Sunday is my day to prep. I don’t have a lot of energy after work, so I try to do as much prep work on Sundays as I can. I do all my grocery shopping, prepare lunches for the week, and make individual sized bags of fruit and vegetables for us to take for lunches all on Sunday. Cliff usually requests 1 of 2 things for his lunches, either pasta or Italian sub sandwiches. So on Sundays I set up either a pasta or sandwich assembly line and knock it all out at once so that I don’t have to worry about it the rest of the week. This works out great for us. Plus, it keeps us from going out to lunch, which saves us quite a bit of money throughout the year.
Italian sub sandwiches are a particular favorite of both Cliff and my Dad. Me, not so much, but if you like sub sandwiches you will love these. As usual, this is really just a guide. If you don’t like spicy meats you can always get “regular.” Same with the giardiniera. If you have never tried some of these meats, please give them a try. You might have to go to an Italian deli for the sopresata, capicola and mortadella though. Make sure you get good bread; it is essential. You want it to be crusty on the outside, but not too crusty, and nice and soft and fluffy on the inside. I might look like a little Irish girl, but I make one mean Italian sub sandwich. My Dad who is 100% Italian, has eaten thousands(not an exaggeration) of Italian sub sandwiches in his life, but he has declared mine the best he has ever had!
Here is what you’ll need
Cut the loaf of bread into 5 4-inch pieces
Cut each one in half horizantally
Set up your assembly line
Here are all the meats and cheese I am using
Start with the sopresata
Next is the capicola
Salami, we like Volpi
Mortadella, I buy the one without the pistachios
Pepperoni, sliced thin
Romaine and onions
If you are not eating right away, wrap them up
Tape the plastic wrap so that they stay fresh
Cliff’s lunches for work are ready to go
He wants one now so i’ll go ahead and add the dressing
A couple pepperoncinis
And some hot giardiniera. We keep Marconi in business.
Doesn’t that look good?
Italian Sub Sammies
- 1 loaf French bread
- 1/4 lb mortadella
- 1/4 lb pepperoni
- 1/4 lb hot sopresata
- 1/4 cup hot capicola
- 1/4 lb volpi genoa salami
- 1/4 lb provolone
- romaine lettuce
- 1/4 onion
- Marconi submarine dressing
- Marconi hot giardiniera
- Marconi pepperoncini
- Begin by cutting the bread into 5 4-inch pieces. (You can make them bigger or smaller, but that’s what I did.) Slice each piece horizontally into 2 pieces. Start layering the meat. I like to put the drier meat on the bottom. I like to start with sopresata, then the capicola, then salami, then mortadella and finally pepperoni. Next up is the provalone. Chop the lettuce and onions pretty thin. Put both on top of the cheese. Now if you are going to eat these sandwiches for lunches during the week, then stop here. Top with peppers, dressing and giardiniera just before eating. If you are going to eat the sandwiches right away, then continue with the peppers, dressing and giardiniera. Wrap each sandwich individually with plastic wrap and refrigerate.