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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.

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  1. 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

      I would replace the mortadella with pepperoni.

      1. re: Norm Man

        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

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

        1. re: ipsofatso

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

        2. 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...

          Mortadella: http://www.ricetteecooking.com/pictur...

          Cappicola: http://www.hormel.com/images/glossary...

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

          Fresh Mozzarella: http://www.grifolatte.it/immagini/com...

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

          Enjoy.

          1 Reply
          1. re: Cheese Boy

            mmm delicious. THis is exactly my recipe!

          2. 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

              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. 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. 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

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

                  1. re: Scagnetti

                    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

                      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.