Photographer: Robby Lozano / Food Styling: Margaret Dickey / Prop Styling: Abby Armstrong

Ingredients: 

  • 1 head red leaf lettuce, rinsed and torn
  • 2 medium fresh tomatoes, chopped
  • 1 medium red onion, chopped
  • 6 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 2 cloves garlic, chopped
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes
  • 1 pinch dried oregano
  • ½ pound sliced Capacola sausage
  • ½ pound thinly sliced Genoa salami
  • ¼ pound thinly sliced prosciutto
  • ½ pound sliced provolone cheese
  • 4 submarine rolls, split
  • 1 cup dill pickle slices

Directions

  • Combine lettuce, tomatoes, and onion in a large bowl.
  • Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.
  • Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve.

 

Sourced from: https://www.allrecipes.com/recipe/84259/italian-subs-restaurant-style/