Italian Cold Meats Food
ITALIAN SUBS - RESTAURANT STYLE
This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza joint. You'll be glad you tried it!
Provided by John
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
- Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.
Nutrition Facts : Calories 707.7 calories, Carbohydrate 40.4 g, Cholesterol 78.9 mg, Fat 47.3 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 16.5 g, Sodium 2083 mg, Sugar 4.5 g
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- Capicola. This is like a cured ham but is meat taken from the neck and shoulders rather than from the buttocks or legs. It is thinly sliced and served as an antipasto, on a sandwich or as a pizza topping.
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- Prosciutto. Prosciutto is one of the most widely used cured meats in Italy. It is usually served uncooked and thinly sliced. Some of the ways in which it is served are as a stuffing to joints of meat, wrapped around vegetables or fruit, as a pizza topping, in sandwiches or as an ingredient in pasta sauces.
- Soppressata. Although soppressata is usually made from ham, there is a version that is made from beef. There are mild and spicy versions of this meat and it is a great alternative to pepperoni on pizzas.
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