Italian Club sandwich

Ingredients

• 1 head red leaf lettuce, rinsed and torn
• 2 medium fresh tomatoes, chopped
• 1 medium red onion, chopped
• 6 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, chopped
• 1 teaspoon dried basil
• ¼ teaspoon red pepper flakes
• 1 pinch dried oregano
• ½ pound sliced Capacola sausage
• ½ pound thinly sliced Genoa salami
• ¼ pound thinly sliced prosciutto
• ½ pound sliced provolone cheese
• 4 submarine rolls, split
• 1 cup dill pickle slices

Directions

1. Combine lettuce, tomatoes, and onion in a large bowl.
2. Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.
3. Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve.

Nutrition Facts