The Volpi Italian Sub

Quantity
4-6 Servings

Difficulty Level
Easy

Active Prep
15 minutes

Total Time
15 minutes

Sub, hoagie, grinder, whatever you call these classic king-size creations of multiple meats and cheese on a roll, one thing is for sure: you’re gonna need help polishing this monstrosity of a sandwich. If you decide to take on the Volpi Italian sub, pick a day in the not too distant future (a weekend for sure), invite those friends who are up for anything and tell them to bring the chips and beer. You’ve got the rest. Boy, do you ever.

Directions

Assembling your Volpi Italian Sub is a fairly simple task. You’ll start by slicing open the Italian loaf. For best results, put your thumb over the opening to the vinegar and oil bottles and drizzle a little of each half of the open loaf. Shingle the Romano, capocolla, Genoa and provolone across the bread. Dress iceberg lettuce with a pinch of salt, a drizzle of olive oil and oregano, if using. Add the tomato slices, onions, dressed lettuce and giardiniera. Close the sandwich. Cut into slices and serve.

Cook’s Notes

Enjoy your Volpi Italian Sub!

Ingredients

1 loaf Italian bread (10 inches long, 3½ inches wide)
4 tablespoons red wine vinegar
2 tablespoons olive oil, plus more as needed
¼ pound Romano salame
¼ pound capocolla
¼ pound Genoa salame
¼ pound sliced provolone
⅓ of a small head of iceberg lettuce, finely shredded (6 ounces, 3½ cups shredded)
Pinch kosher salt
¼ teaspoon dried oregano (optional)
1 vine-ripe tomato, thinly sliced (6½ ounces)
Half a small red onion, thinly sliced
½ cup giardiniera, chopped