Most Italian bread loafs can be a bit big so cutting them into half or quarters is the best well to broil then serve.

Sometimes a sandwich is more than sandwich… especially when broiled so the cheese melts and heats the meat. For this, just add chilled sliced pepperoncini, oregano and chopped lettuce, olive oil and red wine vinegar, then fold and serve.

Ingredients (per sandwich)

  • 1 loaf of Italian bread, unsliced, super soft and preferably baked that day
  • 6 slices Jambon de Paris Ham (all meats should be thinly sliced)
  • 6 slices hard salami
  • 6 slices pepperoni
  • 6 slices capicolla
  • 4 slices provolone (sliced regular)
  • 4 slices sharp or regular cheddar
  • Thinly sliced red onion to taste
  • Sliced Greek pepperoncini to taste
  • Sliced lettuce to taste
  • 4-5 tomato slices, sliced thin
  • 1/2 cup red wine vinegar, 1 cup olive oil, wished together
  • Dried oregano

Making It

  • Cut the bread almost in half so you can open the loaf with the bottom attached.
  • Layer the meats, in order, starting with the ham on the bottom. Be sure to end with the cheese and red onion on top. Since the sandwich will be broiled, you want to layer the meat and cheese to cover all of the exposed top of the bread to avoid burning.
  • Turn the broiler on and put the sandwich in, open-faced, until the cheese starts to bubble. Remove and add lettuce, pepperoncini and tomato slices, then season with oil, vinegar and oregano. Fold sandwich and serve.

Other sandwiches we love…

Muffuletta Sandwich

We popped into the ever so famous Oakville Grocery in Napa Valley, a stop that is long known for gourmet treats, from amazing sandwiches to delicious pastries.  Since we were mid-way through a long visit out west and had countless amazing and fancy meals, I was ready for something very casual, so when I walked…

Cheddar Parmesan Mini Smash Burgers

I turned away from burgers during that ugly period in culinary history when bigger was better. The ingredients took second to size so chef’s could showcase a burger the size of a Volkswagen and frankly they kind of tasted like one. Smaller is better. It is all about each ingredient that you use. Ketchup? No…

The “Morton’s” Steak Sandwich

When we were interns and wanted a big night out on the town, we would make our way from Georgetown University summer housing (we were squatters, not students) to Morton’s for happy hour. We’d have enough money for two glasses of wine, but the bartender would bring out complimentary steak sandwiches which we would devour…

Marinated Chicken Sandwich

We love all kinds of chicken preparations and this one makes for a great casual brunch when you have a crowd over. This is a variation of our main marinade that we have used for years, but this has more of a kick to it, replacing the traditional ingredient of ketchup with Sriracha. Ingredients 4…

Mortadella Toasted Cheese Sandwich with Sriracha Aioli

I remember loving bologna & cheese sandwiches on white bread, conveniently put into a sandwich bag then into a paper sack with some chips and perhaps a cookie.  It would somehow sit in a locker for half the day only to be retrieved for lunch at Hampton Academy (HAJH), a small school in the seacoast…

1 comment on “Hot Italian Sub

  1. Pingback: Hot Italian Sub — Cooking Conveniently and with Purpose #LPBcooks | My Meals are on Wheels

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