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    Home / Entrees / Burgers & Sandwiches / Italian Sub with Red Wine Vinaigrette

    Italian Sub with Red Wine Vinaigrette

    November 5, 2019 by Ingrid Beer 6 Comments

    Zesty and delicious, my Italian sub is generously stuffed with slices of Genoa salami, ham and capicola, plus two cheeses, an array of crisp, fresh veggies and my tangy red wine vinaigrette. It's a classic deli-style sandwich you can easily prepare in your own kitchen so that you can skip the sandwich shop!

    Italian Sub with Red Wine Vinaigrette

    Italian Sub, the Perfect Sandwich to Make at Home

    I love poking around little local food shops and specialty markets any chance I get. The inspiration I gain from looking at the tasty and often unique offerings always seems to pique not only my appetite (I should probably never go shopping hungry!) as well as my creativity, and I love that!

    A few years back, my hubby Michael and I discovered a little gem of an Italian deli called “Mario's” not far from our home that has been there for years and is a popular deli, shop and pizza joint.

    If memory serves me, we only left with a little handful of treats that day to nibble on, probably little tasty odds and ends, but I knew I wanted to return to that shop to perhaps try out some of their deli meats and cheeses to create my own Italian sub sandwich like the one they offered on their menu.

    I'm a big fan of sandwiches, because I always feel like I can get creative with them using very simple ingredients. I also adore fresh, soft bread which makes homemade sandwiches a natural staple for me! 😉

    So when I decided to have a little fun and whip up my own take on a classic Italian sub, I grabbed my trusty tote bag and headed over to Mario's for my main ingredients.

    There, I ordered up some Genoa salami, sliced capicola (a spiced and smoked pork shoulder cold-cut), and traditional ham, each staples in an Italian sub sandwich recipe.

    I also brought home two kinds of cheeses—some provolone and some mozzarella—to layer in between the ingredients.

    For the fresh, colorful veggies, I sliced up some green bell peppers, tomatoes and red onions, shredded up some romaine, and sliced up some black olives and pepperoncinis.

    And because an Italian sub just isn't quite an Italian sub without a zippy, herby and garlicky red wine vinaigrette, I whirled up my own “house” red wine vinaigrette, to drizzle into the sub!

    Ingredients for Italian Sub with Red Wine Vinaigrette | thecozyapron.com

    How to Make an Italian Sub That's Better Than a Deli's

    If you're lucky enough to have an authentic Italian deli near your home like I do, then that's the ideal place to purchase the main ingredients—the authentic meats and cheeses—used in this Italian sub recipe to whip up your own homemade subs.

    If you don't, you can purchase the meats and cheeses at your local market, and make any substitutions needed in order to enjoy that classic Italian sub flavor.

    I use a combination of Genoa salami, capicola, and traditional ham, but you can feel free to use just two of these, if you prefer.

    I'd suggest using at least the capicola or the ham, as well as some salami (use a different one if you can't find Genoa), because the difference in flavor in these will create some nuance.

    As far as bread goes, a nice soft Italian-style sub roll is perfect, a larger French roll, or even soft hoagie roll will work.

    The veggies add crisp freshness and color, and the red wine vinaigrette adds some zip that ties the sandwich together!

    Here's a glance at my Italian sub recipe: or just jump to the full recipe below...)

    1. I like to get things started by preparing my scrumptious red wine vinaigrette dressing, then setting that aside until I'm ready to use it. (It can also be prepared ahead of time for convenience, then kept in the fridge and allowed to come to room temp before using.)
    2. Then, I prepare my bread by scooping a tiny bit of the middle out to create more room for the ingredients, and drizzle some vinaigrette over both top and bottom.
    3. To assemble the Italian subs, I lay a couple of slices of each meat on the bottom roll, followed by one of the cheeses; then, I add another layer of the sliced meat followed by the other cheese.
    4. I finish the sub up with some of the thinly sliced veggies plus a drizzle more of the red wine vinaigrette, a sprinkle of salt and pepper, and cover the sub with the top half of the roll.

    Red Wine Vinaigrette for Italian Sub | thecozyapron.com

    Recipe

    Italian Sub with Red Wine Vinaigrette

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Italian Sub | thecozyapron.com
    Zesty and delicious, this Italian sub is filled with Genoa salami, capicola, ham, two cheeses, veggies and my own red wine vinaigrette!

