The Most Perfect Italian Sub

Jeff Mauro's perfectly balanced Italian sub with a tangy vinaigrette, thin-sliced cured meats, provolone, and hot giardiniera.

Ingredients

Steps

1. For the Italian sub dressing: Whisk together the vinegar, Italian seasoning, Dijon, and sugar. Slowly rain in the olive oil, whisking, until everything comes together smoothly. Season with salt and pepper. Place in a squeeze bottle and store in the fridge for up to a month. Shake before using.
2. For the subs: Split the rolls in half across the equator. Squeeze a liberal amount of the sub dressing on both interior slices of the bread.
3. Layer the sharp provolone, then fluff and ribbon the mortadella, then the Genoa salami, then the capicola. Layer on the tomatoes and then the lettuce. Spread with the giardiniera.
4. Wrap in white butcher paper, cut in half, and wrap again. Serve immediately.

Italian Sub Dressing

• 1/2 cup red wine vinegar
• 1 tablespoon dried Italian seasoning
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Subs

• 4 large and long Italian sub rolls (light with a crackling crust)
• 8 thick slices sharp provolone
• 4 ounces mortadella, sliced very thin
• 4 ounces Genoa salami, sliced very thin
• 4 ounces capicola, sliced very thin
• 2 Roma tomatoes, sliced very thin
• 4 cups shaved iceberg lettuce
• Hot giardiniera, for serving

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