The Kitchn: A classic Italian sub is the ultimate beach sandwich
1 large sub or hoagie roll, or demi Italian or French loaf (10 to 12 inches)
1 large plum tomato
4 medium pickled pepperoncini
1 tablespoon mayonnaise
2 ounces sliced prosciutto (about 5 slices)
2 ounces sliced Genoa salami or hot soppressata (about 10 ounces)
2 ounces sliced provolone cheese (about 3 slices)
1/2 cup shredded iceberg lettuce
1 teaspoon olive oil
1 teaspoon red wine vinegar
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