The Classic Italian Sub

Ingredients

• 2 seeded Italian hero rolls (about 10 inches), crusty outside and soft inside
• 4 oz capicola (hot or sweet), thinly sliced
• 4 oz Genoa salami, thinly sliced
• 3 oz mortadella or ham, thinly sliced
• 4 oz sharp provolone, thinly sliced
• 2 cups shredded iceberg lettuce
• 1 ripe tomato, thinly sliced
• ½ small red onion, shaved thin
• Hot cherry peppers or pepperoncini, sliced (optional)
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano, salt and black pepper

Instructions

1. 01

   Make the dressing. Whisk the olive oil, red wine vinegar, oregano, a pinch of salt and plenty of black pepper. Toss half of it with the shredded lettuce and onion.

2. 02

   Split the bread, don't halve it. Slice the roll lengthwise, leaving one side hinged. Pull out a little of the soft crumb from the top half so the fillings sit inside instead of sliding out.

3. 03

   Cheese goes first. Line the bottom of the roll with provolone. It acts as a moisture barrier between the bread and everything wet that comes later.

4. 04

   Fold the meats, don't flatten them. Layer the capicola, salami and mortadella in loose folds rather than flat sheets. Air between the slices is what makes a deli sub taste generous.

5. 05

   Wet toppings on top. Add tomato, then the dressed lettuce and onion, then peppers. Drizzle the remaining dressing over the top half of the bread, not the bottom.

6. 06

   Wrap and rest. Close the sub, wrap it tightly in butcher paper and let it sit 10 minutes. The bread soaks up just enough dressing and the whole thing holds together when you slice it.

Larry’s rule: Philly calls it a hoagie, New York a hero, New England a grinder — it's the same sandwich. The only non-negotiable is the bread: if the roll doesn't crackle when you squeeze it, go to a different bakery.