Sub Oil And Vinegar Drizzle Recipes

MOM'S PERFECT SUB SANDWICH

Provided by Valerie Bertinelli

Time 20m

Yield 4 sandwiches

Number Of Ingredients 14

Mom's Perfect Sub Sandwich image

Steps:

Stir together the oil, vinegar and salt and pepper to taste.
Using a serrated knife, slice open the rolls. Drizzle half the dressing on the roll bottoms and sprinkle on the oregano. Divide the cold cuts, cheese, tomatoes, lettuce, onion and pepperoncini evenly among the bottom rolls. Top with the basil, if using. Drizzle the remaining dressing on the top halves of the rolls and place on top to make sandwiches. Wrap in wax paper. Slice in half and serve.

Ingredients

3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
Four 6-inch ciabatta rolls
1/2 teaspoon dried oregano
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced capicola (preferably hot)
4 ounces thinly sliced Genoa salami
1/3 pound thinly sliced provolone
2 plum tomatoes, very thinly sliced
1 1/2 cups shredded lettuce
1/2 red onion, very thinly sliced
4 pickled pepperoncini, thinly sliced
Fresh basil leaves, cut into thin strips (optional)

VEGETARIAN SUB

I once brought this veggie sub to a family picnic as an option for a few adults I knew wouldn't necessarily want to eat a stack of cured Italian pork for lunch. The adults were out of luck, though, because almost all the kids opted for the veg version over the meat. Below is what you will need for one twelve-inch sub to feed five people. Double or triple as needed depending on the size of your party. You can use the classic Italian red wine vinegar and oregano dressing for this since you probably already have that on hand - but also keep in mind that a basic vinaigrette works well, too.

Provided by Food Network

Categories main-dish

Time 20m

Yield 5 kid servings; 2 adult servings

Number Of Ingredients 11

Vegetarian Sub image

Steps:

Slice the baguette in half lengthwise and on the bottom half, start by layering the avocado then the cheese, slightly overlapping as you go. Lay down the cucumbers in two adjacent rows, overlapping slightly, on top of the cheese. Distribute the tomato halves, overlapping as well, then the lettuce and onion.
When ready to serve, whisk together the vinegar, olive oil, and oregano until emulsified, then drizzle on the top baguette half. Spread the mayo on top of the vinaigrette.
Close the sandwich with the top baguette half, then stick in 5 toothpicks, one every 2 to 2 1/2 inches along the top. Place on a cutting board and slice into 5 separate sandwiches.

Ingredients

1 12-inch baguette, the best quality you can find
1 avocado, halved and sliced into thin half-moons
3 ounces Swiss or provolone cheese
24 thin slices of hothouse cucumbers (the narrow kind you don't have to peel or seed that usually comes wrapped in plastic), from about 1 small cucumber
1 large tomato, the best you can find, sliced (very thin) horizontally and then in half
8 to 10 lettuce leaves from a head of Bibb, Boston, romaine, or oak leaf
1/4 small red onion, very thinly sliced
1/4 cup red wine vinegar
1/3 cup good-quality olive oil
1/2 teaspoon dried oregano
1 tablespoon mayonnaise

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