Italian Deli Sub With Provolone And Oregano Oil

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 15 min · Pork · high-protein

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Ingredients

• 2 sub rolls (7-inch)
• 3 oz hard salami, thinly sliced
• 4 oz deli ham, thinly sliced
• 2 oz capicola, thinly sliced
• 3 oz provolone, sliced
• 1 1/4 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 1/2 cups shredded iceberg lettuce
• 1 large tomato, sliced thin
• 1 medium red onion, sliced paper-thin
• 1/4 cup sliced banana peppers, drained
• 1 tsp dried oregano
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Stir the olive oil, vinegar, oregano, and black pepper together and let it stand while you build, so the oregano softens and bleeds into the oil.
2. Split each roll along one side without cutting through, so it opens like a book and holds its contents.
3. Line the bottom of each roll with provolone first; the cheese is a moisture barrier that keeps the bread from going soggy.
4. Shingle the salami, ham, and capicola over the cheese in loose folds rather than flat stacks, which gives the sandwich height and makes it easier to bite.
5. Top with lettuce, tomato, red onion, and banana peppers.
6. Spoon the oregano oil over the vegetables only, then close the sub and press it firmly for 10 seconds.
7. Wrap tightly in deli paper or foil and let it sit 10 minutes before cutting in half on the diagonal.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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