Grandpa Tom's Italian Subs
Ingredients
- 2 loaves fresh french bread, in bakery section at the grocery store
- 1/2 lb. provolove, sliced
- 1/2 lb. imported Italian ham, sliced
- 1/4 lb. genoa salami, sliced
- 1/8 lb. pepppeoni, slice
- 1 bag shredded lettuce
- 1/2 to 3/4 cup extra light tasting extra virgin olive oil
- palm full garlic powder
- palm full dried oregano
optional additions: roasted red peppers, tomato slices, giardiniera
Instructions
- Cut the bread lengthwise so the bread opens up like a book. Try to keep both halves attached. Brush both sides of the bread liberally with olive oil. Sprinkle bread with garlic powder and oregano.
- Start with the provolone cheese line it up on one side of the bread. Next top with slices of ham. Follow with the salami. Finish with pepperoni. If you are eating right away, put shredded lettuce on. If you are eating them later, put the lettuce on right before eating because it tends to turn brown quickly. Close the long sub and cut into individual subs.
Notes
Katie's Tips:
*Get the meat freshly sliced from the deli. This is not the time to buy pre-packaged meat.
*When I am finished with the long sub, I slide it back into the paper bread bag you get from the grocery store. I then store it uncut in the fridge until I am ready to serve the sandwiches.
*My mom used to make a bunch of subs and freeze them for school lunches. They actually thaw out well.
*If you want to overbuy on the meat, use the extra to slice thin and toss into a salad. Salty Italian meat tastes fantastic in a mixed greens salad with balsamic vinaigrette.