    Category: Sandwich
    Cuisine: Italian-American

    Yield: Serves 4 (makes 2 full sub sandwiches)

    Nutrition Info: 844 calories (per serving)

    Prep Time: 15 minutes
    Cook time: 0 minutes
    Total time: 15 minutes

    Italian Sub Ingredients:

    • 2 good-quality sub rolls or Italian bread
    • 8 slices Genoa salami, thinly sliced
    • 8 slices capicola, thinly sliced
    • 8 slices ham, thinly sliced
    • 4 slices provolone cheese, thinly sliced
    • 4 slices mozzarella cheese, thinly sliced
    • Thinly sliced ½ green bell pepper
    • Thinly sliced ¼ red onion
    • Thinly sliced tomato
    • 1 cup shredded romaine or iceberg lettuce
    • 1 tablespoon sliced, black olives (optional)
    • 1 tablespoon peperoncini (optional)

    Red Wine Vinaigrette Ingredients:

    • 6 cloves garlic
    • ½ cup red wine vinegar
    • Pinch red pepper flakes
    • 2 teaspoons Italian seasoning (dried Italian herbs)
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • 1 cup olive oil
    Preparation:
    1. Begin by preparing the red wine vinaigrette: add all of the ingredients up to and including the black pepper into the bowl of a food processor, and process for about 20-30 seconds until well blended; with the processor running, slowly drizzle in the olive oil until everything is well emulsified and blended.
    2. Keep vinaigrette in a covered container, and store any unused portion in fridge for up to a couple of weeks.
    3. To assemble the subs: split the sub rolls lengthwise in half, and scoop some of the bread out of each half; drizzle a bit of the red wine vinaigrette onto both top and bottom halves.
    4. On the bottom half, layer a couple of slices of each of the meats, followed by a couple of slices of provolone; do another layer of the meats follow by the mozzarella.
    5. Add some of the thinly sliced veggies, and drizzle a little more of the vinaigrette over those; add a little extra sprinkle of salt and pepper before covering the sandwich with the top half of the roll.

    Tips & Tidbits for my Italian Sub recipe:

    • Your favorite combo of Italian meats: The flavor combination of Genoa salami, capicola and ham are terrific for this tasty sandwich, each bringing a bit of either mild spice, peppery-ness, or savoriness. If you cannot find one of these, just sub the closest kind of meat you can. Use regular salami, or traditional ham, if needed.
    • Two flavorful cheeses: Provolone and mozzarella add some pungency and some creaminess to this Italian sub, but you can easily use just one of them (I'd go with the provolone in this case).
    • Fresh, crisp veggies and add-ins: Thinly sliced red onion and tomatoes offer some kick and sweet juiciness, shredded romaine and green bell pepper add some cool crunch. I also love the salty bite from sliced black olives and the heat from pepperoncini, but if you're not a fan, simple leave 'em out.
    • Easy red wine vinaigrette recipe: In my book, my red wine vinaigrette really kind of “makes” this Italian sub. It offers lots of zesty and zippy bite, some much needed tanginess. It's easy to prepare in the food processor, and you can even use any leftover dressing for salad!

    Italian Sub with Red Wine Vinaigrette | thecozyapron.com

    Italian Sub with Red Wine Vinaigrette | thecozyapron.com

    Italian Sub with Red Wine Vinaigrette | thecozyapron.com

    Craving more delicious sandwiches? Check out this Grilled Lemon Chicken Wrap, this Gourmet Grilled Cheese, this Pork Tenderloin Sandwich, or this Beer-Braised Beef Brisket Sandwich!

    Cook's Note: This recipe was originally published in 2016, and has been updated with even more love!

    « Pumpkin Bread with Pecan Streusel
    Butternut Squash Lasagna »

    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Roseanne

      July 16, 2016 at 2:08 pm

      Dear Ingrid ~ okay, this brought me back to my days in my dear Grandmother's kitchen. Nothing like a good, hearty sandwich.

      Sending loving blessings ~ Roseanne

      Reply
    2. The Cozy Apron

      July 17, 2016 at 11:47 pm

      Roseanne, loving blessings to you as well!

      Reply
    3. Tammy Thiele

      June 27, 2020 at 9:16 am

      This sandwich is one of the best we have ever made! We have put in on rotation on our summer menu. Thank you for making an easy, delicious recipe!

      Reply
      • The Cozy Apron

        June 27, 2020 at 10:54 am

        Aw, thanks Tammy! So glad to read that.

        Perfect choice for the warmer summer months, for sure. Hope you enjoy this for a long time to come!

        Reply
    4. Logan49X

      July 23, 2020 at 7:46 pm

      This dressing is delicious, thank you so much. Especially adding the pinch of red pepper flakes, it gives it such a nice kick. (I did not add any salt, being that cold cuts already come with sodium). I didn't have Capicola, black olives, or mozzarella in hand. So my meats were, Hard Salami, Mesquite Flavored Turkey Breast, Honey Ham, and Smoked Provolone. I also added Green and Red Bell Peppers. The thinly dliced onions and the smokiness of the Provolone, also gave the sandwich the perfect flavor.

      Reply
      • The Cozy Apron

        July 26, 2020 at 7:24 pm

        Logan, so glad you enjoyed the dressing and the general recipe for the sandwich—your specific version sounds absolutely delicious as well!

        Thanks so much for sharing your experience with me—happy cooking!

        Reply

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    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

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