Loaded Calabrese Hot Sub With Pickled Cherry Peppers (Print version)
A toasted Calabrese hot sub piled with spicy Italian meats, provolone, salad crunch, and tangy pickled cherry peppers.
# Ingredients:
For the subs
01 -
4 sturdy Italian sub rolls, 6-8 inches each
02 -
8 oz (225 g) thinly sliced Calabrese salami
03 -
6 oz (170 g) thinly sliced hot capocollo
04 -
4 oz (115 g) thinly sliced mortadella
05 -
8 slices provolone cheese, about 6 oz (170 g)
06 -
1/2 cup (90 g) roasted red peppers, drained and sliced
07 -
1/2 cup (90 g) pickled cherry peppers, drained and sliced
08 -
1 medium tomato, thinly sliced
09 -
1/2 small red onion, thinly sliced
For the dressed lettuce
10 -
3 cups (120 g) finely shredded iceberg or romaine lettuce
11 -
2 tablespoons extra-virgin olive oil
12 -
1 tablespoon red wine vinegar
13 -
1/2 teaspoon dried oregano
14 -
1/4 teaspoon garlic powder
15 -
1/4 teaspoon kosher salt, plus more to taste
16 -
1/4 teaspoon black pepper
# Instructions:
01 -
Preheat the oven to 400°F. Line a sheet pan with parchment paper.
02 -
In a bowl, toss the shredded lettuce with olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Refrigerate while you build the subs.
03 -
Split the rolls without cutting all the way through. Layer the Calabrese salami, hot capocollo, mortadella, roasted red peppers, and provolone inside each roll.
04 -
Place the open subs on the prepared sheet pan. Bake for 8-10 minutes, until the rolls are crisp at the edges and the cheese is melted.
05 -
Top each hot sub with drained pickled cherry peppers, tomato slices, red onion, and dressed lettuce.
06 -
Close the rolls, press gently, and slice each sub in half. Serve immediately while warm and crisp.
# Good to know:
01 -
Drain pickled cherry peppers well before adding them to the sandwich.
02 -
For a hotter sub, add a thin spread of Calabrian chile paste before baking.
03 -
Best served right after assembly.