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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.

  1. h
    hyde Jul 25, 2013 10:25 PM

    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.

    No lettuce.
    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.

    1. rosielucchesini Mar 6, 2007 01:28 PM

      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.

      1. ccbweb Mar 6, 2007 07:13 AM

        The above sound spectacular. All of them. Out here in the bay area there's a shop that does just what swsidejim described but they put jalapenos on it. I love that.

        1 Reply
        1. re: ccbweb
          s
          swsidejim Mar 6, 2007 07:28 AM

          I like some jalapenos as well.

          Many times I put giardiniera(a mix of serrano peppers, cauliflower, green olives, celery, & carrots in oil) on the sandwich for a nice kick of flavor.

        2. Den Mar 5, 2007 10:49 AM

          In Philadelphia for a "hoagie", there is no usage of vinegar. It's strictly oil on the sandwich. Italian hoagies are made primarily with Genoa salami whereas zeps are made with mortadella.

          2 Replies
          1. re: Den
            c
            ChiliDude Mar 6, 2007 11:34 AM

            Vinegar? Who mentioned vinegar with regard to a hoagie?

            Olio d'oliva, Si! Aceto, No! Allora peperoncini sono sott'aceto. Mi dispiace.

            1. re: ChiliDude
              Den Mar 6, 2007 11:35 AM

              It wasn't a reply to you CD...scuzi

          2. c
            ChiliDude Mar 5, 2007 09:44 AM

            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...

            1 Reply
            1. re: ChiliDude
              c
              ChiliDude Aug 5, 2013 07:59 AM

              Oops! The spelling is 'capocollo', not the typo I originally forgot to edit. Colpe mia! (Italian, not Latin)

            2. angelo04 Mar 5, 2007 08:40 AM

              Regular Boar's Head Ham (Does a good job of absorbing the oil and vinegar)
              Hot Soppreseta
              Prosciutto
              Fresh Mozarella
              Chopped, tomoato, red onion, cracked green sicilain olives, Oil & Vinegar - Red wine or balsalmic
              Crusty Semolina Italina Bread.

              1. Jana33 Mar 5, 2007 08:22 AM

                mmmmmmmmmmmmmmm I haven't had an Italian hero in so long! Now I am craving one.

                1. QueenB Mar 5, 2007 08:01 AM

                  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.

                  1. c
                    CDouglas Mar 5, 2007 07:38 AM

                    Sopresatta
                    Mortadella
                    Hot capicola
                    Sharp provolone
                    Lettuce, tomato, onion
                    Red wine vinegar/olive oil/oregano dressing

                    Italian roll

                    1. s
                      swsidejim Mar 5, 2007 07:34 AM

                      My Italian sub consists of:

                      Imported ham
                      Hot Capicola
                      Mortadella
                      Genoa Salami
                      Provolone
                      Onion
                      Lettuce
                      Oil/Vinegar dressing

                      all on a italian deli roll.

                      The chopped olive salad sounds like a good twist, I may have to try that.

                      3 Replies
                      1. re: swsidejim
                        Scagnetti Mar 5, 2007 07:53 AM

                        I declare you the winner. That is the perfect sub.

                        1. re: Scagnetti
                          s
                          swsidejim Mar 5, 2007 07:55 AM

                          Now I want one for lunch, and I am stuck in the office, left to my lowly turkey and swiss sandwich on wheat ... .... : (

                          1. re: swsidejim
                            e
                            ESNY Mar 5, 2007 08:17 AM

                            Thats exactly how I had it growing up. Now they try to add roasted red peppers to it and it just doesn't taste right.

                      2. jdm Mar 5, 2007 07:28 AM

                        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!

                        1. Cpt Wafer Sep 10, 2006 08:09 PM

                          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.

                          1 Reply
                          1. re: Cpt Wafer
                            Cheese Boy Sep 11, 2006 03:02 AM

                            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).

                          2. Cheese Boy Sep 9, 2006 02:37 AM

                            Sicilian salami, good mortadella, hot or sweet cappicola, prosciutto, fresh mozzarella, and roasted red peppers. [Images below].

                            Sicilian Salami: http://www.allevadairy.com/meats/sicilian.htm

                            Mortadella: http://www.ricetteecooking.com/picture_library/mortazzaok.jpg

                            Cappicola: http://www.hormel.com/images/glossary/c/capocollo.jpg

                            Prosciutto: http://projects.darkcutter.com/pacopo/prosciutto.jpg

                            Fresh Mozzarella: http://www.grifolatte.it/immagini/comuni/prodotti/categoria_colfiorito.jpg

                            Roasted Red Peppers: http://taylorsmarket.com/mancinipeppe...

                            Enjoy.

                            1 Reply
                            1. re: Cheese Boy
                              o
                              oranj Mar 6, 2007 11:47 AM

                              mmm delicious. THis is exactly my recipe!

                            2. ipsofatso Sep 9, 2006 01:30 AM

                              A place I go to in Gloucester, MA uses a chopped olive salad - two or three kinds of pitted olives in oil, spiked w herbs and red pepper flakes on some of their specialty subs.

                              Hot Capicola, salami, mortadella, smoked italian ham, provolone

                              5 Replies
                              1. re: ipsofatso
                                n
                                Norm Man Sep 9, 2006 01:51 AM

                                I would replace the mortadella with pepperoni.

                                1. re: Norm Man
                                  b
                                  bostonmom Mar 5, 2007 07:14 AM

                                  Mortadella makes the sub. Where I grew up there was no pepperoni in an Italian sub. I like it without the pepperoni!

                                  1. re: bostonmom
                                    c
                                    coconutz Mar 5, 2007 10:22 AM

                                    I agree that pepperoni does not belong in sandwiches, but the Mortadella is critical to me. Preferably imported.

                                2. re: ipsofatso
                                  4
                                  4chowpups Sep 10, 2006 08:45 PM

                                  Where is that??? Yum!

                                  1. re: ipsofatso
                                    craigbuck1 Jul 25, 2013 08:09 PM

                                    The chopped olive salad makes it a New Orleans muffuletta. Not bad, but a different animal.

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