Italian Sub Dressing Recipes

CLASSIC ITALIAN SUB DRESSING

Steps:

• Whisk all ingredients together in a medium bowl.
• Store leftovers in a sealed glass container at room temperature up to 2 weeks.

ITALIAN SUB

Steps:

• Begin by preparing the red wine vinaigrette: add all of the ingredients up to and including the black pepper into the bowl of a food processor, and process for about 20-30 seconds until well blended; with the processor running, slowly drizzle in the olive oil until everything is well emulsified and blended.
• Keep vinaigrette in a covered container, and store any unused portion in fridge for up to a couple of weeks.
• To assemble the subs: split the sub rolls lengthwise in half, and scoop some of the bread out of each half; drizzle a bit of the red wine vinaigrette onto both top and bottom halves.
• On the bottom half, layer a couple of slices of each of the meats, followed by a couple of slices of provolone; do another layer of the meats follow by the mozzarella.
• Add some of the thinly sliced veggies, and drizzle a little more of the vinaigrette over those; add a little extra sprinkle of salt and pepper before covering the sandwich with the top half of the roll.

ITALIAN MINI SUB SANDWICHES WITH HOMEMADE SUB SAUCE

Steps:

• For sandwiches: Divide meat, cheese, peppers and arugula between the four rolls. Drizzle with homemade sub sauce and enjoy! If your subs will not be eaten right away, wait to add the sub sauce until right before you plan on eating them. A quick note on Italian meats: Prosciutto is a salty very thinly sliced Italian ham. Sweet sopressata is a dry cured salami. Hot capicola is a spicy cooked or dried pork meat. All can be found in the deli section of your grocery store. For Sub Sauce: Combine all ingredients except olive oil. Whisk together and then slowly whisk in olive oil until combined. Adjust seasonings to taste and store in refrigerator.

ITALIAN SUB DRESSING

Steps:

• Mix vinegar with herbs and garlic and let sit for 15 min to rehydrate
• Add xanthan gum (if using) to the olive oil.
• Combine olive oil with vinegar mixture in a jar and shake well to combine.

ITALIAN SUBS - RESTAURANT STYLE

Steps:

• In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
• Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

HOMEMADE ITALIAN SUB DRESSING RECIPE - (3.9/5)

Steps:

• Place the vinegar, mustard, sugar, Italian seasoning, salt, pepper, garlic and shallots in a blender or food processor. While the machine is running, slowly drizzle the olive oil through the blender top or feed tube until the dressing is combined and emulsified. Adjust the seasoning if necessary; add more oil if you want it less acidic. Store the dressing up to 2 weeks in the fridge.