In the slow cooker, there is a tasty pot roast with onions and a delicious sauce.
| Prep Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 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
- ¼ teaspoon red pepper flakes
- 1 pinch dried oregano
- ½ pound sliced Capacola sausage
- ½ pound thinly sliced Genoa salami
- ¼ pound thinly sliced prosciutto
- ½ pound sliced provolone cheese
- 4 submarine rolls, split
- 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.
Nutrition Facts
| Calories | 708 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 17 g |
| Sodium | 2083 mg |
| Sugars | 5 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
I found that soaking the lettuce and tomato in the dressing made the sandwich too slippery. So now I spread the dressing on the sub rolls and then layer the sandwich. We also have the pickles on the side. But the dressing is delicious and really gives a great flavor to this sub.
My guests loved it. I used spring mix for the lettuce component.
Just wanted to say thanx John Great recipe im from Eastern mass we love these Subs !!
https://www.allrecipes.com/recipe/84259/italian-subs-restaurant-style/ … With good fillings, the dressing can make or break the sandwich. It didn’t make it.
This is THE recipe for Italian Subs. The dressing is superb. I definitely think the white wine vinegar was important. I subbed it out the first time I made this and didn’t love it as much. I find it best to slice the onions and tomatoes as thin as possible. I used mild banana peppers and did not soak the lettuce in the dressing. Wrapping them securely in first wax paper then foil helped keep them together. The flavors melded beautifully making the leftovers just as amazing!
Premium recipe. Didn’t really change a thing, except offered Grey Poupon and mayonnaise for my guests. Used assorted cold cuts and cheese. (cheaper at Costco)
All my husband kept saying while eating this was…”Oh, my heavens – that’s a good sandwich!” I made the relish exactly as stated. I didn’t have a problem with the lettuce wilting and it was really good. I did only use 1/2 a head of red lettuce instead of the full head. I used genoa salami, large pepperoni slices, & ham instead of the listed meats because that is what my husband prefers. Next time though – I will use the three meats the recipe calls for. It was REALLY good and I will definitely be making this again.
Amazing recipe!! This is one of my favorite sandwiches to order at restaurants and this one rivals them all!! I made a few changes: 1. Added salt, pepper, and sliced pepperoncini to the salad marinade and used iceberg lettuce instead of red lettuce. Only marinated for 45 minutes. 2. Used fresh mozzarella cheese rather than provolone cheese. And used premade Italian meat sampler and whole wheat hoagies. 3. Broiled the sandwiches prior to adding the salad marinade. We will definitely be making this for guests and dinners in the future!!
I’m from Philadelphia and it’s hard to find the proper sub rolls on the West Coast, it seems. The method for assembling is good, however. The overall quality seems to depend on the quality of the meats.
The marinade along with the red leaf lettuce, red onion and tomatoes was fabulous. When I make it again, I will cut back on the quantity of tomatoes (one would be fine) and red onion. There was way too much of these and I ended up throwing a lot of it away. I would also appreciate knowing the size of the submarine rolls. This sandwich is a real keeper!
Great sandwich! My husband and I love this. I was in a hurry to get dinner on the table (short on time), so the veggies did not get to marinade but about 15 minutes. From reading other reviews, I did not add the lettuce to the veggies because I did not want wilted lettuce. Other than that I followed the recipe exactly. I will make it again and maybe add some sliced black olives to the veggie mix as well. As others wrote it is worth going with the better quality meats.
Made these versatile subs for a Daytona 500 Party. I used spinach for the lettuce. Definitely worth making again.
I echo the sentiments of the other reviewers. This is a wonderful recipe and the family enjoyed it.
Definitely better with the bread toasted!
My wife said, “This is better than [insert well-known casual restaurant]!” Yes, the meats are expensive and somewhat difficult to find depending on where one lives, but per unit each sandwich will still cost less than purchasing a similar sandwich at a restaurant, and they are absolutely delicious. It is easy to tailor to taste, too.
I substituted mortadella and sandwich pepperoni for the capicola and prosciutto. I went with diced banana peppers instead of pickles. I really loved this recipe. So easy and exactly like I was expecting. Thank you.
Whenever I’m craving Quizno’s Italian sub, I’m making these.
A favorite at our household – we sometimes switch out the meat and we like to toast ours under the broiler before adding the veggies and dressing.
I made this for my son that is a big fan of Italian subs and he said it was just “ok”
Awesome
I marinated the tomatoes and onions slices only in the herb dressing, my tomatoes were so juicy I was afraid to chop them up or they’d turn to soup. Don’t really like Capacola, but fine deli ham tasted fine. The dressing was very tasty and reminded me of the hoagies we got in Philly when my mom took us there. I never liked the soggy lettuce on them back then and so I knew to add it last. Great easy summer night meal…just add some chips.