This is how I make my Italian subs, generally. After putting the meats, cheeses, and onions on the bread I toast the sub open-faced, in a convection oven at 325 for 6 minutes. Then take it out and keep building with the other fresh veg / dressing. I just prefer how the salami (and pepperoni as well sometimes) tastes with a little heat, and the cheese to be a little melty. Ups the flavor - for me. Great vid!
You are almost there for a Florentine Schiacciatta. Take your Italian sub and then crush it real flat in a Panino grill, toasting the bread crunchy. Schiacciata means 'squashed' 😊
@@EphemeralThought My teen-son made one these up yesterday. He layered the meats ( incl. thin Chorizo) on the first side of bread and lightely melted slices of Brie over them in an airfryer. Then topped with the salad stuff. It looked and tasted immoral when done. 👌
I know what you mean. First time I ever had a TOASTED ITALIAN sub at a shop I had to ask what is that. After they explained it to me, I said sounds good & had one. I was hooked from that day. I'll still eat a cold one but if I have a choice...TOASTED ITALIAN SUB all the way!
I grew up on Beaumont Ave and 187th street in little Italy the Bronx. The very same neighborhood Robert Deniro’s A Bronx tale is based on. Every Italian deli in my neighborhood served their Italian heroes with lettuce and tomato.
I'm glad finally someone called this sandwich A HERO WEATHER YOU ORDERED HAM AND CHEESE OR CHICKEN PARMESAN YOU WERE ALWAYS ASKED DO YOU WANT IT ON A HERO OR A ROLL THANK YOU FROM RED HOOK
Who says you shouldn't put lettuce on an Italian sub? I grew up in a VERY Italian neighborhood in the 1950's and every corner store had a good Italian sub whether the owners were Italian or not. They all served their subs with lettuce. Be that as it may that looks like a perfect Italian sub to me. Thanks.
Definitely with the lettuce! Also, I’d substitute the pickles with some sliced Italian Seasoned Pepperoncini peppers. Top of with Italian red wine vinegar. No disrespect to this man, he make a great sub!!!👍🏼
I’m a ginzo from east boston and make my subs like this but i add roasted red peppers .. i think u musta talked to the finochs in revere that dont like lettuce or pickles! Eastie paisans thats a must!! Great looking sub bro
I've been an Italian sub freak for most of my life - that looks amazing! Only things I would change (just my personal preference) is softer bread and cherry peppers instead of banana. I love how you didn't skimp on the vinaigrette and oil, unlike most places.
Everything BUT the pickles works for me. As a kid living in Dorchester MA. There was an Italian sub shop across the street from Dudley station. They had sawdust on the floor, and you could smell it a block away. You walked in and OMG!!!! The smells of meat, cheese, spices, sawdust. It was absolutely amazing. Some of my fondest memories of my childhood. 🤟🏽🤟🏽🤟🏽🤟🏽🤟🏽🤟🏽🤟🏽 This was back in the late 60’s-mid 70’s. ❤️❤️❤️❤️❤️❤️
I'm a Spaniard living in Denver and it's been along time since I've eaten a he-man sandwich like this...I better tell my wife to get on the ball!! Great video...I can taste the sandwich from here.
Great Looking Samich!!!! Shud have wrapped it before eating in my opinion,makes a world of difference. Allows all the ingredients to marry together!!! Keep up the Good work!!!
I can’t believe I just came across this video. I made Italian subs for dinner 2 days ago. I didn’t have gabagool so used pepperoni instead. I layered and seasoned the same way. My family loved them. With warmer weather on the way it will be part of the weekly menu for sure. BTW you can’t beat shredded iceberg lettuce on a sub. 😋
@@jeffadams4590 “Gabagool” (some sort of North Jersey bastardization of the word capicola) is like a fattier cut of ham. In my opinion the best of the best in terms of cold cuts. Usually come in spicy or sweet varieties, both are great. Harder to find if you’re just picking up cold cuts from a supermarket, but if you have an Italian deli near you, no doubt you could get some there. Definitely worth a try, ya won’t be disappointed.
Now, I simply click on the food vids when, at the beginning, someone's fingers are moist and covered with unknown substances and bits, while gripping a large chunk of primary food mass. It's Magic!
Love a good Italian sub and you certainly have the right meats, cheese, veggies (yes I love shredded lettuce), dressing and the right bread is a must. HOWEVER...one thing that I would never add is salt. Each one of those meats is cured with SALT, the cheese SALT, the pickles SALT, the peppers SALT, the dressing SALT. I can see black pepper and oregano, but adding extra sodium (I believe there were three additional sprinkles of SALT) make this like a week's load of sodium. I doubt anyone would miss the additional salt.
