Once a month, I make this giant ITALIAN SUB for few days in a row.
This is how I have been making an Italian Sub for years now –
- A nice subway roll (if you are looking into Gluten-free rolls, consider, Canyon House!)
- Calabrian Chile Paste + Mayo
- Four kinds of meat – I get Mortadella, two types of Salami, Prosciutto
- Lettuce (shredded is better)
- Onion
- Tomato (if they are in season)
Wrap it with a deli paper, and it’s a big lunch! Serve this with chips and pickle. Trust me and this recipe, it works! I absolutely love how Adam Rapoport explained this process so well here – https://www.bonappetit.com/test-kitchen/ingredients/article/the-ultimate-italian-hero.
In the past, I even brought a few for my Italian colleagues who claim it is very close to the original (the ones you get from North End).
Here is a video of the sandwich making process –
