The Kitchn: A classic Italian sub is the ultimate beach sandwich
1/4 teaspoon dried oregano
Kosher salt
Freshly ground black pepper
1. Split a 1 large sub roll or demi Italian loaf in half with a serrated knife. Use your hands to scoop out some of the bread in the top half of the roll. Slice 1 large plum tomato crosswise. Stem and thinly slice 4 medium pickled pepperoncini.
2. Spread 1 tablespoon mayonnaise evenly on the cut sides of the roll. Layer the following onto the bottom half of the roll in this order: 2 ounces sliced prosciutto, 2 ounces sliced Genoa salami, 2 ounces sliced provolone cheese, tomatoes, pepperoncini and 1/2 cup shredded iceberg lettuce.
3. Drizzle with 1 teaspoon olive oil and 1 teaspoon red wine vinegar, then sprinkle with 1/4 teaspoon dried oregano, a pinch of kosher salt and several grinds of black pepper. Close the sandwich with the top half of the roll.
4. Cut in half or in quarters crosswise with a serrated knife. Serve immediately or wrap tightly in plastic wrap or aluminum foil and refrigerate up to 4 hours before serving.
(Sheela Prakash is a senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
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