Any time I make a burger or sub at home I rap it in parchment paper to marinade for 10 min. or so, the acidic content on the sub such as tomatoes and banana peppers kind of meld everything together, really makes it taste like its from the Deli.
Now that I've watched this I mapped it down in my head and I'm going to make it. Thanks for teaching me something! I don't know how to cook but this looks like I can make it
You're missing the good tight deli wrap. Let them all speak to each other "whether they want to or not". But honestly, its a great sandwich that wrapped would probably pop a lot more. You're taking care for every bite that can fall away with every bite. It explains the lettuce complaints too, in a tight deli wrap lettuce (especially dressing it like that) it tends to go from crisp to wet
I worked for the largest maker of italian cold cuts in the country. We were always amazed how people took a good thing to the extreme as in this video...if you like mortadella. Eat mortadella...you like capicollo. Eat capocollo. Salami. Eat salami But never ever eat them all together in a mosh mash of different flavours....because now you won’t enjoy the individual taste of any of those cold cuts
That’s the Italian sub of my dreams. I can’t wait to try out that technique. I grew up outside of Boston, eating Italian subs from D’angelo’s back when their subs looked and tasted good. Now you can’t get a decent Italian sub anywhere, except maybe Mortadella Head. Oh, and I always had lettuce on my subs growing up. Let’s go Celtics! ☘️
Maybe im the only who does this but I love for a sandwich like this to sit and meld for a few hours before eating it. Really any cold sandwich I make or buy.
The best! He knows exactly the right way to make an Italian sub. Oil the bread and season the lettuce, tomato and meats with the vinaigrette. That’s the right way!!!
Gotta have that crunch, have that tomato wetness, have that vinegar taste, have that strong cheese, jalapeno bite and all those meats. That's my sub right there babyyyy
I once grew peperoncini peppers in my garden just to give them to my neighbor who owned a sandwich shop. Those home grown peppers were amazing on the subs.
My Italian godparents did it like this. Only, they would put the vinegrette or Italian dressing right onto the bread.. then smoosh the halves together a little bit.. then spread a little mayo & mustard. I still make my own subs this way. And like you, I use ham (sometimes prosciutto), mortadella, salami, and of course gabagool (I could make the sandwich with just the that 😋) and provolone.. then all the veggies. Hard to find a sandwich shop here in CA that can do it like this!
Start with a good quality sub roll. Then put proshuto, capacola, pepperoni, provalone, shredded lettuce, sliced tomato, sliced pepperonchini or cherry peppers, roasted red peppers, onions, black olives, salt, pepper, oregano, basil, red wine vinager, and exta version olive oil. Tasty!
I use a pretty dry-ish sturdy sub roll, often something like the $1 Walmart Italian loaf bread. I'll take the bread, sliced lengthwise, apply a coating of butter and minced garlic and lightly toast the bread in the oven, after which I let it completely cool down to room temperature or close to it. Great flavor profile. I lightly apply mayo with salt, pepper, and oregano on the bottom bread instead of the oil, so as not to get too sloppy, and allow leftovers to be kept in the fridge for a day or two, otherwise that's the same. I use cappicola, peppered salami, hot calabrese, and thinly sliced ham and turkey, or possibly roast beef. My sub has the cheese on the top bread instead of the bottom. I believe you absolutely add lettuce, and lightly season it as well. Instead of the onion, I make a relish of finely chopped red onion and orange bell pepper, thinly sliced cabbage, and some kind of hot pepper, and I marinate all that together for at least an hour in white vinegar, salt, and lime juice. That goes with the lettuce and tomato, just not as much tomato as he used (but if I have fresh tomatoes from my garden, I'll stack very thin slices like that; thin enough for the slices not to pull off when you bite into them). Then on the top bread, I apply the vinaigrette with salt, pepper, and oregano, sliced Claussen pickles, and some muffaletta olive salad, followed by the cheese. Then the two halves are put together. I then wrap it tightly either in paper or saran wrap, which is a crucial step in order to keep it tightly packed together, then wrap that in aluminum foil. It then goes into the coldest part of the refrigerator for at least two hours, so it tightens and crisps up nicely, and all the flavors and moisture migrate into each other. Room temperature cappicola and calabrese tend to get pulled off your sandwich on the bite unless it's nicely cold. Take it out, cut it for meal-sized portions, or slice it in two-to-three-inch sections for party appetizers. Every serving if you squeeze it from top and bottom reveals a juicy bite, a satisfying bit of crunch from the lettuce and relish, and as moist as the sandwich is, the bread is firm and intact, yet without being dry. I overstuff the sandwich so that meat and cheese flow somewhat over the sides. That way the edges and heel-ends of the sandwich are still full of delicious meat and cheese. In fact, people sometimes argue over the end pieces at our parties.
