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Submarine sandwich from New Jersey

Preferred fillings are Italian prosciutto or salami with provolone cheese. Bologna o pepperoni are sometimes added and cheddar cheese used instead of provolone.

Ingredients

1 tomato (large, washed and sliced)
1 onion (small, thinly sliced)
4 pieces bread (long submarine bread rolls)
4 tablespoons mayonnaise
6 ounces ham (sliced, better prosciutto)
6 ounces cheese (sliced, provolone cheese)
6 ounces cheese (sliced mozzarella)
6 ounces salami (thinly sliced)
1⁄4 head lettuce (iceberg lettuce, washed and shredded)

Instructions

  1. Split the rolls in half horizontally. Spread 1 Tbs mayonnaise on the top half and set apart.
  2. Keeping each roll open, place a few slices of prosciutto, salami, and provolone cheese on the bottom side.
  3. Layer lettuce, tomatoes, and onions on top of the meat and cheese.
  4. Finish off with the sliced mozzarella.
  5. Close the rolls with the top half.
  6. Cut each one in half and serve.
Total time
15 minutes
Cooking time 0 minutes
Preparation time 15 minutes
Yield
4 servings

Notes

Experiment with other fillings, not only Italian luncheon meats.

Submarine sandwiches are sandwiches served on long Italian bread rolls, similar in shape to French baguettes but wider, filled with all sort of deli meats, cheese and lettuce, tomato and "mayo" or any Italian dressing. The long bread roll might remind you of the shape of a submarine. They are often referred as subs and delicatessens in New Jersey prepare them on the spot.

One finds this kind of sandwiches also in all the surrounding Estates, only they have different names. You will eat hoagies in Pennsylvania, heroes in New York, and grinders in Massachusetts... the name does not matter, all of them are great sandwiches.

super easy, comforting
sandwich, lunch, snack
New Jersey food recipes
Food in U.S.A, East Coast

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