Super Italian Sub

[jglass]

Super Italian Sub

Sandwich big enough to feed a crowd. You can make this up to 24 hours ahead, and just unwrap, slice and enjoy. Perfect for picnics.

SERVES 10 -12
1 loaf Italian bread (unsliced)
1/3 cup olive oil
1/4 cup cider vinegar or red wine vinegar
8 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon pepper
1/2 lb capicola, thinly sliced (ham)
1/2 lb cooked turkey, thinly sliced
1/4 lb genoa salami, thinly sliced
1/4 lb provolone cheese, sliced
1/4 lb mozzarella cheese, sliced
3 cups lettuce, shredded
1 green pepper, thinly sliced into rings

Cut bread in half lengthwise; hollow out top and bottom using a small serrated knife or your fingers, leaving a 1/2" shell (discard removed bread or save for another use).
Combine oil, vinegar, garlic, oregano and pepper; brush on cut sides of bread top and bottom.
On the bottom half, layer half of the meats, cheeses, lettuce and green pepper.
Repeat layers.
Replace bread top.
Serve immediately or wrap tightly in plastic wrap; refrigerate.

I would add some black olives.

[The Ironic Chef]

Who put turkey on that Italian Sub? Lol. I like ham and a salami with the capicola. The salami adds a nice flavor. And also, lots of thinly sliced onion and some pickled red peppers. I like to make my subs and then wrap them up very tightly. The longer they sit in the fridge, the better they taste with all the flavors combining.

[jglass]

The site that it came from had reviews listed. That was the only gripe anyone had was turkey on an Italian sub. I love turkey (smoked) so I would probably leave it on but to each their own.

[jfain]

I LOVE a muffletta. I use Genoa salami, capacola, mortadella, and spopresata. After that I could die and go to heaven. Italian deli meats are the most delicious in the world.