The Most Perfect Italian Sub

A well-balanced Italian sub with a tangy vinaigrette, thinly sliced cured meats, provolone, and hot giardiniera.

Ingredients

Steps

1. For the Italian sub dressing: Whisk vinegar, Italian seasoning, Dijon, and sugar. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper. Store in a squeeze bottle in the fridge up to a month. Shake before using.
2. For the subs: Split the rolls lengthwise. Squeeze a generous amount of dressing on both cut faces of the bread.
3. Stack the sharp provolone, then fluff and fold the mortadella, then Genoa salami, then capicola. Add the tomatoes, then the lettuce. Spread on the giardiniera.
4. Wrap in white butcher paper, cut in half, and wrap again. Serve right away.

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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