Italian Sub Chicago Style

Bring regional American Italian flavor to life with the on-trend appeal of giardiniera relish. Customers will love this build of thinly sliced Italian meats, including Genoa salami, capicola and mortadella, with Grande Sliced Provolone and spicy Chicago-style giardiniera served on a soft Italian sub roll.

Ingredients
Italian Sub

1 6-inch Italian bakery sub roll

1 oz. (2 slices) Genoa salami, deli-sliced

1 oz. (2 slices) Capicola, deli-sliced

1 oz. (2 slices) Mortadella, deli-sliced

2 slices Grande Sliced Provo•Nello® or Deli-Style Provolone

1/2 oz. (1/4 cup) Iceberg lettuce, shredded

1/2 oz. (2 slices) Roma tomato, sliced

3 oz. (1/3 cup) Chicago Style Giardiniera, prepared

Directions

Italian Sub
Yield: One sandwich
  1. Layer 1 oz. each: Genoa salami, capicola and mortadella on bottom half of roll. Top with 2 slices Grande Sliced Provolone, 1/2 oz. shredded lettuce, 2 tomato slices and 3 oz. Chicago Style Giardiniera.
  2. Fold closed and serve cold.

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