Italian Sub

2 mins
Serves 1
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Directions

  1. 1Cut the crusty roll in half lengthwise.
  2. 2Cut the crusty roll in half lengthwise.
  3. 3Cut the crusty roll in half lengthwise.
  4. 4Drizzle olive oil inside the roll.
  5. 5Drizzle olive oil inside the roll.
  6. 6Drizzle olive oil inside the roll.
  7. 7Add finocchiona salami.
  8. 8Add finocchiona salami.
  9. 9Add finocchiona salami.
  10. 10Add mortadella.
  11. 11Add mortadella.
  12. 12Add mortadella.
  13. 13Add copa.
  14. 14Add copa.
  15. 15Add copa.
  16. 16Add prosciutto.
  17. 17Add prosciutto.
  18. 18Add prosciutto.
  19. 19Add aged provolone.
  20. 20Add aged provolone.
  21. 21Add aged provolone.
  22. 22Put the sandwich in a 400°F oven until the cheese melts.
  23. 23Put the sandwich in a 400°F oven until the cheese melts.
  24. 24Put the sandwich in a 400°F oven until the cheese melts.
  25. 25Spread pesto on top of melted cheese.
  26. 26Spread pesto on top of melted cheese.
  27. 27Spread pesto on top of melted cheese.
  28. 28Add thin sliced tomatoes.
  29. 29Add thin sliced tomatoes.
  30. 30Add thin sliced tomatoes.
  31. 31Sprinkle with Morton salt and fresh cracked black pepper.
  32. 32Sprinkle with Morton salt and fresh cracked black pepper.
  33. 33Sprinkle with Morton salt and fresh cracked black pepper.
  34. 34Add basil leaves.
  35. 35Add basil leaves.
  36. 36Add basil leaves.
  37. 37Add thin sliced red onions.
  38. 38Add thin sliced red onions.
  39. 39Add thin sliced red onions.
  40. 40Add fire roasted red peppers.
  41. 41Add fire roasted red peppers.
  42. 42Add fire roasted red peppers.
  43. 43Add arugula.
  44. 44Add arugula.
  45. 45Add arugula.
  46. 46Drizzle with olive oil and balsamic glaze.
  47. 47Drizzle with olive oil and balsamic glaze.
  48. 48Drizzle with olive oil and balsamic glaze.
  49. 49Fold the sandwich in half and cut it in half.
  50. 50Fold the sandwich in half and cut it in half.
  51. 51Fold the sandwich in half and cut it in half.

Ingredients

  • 1 crust roll
  • 1 crust roll
  • 1 crust roll
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 6 slices finocchiona salami
  • 6 slices finocchiona salami
  • 6 slices finocchiona salami
  • 6 slices mortadella
  • 6 slices mortadella
  • 6 slices mortadella
  • 4 slices copa
  • 4 slices copa
  • 4 slices copa
  • 4 slices prosciutto
  • 4 slices prosciutto
  • 4 slices prosciutto
  • 6 slices aged provolone
  • 6 slices aged provolone
  • 6 slices aged provolone
  • 3 tablespoons pesto
  • 3 tablespoons pesto
  • 3 tablespoons pesto
  • 4 slices thin sliced tomatoes
  • 4 slices thin sliced tomatoes
  • 4 slices thin sliced tomatoes
  • 1 pinch Morton salt
  • 1 pinch Morton salt
  • 1 pinch Morton salt
  • 1 pinch fresh cracked black pepper
  • 1 pinch fresh cracked black pepper
  • 1 pinch fresh cracked black pepper
  • 5 basil leaves
  • 5 basil leaves
  • 5 basil leaves
  • 10 slices thin sliced red onions
  • 10 slices thin sliced red onions
  • 10 slices thin sliced red onions
  • 5 slices fire roasted red peppers
  • 5 slices fire roasted red peppers
  • 5 slices fire roasted red peppers
  • 1 handful arugula
  • 1 handful arugula
  • 1 handful arugula
  • 1 tablespoon balsamic glaze
  • 1 tablespoon balsamic glaze
  • 1 tablespoon balsamic glaze

Equipment

knifeovenspatula