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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.

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

                  Italian roll

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

                      1. 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. 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

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

                          2. 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

                              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

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

                            2. 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

                                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. 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. 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.