Email to Cat      

Italian Sub

Source of Recipe

From "Fan Fare" by Debbie Moose


Recipe Introduction

"When a hungry hoard comes to watch the game, this super-sized sandwich is your go-to solution. To make snack-time easy, place the whole sub on a long cutting board with a good serrated bread knife and a stack of plates alongside for DIY service. If it is a vegetarian crowd, use mozzarella, roasted red peppers, and olives in place of the cured meats."

List of Ingredients

For the Lemon Aïoli:
â—¦ 1 clove garlic
â—¦ Kosher salt
â—¦ 1 large egg plus 1 large egg yolk
â—¦ 1 cup canola or vegetable oil
â—¦ Zest and juice of 1 lemon

â—¦ 1 Italian baguette, halved horizontally
â—¦ 6 slices provolone cheese
â—¦ ½ pound thinly sliced ham
â—¦ ½ pound thinly sliced salami
â—¦ â…“ pound thinly sliced coppa or soppressata
â—¦ 1 cup (1 ounce) shredded lettuce
â—¦ 2 Roma tomatoes, sliced
â—¦ â…“ cup (2½ ounces) sliced peperoncini
â—¦ 1 red bell pepper, roasted, seeded, and sliced


Recipe

To make the Aïoli, combine the garlic and a big pinch of salt in a food processor. Pulse several times until the garlic is finely chopped. Add the egg and egg yolk and pulse to combine. With the motor running, slowly drip a few drops of oil, then follow with a slow and steady stream of oil. Continue to purée until fully combined.

Transfer to a bowl, stir in the lemon zest and juice, and season with additional salt, if needed. Set aside.

Lay the baguette, cut sides open, on a large cutting board. Slather the Aïoli onto both sides of the bread. Over the bottom half of the baguette, layer the cheese and meats, followed by the lettuce, tomatoes, peperoncini, and red pepper. Cover with the top half, cut into 2½-inch pieces, and serve.


Serves 6