Italian Subs

This recipe is great when guests come for lunch. Leave the subs whole, cut them in half or slice them into smaller pieces. These are very filling, half a sub and a side dish are plenty for lunch. I make mine up ahead of time then wrap them tightly in plastic wrap and refrigerate.

It was nice to get all three meat types in one 6 oz package at our local grocery store.

I used these delicious thin Italian style meats.

Start with four 6” sub buns. Slice them most of the way through lengthwise.

Add six slices of the meat, two of each kind.

Place two slices of Provolone cheese on top, sprinkle lightly with Italian seasoning.

Add slices of tomato.

Top with lettuce.

Slice or leave whole, serve with onion and condiments.

Italian Subs

• Difficulty: Easy
• Print

http://www.InDianesKitchen.com

Ingredients

• 4 – 6” sub buns
• 2 oz. Italian Style uncured pepper salame
• 2 oz. Italian Style uncured Hot Capocollo
• 2 oz. Italian Style uncured Hot Calabrese
• 8 slices provolone cheese
• Italian seasoning
• Sliced tomatoes
• lettuce

Optional: Onion slices and condiments

Directions

1. Start with four 6” sub buns. Slice them lengthwise most of the way through.
2. Add six slices of the meat, two of each kind.
3. Place two slices of Provolone cheese on top, sprinkle lightly with Italian seasoning.
4. Add slices of tomato.
5. Top with lettuce.
6. Slice or leave whole, serve with onion and condiments.

http://www.InDianesKitchen.com