I would never get bored of this sandwich, I would eat it every day.
Yes😂😂😂😂
Italian subs are definitely the best subs.
Olives and mayonnaise
Great sub add moooz charge 25$
Yesssss... 😋👍🥖❤️
Lettuce and onion mixed with Italian dressing is practically my favorite part
I'm 76 years old and tried your recipe. This was the BEST Italian sub I've ever eaten. My husband loved it too! Thanks!
You liked the pickles?!
@@rvroutdoors2131 LOL
You are welcome! Thanks for watching!
@@rvroutdoors2131YOU NEED TO CHILL OUT AND GET OVER YOUR CHILDISH WAHHH I DON'T LIKE YUCKY PICKLES BECAUSE I'M A BABY!!!!
@@yongyea4147 it’s cute how you’re telling people to “chill out” as you type in all caps and calling people names over over pickles. 😄
This is how I make my Italian subs, generally. After putting the meats, cheeses, and onions on the bread I toast the sub open-faced, in a convection oven at 325 for 6 minutes. Then take it out and keep building with the other fresh veg / dressing. I just prefer how the salami (and pepperoni as well sometimes) tastes with a little heat, and the cheese to be a little melty. Ups the flavor - for me. Great vid!
You are almost there for a Florentine Schiacciatta. Take your Italian sub and then crush it real flat in a Panino grill, toasting the bread crunchy. Schiacciata means 'squashed' 😊
@@Original50 Yum!! Now I need to convince my wife we need a Panino grill. :D Or use a couple of hot cast iron pans, perhaps!
@@EphemeralThought My teen-son made one these up yesterday. He layered the meats ( incl. thin Chorizo) on the first side of bread and lightely melted slices of Brie over them in an airfryer. Then topped with the salad stuff. It looked and tasted immoral when done. 👌
@@Original50 Yes!
I know what you mean. First time I ever had a TOASTED ITALIAN sub at a shop I had to ask what is that. After they explained it to me, I said sounds good & had one. I was hooked from that day. I'll still eat a cold one but if I have a choice...TOASTED ITALIAN SUB all the way!
I grew up on Beaumont Ave and 187th street in little Italy the Bronx. The very same neighborhood Robert Deniro’s A Bronx tale is based on.
Every Italian deli in my neighborhood served their Italian heroes with lettuce and tomato.
I'm glad finally someone called this sandwich A HERO WEATHER YOU ORDERED HAM AND CHEESE OR CHICKEN PARMESAN YOU WERE ALWAYS ASKED DO YOU WANT IT ON A HERO OR A ROLL THANK YOU FROM RED HOOK
Who says you shouldn't put lettuce on an Italian sub? I grew up in a VERY Italian neighborhood in the 1950's and every corner store had a good Italian sub whether the owners were Italian or not. They all served their subs with lettuce. Be that as it may that looks like a perfect Italian sub to me. Thanks.
Thank you Ron! I appreciate that!
Definitely with the lettuce! Also, I’d substitute the pickles with some sliced Italian Seasoned Pepperoncini peppers. Top of with Italian red wine vinegar. No disrespect to this man, he make a great sub!!!👍🏼
I’m a ginzo from east boston and make my subs like this but i add roasted red peppers .. i think u musta talked to the finochs in revere that dont like lettuce or pickles! Eastie paisans thats a must!! Great looking sub bro
Only place I have never seen lettuce as part of a sub was in Italy.
Your kitchen, your way, my kitchen, my way.
End of conversation!😜
I've been an Italian sub freak for most of my life - that looks amazing! Only things I would change (just my personal preference) is softer bread and cherry peppers instead of banana. I love how you didn't skimp on the vinaigrette and oil, unlike most places.
Its easy to underestimate the impact of good lettuce. And a healthy amount. He nailed the amount. Adds fresh + crunch to the bite. Perfect.
