Italian Submarine Sandwich
Genoa salami, mortadella, capicola and provolone on Italian bread with lettuce and tomato.

Recipe by Paul Mayville

Ingredients

• 1 large loaf Italian bread, 24-30" long 3-4" dia
• 1/2 pound genoa salami, sliced paper-thin
• 1/2 pound mortadella, sliced paper-thin
• 1/2 pound capicola, sliced paper-thin
• 1/2 pound provolone cheese, sliced thin
• 1/2 cup extra virgin olive oil
• 2 cups shredded lettuce
• 1 large tomato, sliced thin
• 1/2 medium onion, thinly sliced rings
• salt and pepper, to taste

Directions

Slice bread lengthwise into equal halves and place side by side. Layer meats and cheese over both halves of bread so that all bread is covered (This keeps bread from soaking up the oil and vinegar).

Spread lettuce evenly over one side of meat and place tomato slices and onions on top of lettuce. Sprinkle olive oil and vinegar over lettuce, tomato and onions, and salt and pepper to taste. Add optional toppings here if desired.

Put halves together and cut sandwich into 4 equal parts. Serve with Pepperoncini and/or pickles.

Serves 4