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

DIRECTIONS

INGREDIENTS

Italian Sub Chicago Style Yield: One sandwich
  • 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 Chicago Style
  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.