Now that's an authentic Italian sub. Love it!!!❤❤
Everything BUT the pickles works for me. As a kid living in Dorchester MA. There was an Italian sub shop across the street from Dudley station. They had sawdust on the floor, and you could smell it a block away. You walked in and OMG!!!! The smells of meat, cheese, spices, sawdust. It was absolutely amazing. Some of my fondest memories of my childhood. 🤟🏽🤟🏽🤟🏽🤟🏽🤟🏽🤟🏽🤟🏽
This was back in the late 60’s-mid 70’s. ❤️❤️❤️❤️❤️❤️
I'm a Spaniard living in Denver and it's been along time since I've eaten a he-man sandwich like this...I better tell my wife to get on the ball!! Great video...I can taste the sandwich from here.
I love to see people take pride in what they do. Well done. Looks delicious!
Yum! Someone who knows how to make a real Italian sub! I’m in love with this sandwich!
"Make it nice."
I couldn't agree more.
BEST sub recipe that I have ever seen. Thanks!
That looks do good, fresh ingredients are the key.
This man knows how to properly season a sandwich.
Great Looking Samich!!!!
Shud have wrapped it before eating in my opinion,makes a world of difference. Allows all the ingredients to marry together!!!
Keep up the Good work!!!
I like the shredded letter on the sub. For my taste, I think it makes the sub better! Thank you for the recipe!
Mortadella with pistachios is delicious.
This is the way. Beautiful sandwich. 👏🇮🇹
That sandwich 🥪 looks delicious 😋
I grew up in South Philly its a Italian Hoagie a sub is a boat !
This looks soooo good
That Sub is a work of art, looks delicious..
Great looking hero! I wrap it up nice and tight with parchment paper it's gets all those flavors together and holds everything inside that bread.
Same here. It is easier to eat. Compacting it by wrapping it, keeps it together better.
I’ve never heard of an Italian sub WITHOUT lettuce. Of course it has to have shredded lettuce on it. That’s a no brainer.
I can’t believe I just came across this video. I made Italian subs for dinner 2 days ago. I didn’t have gabagool so used pepperoni instead. I layered and seasoned the same way. My family loved them. With warmer weather on the way it will be part of the weekly menu for sure. BTW you can’t beat shredded iceberg lettuce on a sub. 😋
Is gabagool like a spiced bologna? Btw a nice cold cold sandwich is the best in the summer I totally agree.
@@jeffadams4590 “Gabagool” (some sort of North Jersey bastardization of the word capicola) is like a fattier cut of ham. In my opinion the best of the best in terms of cold cuts. Usually come in spicy or sweet varieties, both are great. Harder to find if you’re just picking up cold cuts from a supermarket, but if you have an Italian deli near you, no doubt you could get some there. Definitely worth a try, ya won’t be disappointed.
Its almost perfect but I have to have mayo added.
I bet your sandwich was delicious ❤
Grew up in CT with the Submarine sandwich... just as you laid it out! perfection
So did I..but pickles don't belong on an Italian sub..
Best looking Italian on UA-cam. All the others are pretenders. Keep it going!
This is absolutely my favorite Italian sub! Thank you for sharing! ❤
My mouth is watering.
Thanks for watching Bernadette!
Yea man wich olive oil do you use ? Wich vinegar ? I am over whelmed . I wish I was there . You are an artist .
Stay tuned and we’ll give away the secrets. Thanks for watching!
You like that sangwich?
Now, I simply click on the food vids when, at the beginning, someone's fingers are moist and covered with unknown substances and bits, while gripping a large chunk of primary food mass. It's Magic!
Just need to wrap it it sounds silly but the wrap just brings it together in such a great way.
Love a good Italian sub and you certainly have the right meats, cheese, veggies (yes I love shredded lettuce), dressing and the right bread is a must. HOWEVER...one thing that I would never add is salt. Each one of those meats is cured with SALT, the cheese SALT, the pickles SALT, the peppers SALT, the dressing SALT. I can see black pepper and oregano, but adding extra sodium (I believe there were three additional sprinkles of SALT) make this like a week's load of sodium. I doubt anyone would miss the additional salt.
He didn't add much, but I see your point. Salt on the raw veg DOES make a difference.
@@alexnikolich2303 Especially for the tomato!
@@EphemeralThought You're right. Salt your tomato and that's it.
AWESOME!!! Bon Appetito!!!!!
With some chips!!!! In heaven
Very Very Good, this is the way they were Made when I was kid, only way I get it now is when I do them myself.......
