Your Favorite Ingredients for (cold) Italian Sub
I am very interested in learning my fellow chowhound's favorite cold cut and cheese combinations for an Italian style sub sandwich. Also any recs for a dressing for same would be a big help.
Thanks for any advice you can give.
Sicilian salami, good mortadella, hot or sweet cappicola, prosciutto, fresh mozzarella, and roasted red peppers. [Images below].
Sicilian Salami: http://www.allevadairy.com/meats/sici...
Fresh Mozzarella: http://www.grifolatte.it/immagini/com...
Roasted Red Peppers: http://taylorsmarket.com/mancinipeppe...
Thanks for your replys guys. And thanks Cheese Boy for the links, too. Ipso, I've got a friend of Italian extraction who's from Boston. He makes a dressing that is very much as you describe. You could put it on sawdust and it'd taste great. Of course he won't divulge his recipe. I went with hot capacolla, mortadella, sopressata and provolone. I wanted some prosciutto but the place I went was out and I was pressed for time so I skipped it. Thanks again.
re: Cpt Wafer
Don't forget about this: http://en.wikipedia.org/wiki/Muffaletta
Olive spread: http://www.cajungrocer.com/boscoli-it...
Or do a search on 'muffaletta olive salad' for numerous recipes. Good mortadella, good bread, and a great olive salad is key in making a good Muffaletta (similar to *your*
Italian cold sub).
I grew up with chopped cherry peppers. Spicy but not too hot. Now that I am no longer on the East Coast, it is hard to find them and sub shops use either pepperoncinni or pickled jalapenos, which don't have the same wonderful flavor.
And you must keep the mortadella! My local sub shop as a teenager used Mortadella, Cappicola, Genoa Salami, Provolone, lettuce, tomato, mayo, cherry peppers and Oil/Vin dressing flavored with salt and pepper and oregano. All of the wet ingredients just enought to lube the soft sweet Italian roll. This thread is making me salivate!