- Time
- 15 MIN
- Serves
- 2 (DOUBLE FOR 4)
- Skill
- PARING KNIFE
- Tools
- KNIFE, BOARD, BOWL
- Heat
- Mild
- Protein
- Bring your own
A sub shop classic, except the whole sandwich gets chopped together on the board before it goes in the roll. No more bites that are all lettuce or all salami. The dressing soaks into everything, so build it and eat it right away while the lettuce still crunches.
The lineup
- 2 tbsp mayonnaise
- 1 tbsp red wine vinegar
- 2 tsp olive oil
- 1/2 tsp dried oregano
- 1 small romaine heart, quartered
- 1 plum tomato, sliced thick
- 1 shallot, sliced thin
- 1/4 cup pepperoncini slices
- 2 oz Genoa salami
- 2 oz capicola or deli ham
- 2 oz provolone
- Salt and pepper
- 2 sub rolls, split
The chop
- Whisk the mayonnaise, vinegar, oil and oregano in the bottom of the bowl.
- Lay the romaine, tomato, shallot and pepperoncini on the board. Stack the salami, capicola and provolone on top.
- Pile everything together and run your knife through it, turning the pile, until every piece is about the same size.
- Scrape the pile into the bowl and toss until everything is coated.
- Taste, then add salt and pepper until it tastes right to you.
- Pack into the rolls and eat right away.
The extras
Dodge the Carbs
Skip the roll: eat it as a bowl, or scoop it into romaine leaves.
Future You
Chop the meats, cheese, shallot and pepperoncini up to 2 days ahead. Add romaine, tomato and dressing at the last minute.
Show Off
Add 1/4 cup chopped giardiniera or a handful of fresh basil.
Flavor Bomb
Stir 1 tbsp of 'nduja or Calabrian chili paste into the dressing, or swipe the rolls with Garlic Aioli.
Heat Dial
Mild: roasted red peppers for the pepperoncini. Hot: hot giardiniera and red pepper flakes.
Keep Your Fingers
Tomato first, flat side down. A slippery tomato is the most common way to meet the knife.