🐷 YOU GOTTA HAVE THE LETTUCE.
BUT DOES IT HAVE TO BE ICEBERG LETTUCE? IT'S LIKE WET TOILET PAPER. I WANT ARUGULA!!!
Awesome sanguich. This making me very hungry and I am full right now
It looks more tantalizing delicious This is my favorite overloaded Italian Sub.
Been making this same sandwich for years. It’s so good, one of my favorites
I love the shingle technique. I'm going to make myself the same way. Great video it made me hungry
Best sub in the world! My kind of sub! Instead of oil on the bottom bread I put mayo on bottom and rest of sub is same as yours! I give u a thumbs up!
I love mortadella and live a Philly and know a good Italian hoagie when I see one. I'm making your recipe soon. thanks!
The number one thing I learned about making Italian subs is to slice everything very thin, it truly does bring out the flavors more.
I would use prosciutto instead of ham. It looked amazing will make one.
Trying this for Father's Day tomorrow June 17, 2023!!
In love withe sanwitch Construction
Exactly the way I love them having grown up in Cranston RI which was very Italian.
It's always the roll that makes it. The seasoning the layers is good too because not a lot of places do that and it shows
I made this last night, seasoned the same way. It was a hit. Thanks man!!
Do you have a recipe for the vinegrette?
If not can you please post it!
Wow thats a sandwich to die for ..loaded....great video...
You would die for a sandwich ?
I put ham, hard salami, pepperoni, lettuce, onion, tomato, banana peppers, mayo and Italian dressing 😊
Damn! I'm hungry now. Italian sub is always my go to.
looks bomb. I like all the veg. balances all the layers of meat.
Any time I make a burger or sub at home I rap it in parchment paper to marinade for 10 min. or so, the acidic content on the sub such as tomatoes and banana peppers kind of meld everything together, really makes it taste like its from the Deli.
This was NICE! Thank you.
Who the hell says lettuce and tomatoes don't go on an Italian sub???
I must say watching this has made me extremely hungry.
Sandwich looks so good. I need to make my way there.
The sound of the bread being cut. . . . . _SOLD ! ! ! !_
Now that I've watched this I mapped it down in my head and I'm going to make it. Thanks for teaching me something! I don't know how to cook but this looks like I can make it
Love Italian subs and make them like a pro. Live in NY and this sub must be amazing! I can't wait for lunch. Great sub! Eat happy, live happy!
I am hungry now, great job.
You're missing the good tight deli wrap. Let them all speak to each other "whether they want to or not". But honestly, its a great sandwich that wrapped would probably pop a lot more. You're taking care for every bite that can fall away with every bite. It explains the lettuce complaints too, in a tight deli wrap lettuce (especially dressing it like that) it tends to go from crisp to wet
Too much criticism, stuff it
It isn't a hoagie without the lettuce.
Period.
This a sandwich not a science experiment.
The wrap does help squish the oil/vinegar into the bread which is nice. I love shredded iceberg on my subs... would miss the crispness without.
@@sahej6939 You just did the same thing...
Totally agree
This Italian sandwich is so delicious.
I worked for the largest maker of italian cold cuts in the country. We were always amazed how people took a good thing to the extreme as in this video...if you like mortadella. Eat mortadella...you like capicollo. Eat capocollo. Salami. Eat salami
But never ever eat them all together in a mosh mash of different flavours....because now you won’t enjoy the individual taste of any of those cold cuts
This is one of the primary differences between Italian and Italian American.
@@thomast9736
Unfortunately , Italian in name only
Beautiful!! Love the lettuce❤
Niiiice ...add some black olives too!
Holy moly that looks good!
That’s the Italian sub of my dreams. I can’t wait to try out that technique. I grew up outside of Boston, eating Italian subs from D’angelo’s back when their subs looked and tasted good. Now you can’t get a decent Italian sub anywhere, except maybe Mortadella Head. Oh, and I always had lettuce on my subs growing up. Let’s go Celtics! ☘️
Looks delicious 😋👍🏾
Just made this, absolutely great sub. Thanks.
Man that sub looks good you got me wanting an Italian sub right now!
Gonna try this !
Beautiful!!!!. I get irate over Mayonnaise on an Italian Sub. Cheers!
Maybe im the only who does this but I love for a sandwich like this to sit and meld for a few hours before eating it. Really any cold sandwich I make or buy.
This is art
Looks so flavorful
Thanks. It is!
