Submarine sandwich from New Jersey

Description

Preferred fillings are Italian prosciutto or salami with provolone cheese. Bologna o pepperoni are sometimes added and cheddar cheese used instead of provolone.

Summary

Yield
Servings
SourceAmerican cuisine
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

1⁄4  
iceberg lettuce (1/4 head, washed and shredded)
1  
tomato (large, washed and sliced)
1  
onion (small, thinly sliced)
4  
bread rolls (long submarine bread rolls)
4 T
mayonnaise
6 oz
prosciutto (or ham, sliced)
6 oz
salami (thinly sliced)
6 oz
provolone cheese (sliced)
6 oz
mozzarella cheese (sliced)

Instructions

  1. Split the rolls in half horizontally. Spread 1 Tbs mayonnaise on the top half and set apart.
  2. Keeping each roll open, place a few slices of prosciutto, salami, and cheese on teh bottom side.
  3. Layer lettuce, tomatoes, and onions on top of the meat and cheese.
  4. Close the rolls with the top half. Cut each one in half and serve.

Notes

Experiment with other fillings, not only Italian luncheon meats.

Ingredients, metric  
1/4   head iceberg lettuce, washed and sliced  
1   large tomato, wahsed and sliced  
1   small onion, cut in thin slices  
4   individual submarine bread rolls  
120 ml    mayonnaise  
175 g     sliced prosciutto or ham  
175 g     sliced salami  
175 g   sliced provolone  
175 g   sliced mozzarella  

Nutrition facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.
Amount Per Serving      
Calories   730.31  
Calories From Fat (48%)   353.06  
    % Daily Value
Total Fat 39.15g   60%  
Saturated Fat 17.87g   89%  
Cholesterol 125.49mg   42%  
Sodium 2842.91mg   118%  
Potassium 696.14mg   20%  
Carbohydrates 48.88g   16%  
Dietary Fiber 3.64g   15%  
Sugar 5.58g      
Sugar Alcohols 0.00g      
Net Carbohydrates 45.24g      
Protein 45.13g   90%