Kindy like subway's italian sub
- Carbohydrate 11.099720002804 g
- Cholesterol 70.16 mg
- Fat 26.5587100002359 g
- Fiber 5.26990012132508 g
- Protein 20.37738000087 g
- Saturated Fat 9.74659000002516 g
- Serving Size 1 1 Serving (271g)
- Sodium 1318.82900000681 mg
- Sugar 5.82981988147895 g
- Trans Fat 2.02822200006918 g
- Calories 356 calories
Step-by-step
- Put all on sub and enjoy.
Operating within a strict budget of ingredients found at any standard deli counter requires precise stacking to achieve structural integrity. Cured meats release moisture and fats at room temperature, meaning that haphazard assembly yields a soggy roll within minutes of dressing.
Structuring and Dressing the Sub
Provolone cheese should act as a moisture barrier between the porous bread and the oily meats. Lay the cheese directly against the interior crumb before adding the genoa salami, pepperoni, ham, and turkey. Cold cuts straight from a refrigerator should sit on the counter for ten minutes to take the chill off, allowing the animal fats to soften and properly coat the palate rather than tasting waxy. When applying oil and vinegar, drizzle the liquids strictly over the vegetables rather than soaking the meats, keeping the vinegar at a ratio of one part acid to three parts oil to prevent the bread from dissolving.
- Do not place wet ingredients like banana peppers and olives directly against the bread.
- Pat the green peppers dry with a paper towel before slicing to eliminate surface water that dilutes the dressing.
- Slice the sub roll lengthwise without cutting completely through the back hinge to secure the fillings inside.
