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Irresistible Italian Sub Recipe with Zesty Giardiniera

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A quick and easy Italian sub sandwich loaded with classic deli meats, provolone cheese, fresh veggies, and a zesty giardiniera mix for a tangy, spicy crunch.

Ingredients

Scale
  • 1 Italian hoagie roll (about 8 inches long)
  • 4 ounces Genoa salami, thinly sliced
  • 4 ounces capicola, thinly sliced
  • 4 ounces ham, thinly sliced
  • 4 slices provolone cheese
  • 1/2 cup zesty giardiniera (chunky mix with cauliflower, carrots, celery, and peppers)
  • 2 large romaine lettuce leaves, washed and dried
  • 1 medium Roma tomato, thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a small mixing bowl, combine 1/2 cup of chunky zesty giardiniera with 1 tablespoon of extra virgin olive oil and 1 teaspoon of red wine vinegar. Stir gently to coat the veggies and set aside to marinate.
  2. Using a serrated bread knife, cut the hoagie roll lengthwise, leaving a hinge so it holds together. Optionally, toast the roll lightly under a broiler or in a toaster oven for 2–3 minutes until golden.
  3. Layer 4 ounces of Genoa salami evenly on the bottom half of the roll, followed by 4 ounces of capicola and 4 ounces of thinly sliced ham, overlapping slightly to cover the bread edge to edge.
  4. Lay 4 slices of provolone cheese over the meats, slightly overlapping.
  5. Rinse and dry 2 large romaine leaves. Slice 1 medium Roma tomato thinly and 1/4 cup of red onion. Season the tomato and onion lightly with salt and freshly ground black pepper.
  6. Place the lettuce leaves over the cheese, then arrange the tomato and onion slices on top.
  7. Spoon the marinated giardiniera evenly over the veggies.
  8. Close the sandwich gently but firmly. Optionally, press it lightly or wrap it in parchment paper for a few minutes to let the flavors meld.
  9. Cut the sandwich in half diagonally and serve immediately.

Notes

To avoid soggy bread, keep giardiniera and tomatoes separate until just before serving if prepping ahead. Lightly marinate giardiniera with olive oil and vinegar to mellow sharp edges. Toasting the bread adds crunch and prevents sogginess. For less heat, rinse giardiniera before marinating. Pressing or warming the sandwich is optional.

Nutrition

Keywords: Italian sub, giardiniera, sandwich recipe, deli meats, provolone, quick lunch, easy sandwich, zesty giardiniera

Find it online: https://yumnode.com/irresistible-italian-sub-recipe-with-zesty-giardiniera-easy-guide/