The best! He knows exactly the right way to make an Italian sub. Oil the bread and season the lettuce, tomato and meats with the vinaigrette. That’s the right way!!!
Love you Brother thanks so much
Gotta have that crunch, have that tomato wetness, have that vinegar taste, have that strong cheese, jalapeno bite and all those meats. That's my sub right there babyyyy
Righteous sangwich made with care
Looks good. Absolutely put on the shredded lettuce & pickles. That oregano is key too. Bonus points for +peperoncini.
Yes crunch on a cold sandwich is very nice
I once grew peperoncini peppers in my garden just to give them to my neighbor who owned a sandwich shop. Those home grown peppers were amazing on the subs.
Great looking sandwich ❤
Yummy that looks delicious
As a cook, this man right here is the Best on YT. 👍 Hat's off sir !!!!
Thank you!
Omigash, that looks so good! I'm Italian, and I would eat this delicious sub with joy! ❤😊
Oh man, my .outh us watering looks so good.
Looks absolutely delicious, way it should be made 😊
Definitely going to give that a try thanks for the advice
Beautiful Italian sub!
Beautiful! I would substitute Italian Cherry Peppers for those green peppers and eject the pickles, but it is a thing of beauty.
Delicious...made me hungry! 🥪
Frigin' Awesomeness! I've never had mortadella.... I think I'm going to have to try some.
My Italian godparents did it like this. Only, they would put the vinegrette or Italian dressing right onto the bread.. then smoosh the halves together a little bit.. then spread a little mayo & mustard. I still make my own subs this way. And like you, I use ham (sometimes prosciutto), mortadella, salami, and of course gabagool (I could make the sandwich with just the that 😋) and provolone.. then all the veggies. Hard to find a sandwich shop here in CA that can do it like this!
So you put 2 kinds of ham?
Start with a good quality sub roll. Then put proshuto, capacola, pepperoni, provalone, shredded lettuce, sliced tomato, sliced pepperonchini or cherry peppers, roasted red peppers, onions, black olives, salt, pepper, oregano, basil, red wine vinager, and exta version olive oil. Tasty!
*prosciutto
Yes!!! The roll is key to a good sandwich
I use a pretty dry-ish sturdy sub roll, often something like the $1 Walmart Italian loaf bread. I'll take the bread, sliced lengthwise, apply a coating of butter and minced garlic and lightly toast the bread in the oven, after which I let it completely cool down to room temperature or close to it. Great flavor profile. I lightly apply mayo with salt, pepper, and oregano on the bottom bread instead of the oil, so as not to get too sloppy, and allow leftovers to be kept in the fridge for a day or two, otherwise that's the same. I use cappicola, peppered salami, hot calabrese, and thinly sliced ham and turkey, or possibly roast beef. My sub has the cheese on the top bread instead of the bottom. I believe you absolutely add lettuce, and lightly season it as well. Instead of the onion, I make a relish of finely chopped red onion and orange bell pepper, thinly sliced cabbage, and some kind of hot pepper, and I marinate all that together for at least an hour in white vinegar, salt, and lime juice. That goes with the lettuce and tomato, just not as much tomato as he used (but if I have fresh tomatoes from my garden, I'll stack very thin slices like that; thin enough for the slices not to pull off when you bite into them). Then on the top bread, I apply the vinaigrette with salt, pepper, and oregano, sliced Claussen pickles, and some muffaletta olive salad, followed by the cheese. Then the two halves are put together. I then wrap it tightly either in paper or saran wrap, which is a crucial step in order to keep it tightly packed together, then wrap that in aluminum foil. It then goes into the coldest part of the refrigerator for at least two hours, so it tightens and crisps up nicely, and all the flavors and moisture migrate into each other. Room temperature cappicola and calabrese tend to get pulled off your sandwich on the bite unless it's nicely cold. Take it out, cut it for meal-sized portions, or slice it in two-to-three-inch sections for party appetizers. Every serving if you squeeze it from top and bottom reveals a juicy bite, a satisfying bit of crunch from the lettuce and relish, and as moist as the sandwich is, the bread is firm and intact, yet without being dry. I overstuff the sandwich so that meat and cheese flow somewhat over the sides. That way the edges and heel-ends of the sandwich are still full of delicious meat and cheese. In fact, people sometimes argue over the end pieces at our parties.
Great instructions David! I'm going to try it David's Way tomorrow! Thank you Bro!!!
@davidnacey7281
This,sounds delicious 🥰🤤😋!
This is a thing of beauty. Wow.