Your Favorite Ingredients for (cold) Italian Sub
- Cpt Wafer Sep 8, 2006 11:31 PM
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!
Lettuce, tomato, onion
Red wine vinegar/olive oil/oregano dressing
Cappicola, mortadella, salami, provolone, lettuce, tomato, onion, soft sub roll. Sprinkle of olive oil and generous sprinkle of red wine vinegar. Sprinkle top with oregano.
Put in oven until cheese melts for extra yummy goodness.
Regular Boar's Head Ham (Does a good job of absorbing the oil and vinegar)
Chopped, tomoato, red onion, cracked green sicilain olives, Oil & Vinegar - Red wine or balsalmic
Crusty Semolina Italina Bread.
Hoagie roll (Philly specialty) drizzled with olive oil and sprinkled with dried oregano. Shredded lettuce, thin-sliced onion, tomato slices, peperoncini (stems removed, of course), thinly sliced provolone, layers of capocolla (Italian cookbook spelling), and Genoa salami.
At'sa nice panino!
Buon appetito e tanti auguri...
As you can probably tell by my name, I grew up on this stuff. My favorites are mortadella, prosciutto, coppa, pancetta, and toscana salame with some provolone. The sandwiches would be heated so the prov melts over the meat. I don't recall my mom ever putting any kind of spread on them because we weren't a mayo eating family and my dad wasn't a big fan of mustard either. Perhaps there was a splash of oil or vinegar but I can't be sure. Growing up, I have great memories of eating these w/my Lucca-born father outside on our back patio.
Now I'm hungry.
I have taken the mortadella out of my standard, it is a very specific flavor that (for me) overwhelms a lot of the subtler flavors.
I also have grown to love the olive salad which puts it into the muffaletta category, but man it is good.
In fact, there is a old school sandwich joint in the village of Nonantum (part of Newton, Mass) that refuses to put lettuce on your Italian Sub and has a big drawing of a head of Iceberg with red circle with a line through it.