Italian

Italian Deli Sub

Name: Italian Deli Sub
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 hoagie rolls; 6 oz sliced salami; 6 oz sliced deli ham; 4 oz sliced capicola; 8 provolone slices; 2 cups shredded lettuce; 2 tomatoes; 1/2 red onion; 1/2 cup banana peppers; 3 tbsp olive oil; 2 tbsp red wine vinegar; 1 tsp dried oregano

Yasmin @beirut_bites

Italian Deli Sub is Italian home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

15 min Easy

Watch how to cook Italian Deli Sub

Someone making it start to finish, so you can see what the steps look like.

How to Make Italian Subs!! Homemade Deli-Style Hoagie/Grinder/Hero Sandwiches Play the video

Serve it with

A Italian lunch is a plate rather than a single dish. These are the courses that normally sit beside Italian Deli Sub, read from the same composition Dinejot builds a real meal from.

Something cool and fresh
- Insalata Caprese (Caprese Salad)
  
  10 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Italian Deli Sub carries dairy and gluten. It is free of the remaining 8 allergens on that list.

Every tracked allergen in Italian Deli Sub
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Chicken Cacciatore
Gluten	Yes	Butternut Squash Risotto
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 530 kcal
Protein: 28 g
Carbs: 38 g
Fat: 30 g
Fiber: 3 g
Sugar: 5 g
Sodium: 1200 mg
Saturated fat: 12 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Italian Deli Sub takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.