Italian Sub
The quintessential North Jersey Italian sub - loaded with capicola, Genoa salami, prosciutto, and sharp provolone, dressed with olive oil, red wine vinegar, and oregano on a fresh Italian roll.
Equipment Needed
Instructions
Prep the rolls: Using a sharp bread knife, slice Italian rolls lengthwise, leaving one side attached as a hinge. Open them up like a book. For authentic Jersey style, don't remove any bread from inside.
Dress the bread: Drizzle olive oil generously over both cut sides of each roll. Then drizzle red wine vinegar. Sprinkle with dried oregano, salt, and pepper.
Layer the cheese: Place provolone slices on the bottom half of each roll, overlapping slightly. The cheese acts as a moisture barrier for the bread.
Add the capicola: Layer capicola slices in a wave pattern for better texture and appearance. About 2-3 oz per sandwich.
Layer the salami: Add Genoa salami in overlapping slices. Fold each slice in half or quarters for better bite and texture.
Add the prosciutto: Gently lay prosciutto slices over the salami, keeping them loose and airy rather than flat. This helps with texture.
Top with vegetables: Add shredded lettuce, tomato slices, and thin onion rings. Add hot pepper rings if you like heat.
Final dressing: Give the vegetables a light drizzle of olive oil and a sprinkle more oregano. Season with a pinch of salt.
Close and press: Close the sandwich firmly. Wrap tightly in butcher paper and let sit for 5 minutes. This allows the dressing to soak into the bread and the flavors to meld.
Serve: Cut in half at an angle. Serve with a side of giardiniera or Italian potato salad. This is a Jersey classic - enjoy the perfect bite of meats, cheese, and crunchy vegetables!
💡 Pro Tips & Variations
- Quality meats matter: Go to a proper Italian deli and have meats sliced to order. Pre-packaged meats can't compare.
- Hot vs. sweet capicola: Hot capicola is traditional in North Jersey, but sweet works if you prefer less heat.
- The Jersey Mike's secret: They put the oil and vinegar on the meat, not just the bread - try it both ways.
- Roasted peppers: Add jarred roasted red peppers for sweetness that balances the salty meats.
- Make it "Mike's Way": Top with lettuce, tomatoes, onion, oil, vinegar, and oregano - the classic combination.
- Toasted option: While not traditional, toasting the sub until cheese melts creates a delicious hot version.