a plop of ricotta for creaminess (or provolone and Parmesan, for a more traditional take), more vinaigrette and crusty bread for sopping it all up or piling it into a sandwich.

Provided by Ali Slagle

Categories dinner, easy, weekday, sandwiches, sausages, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Sheet-Pan Italian Sub Dinner image

Steps:

Heat the oven to 450 degrees. Coarsely chop the garlic, then add the dried oregano and 2 teaspoons salt on top of the garlic and chop together until it forms a paste. Transfer to a bowl, then stir in the vinegar and olive oil.
Pour half the dressing into a large bowl, then add the chickpeas, salami, red onion, radicchio, tomatoes and pepperoncini. Mix gently to coat in the dressing, trying not to break up the radicchio and red onions, then spread evenly on a baking sheet. Roast, tossing halfway through, until the red onions and chickpeas are golden, 15 to 20 minutes.
Season the ricotta with salt and pepper. Serve the roasted mixture with crusty bread, with a dollop of ricotta and extra vinaigrette, or assemble into sandwiches.

Ingredients

4 garlic cloves
2 tablespoons dried oregano
Kosher salt and black pepper
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 (14-ounce) can chickpeas, drained and patted dry
5 ounces salami (casing removed if there is one), cut into 1/2-inch pieces
1 red onion, peeled, halved lengthwise and cut into 1/2-inch wedges
1 medium head radicchio (about 3/4 pound), quartered lengthwise
1 cup cherry or grape tomatoes, halved
8 pepperoncini peppers
1/2 cup ricotta
Crusty bread, for serving

ITALIAN HERO SANDWICH

Italian hero, sub, hoagie, grinder - this classic sandwich has many names, and every deli makes it differently. Its deliciousness lies in the proportion of rich-and-fatty ingredients to spicy-and-crunchy ones. For optimal structure and texture, start with crusty rolls with pillowy insides (or toast soft rolls). Use two to four types of cured meat for a range of umami, and plenty of lettuce and pickles to counterbalance them. Then assemble wisely: Shingle the meat and cheese across the rolls, then top with pickles, onions and dressed lettuce. Once put together, the wet ingredients are wrapped in meat so they're held in place and the bread doesn't get soggy. Wrap with parchment or wax paper for tidier eating and transporting.

Provided by Ali Slagle

Categories dinner, easy, lunch, sandwiches, main course

Time 10m

Yield 4 sandwiches

Number Of Ingredients 11

Italian Hero Sandwich image

Steps:

Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.
Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.
Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.

Ingredients

1 small red onion, thinly sliced
2 tablespoons red wine vinegar
1 1/2 tablespoons dried oregano
Kosher salt (Diamond Crystal)
4 (6- to 8-inch-long) sub, hero or hoagie rolls, split lengthwise but attached on one side
Mustard and/or mayonnaise (optional)
4 ounces sliced provolone and/or low-moisture mozzarella cheese
1 pound thinly sliced Italian cured meats, such as salami, prosciutto, mortadella, coppa and/or soppressata
1 cup sliced pickled peppers, such as pepperoncini, banana peppers, giardiniera and/or jalapeños
1 small head iceberg lettuce (about 1 pound), thinly sliced
2 tablespoons extra-virgin olive oil

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4.9/5 (112)
Category Bread
Cuisine American, Italian
Calories 243 per serving

To make the starter or biga, combine the flour and yeast in a medium bowl, slowly add the 3/4 cup water. Mix until a rough dough forms. If needed, add up to 1 cup of water. Transfer the dough to a lightly-floured surface and knead for a few minutes until it becomes smooth. Place the dough in a lightly oiled bowl, turn to coat, then cover and let stand at room temperature for about 3 hours.
Transfer to the refrigerator and let it chill overnight. In the morning, remove the biga from the refrigerator and let it stand at room temperature at least 1 hour before proceeding.
Cut the biga into small pieces (10-12) and add them in, then, finally the 3/4 cup of the water with the 1 Tablespoon olive oil. Stir together until a dough starts to form. Knead on low with your stand mixer dough hook. Continue to knead the dough for about 5 to 7 minutes -- until a soft dough forms. If needed, add in some of the remaining water a little at a time. The dough should be smooth and elastic -- just barely sticky.

Crusty Italian Sub Supreme Recipes

SUPER ITALIAN SUB

I like this flavorful Italian sub recipe that can be made ahead because it lets me relax with family and friends after a busy day as a teacher. Just unwrap, slice and enjoy. -Patricia Lomp, Middleboro, Massachusetts

SHEET-PAN ITALIAN SUB DINNER

ITALIAN HERO SANDWICH

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