Italian Subs—Restaurant Style

Name: Italian Subs—Restaurant Style
Total time: 80
Yield: 8
Ingredients: 1 head red leaf lettuce, rinsed and torn; 2 medium fresh tomatoes, chopped; 1 medium red onion, chopped; 6 tablespoons olive oil; 2 tablespoons white wine vinegar; 2 tablespoons chopped fresh parsley; 2 cloves garlic, chopped; 1 teaspoon dried basil; 0.25 teaspoon red pepper flakes; 1 pinch dried oregano; 0.5 pound sliced Capacola sausage; 0.5 pound thinly sliced Genoa salami; 0.25 pound thinly sliced prosciutto; 0.5 pound sliced provolone cheese; 4 submarine rolls, split; 1 cup dill pickle slices

Recipe by John from allrecipes.com

Lunch 1 Hr. 20 Mins.

Ingredients

8 servings

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1 head red leaf lettuce, rinsed and torn
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2 medium fresh tomatoes, chopped
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1 medium red onion, chopped
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6 tablespoons olive oil
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2 tablespoons white wine vinegar
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2 tablespoons chopped fresh parsley
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2 cloves garlic, chopped
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1 teaspoon dried basil

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0.25 teaspoon red pepper flakes
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1 pinch dried oregano
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0.5 pound sliced Capacola sausage
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0.5 pound thinly sliced Genoa salami
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0.25 pound thinly sliced prosciutto
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0.5 pound sliced provolone cheese
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4 submarine rolls, split
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1 cup dill pickle slices

Instructions

Combine lettuce, tomatoes, and onion in a large bowl.
Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.
Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve.