- Prep
- 15 min
- Total time
- 15 min
- Yield
- 2 servings
- Difficulty
- Easy
- Calories
- 1290 kcal
Quick summary
“Inspired by classic Italian delis, this hearty sandwich brings together cured ham, salami, pistachio mortadella, and fresh mozzarella. The vinaigrette with oregano and crunchy vegetables ties everything together.”
What you need to know
- Functional bread excavation: removing part of the baguette's crumb creates space to accommodate the generous filling without overflowing.
- Assembly in wavy layers: folding the slices of cold cuts instead of leaving them flat gives aeration and lightness to the bite.
- Fragrant oregano vinaigrette: seasoning the vegetables on the bread with olive oil and red wine vinegar seals the deli signature.
Ingredients
Main
- units (20-25cm each) Baguette or ciabatta style bread
- g, thinly sliced Parma or copa type ham
- g, thinly sliced Italian salami or Milanese salami
- g, thinly sliced Italian mortadella with pistachios
- g, sliced Fresh mozzarella (ball or buffalo)
- large leaves, coarsely chopped Alface americana
- medium unit, thinly sliced Tomato
- small unit, sliced into thin rounds Red onion
- unit, sliced into thin strips (optional) Green or red bell pepper
- tablespoons, chopped (optional) Black or green olives
- tablespoons Red wine vinegar
- tablespoons Extra virgin olive oil
- teaspoon Dry oregano
- teaspoon, freshly ground Black pepper
- Salt
- teaspoon (optional) Calabrian chili pepper flakes
Instructions
Principal
- Prepare the Aromatic Vinaigrette: In a small bowl, combine the red wine vinegar, extra virgin olive oil, oregano, black pepper, salt, and crushed red pepper (if using). Mix well and set aside. This vinagrete is essential for adding moisture and flavor to the sub.
- Prepare the Fresh Vegetables: Wash and dry the lettuce well. Slice the tomato into thin rounds, the red onion into very thin strips, and the bell pepper (if using) also into strips. Make sure the vegetables are well drained so as not to dampen the bread. The professional technique is to cut everything with precision.
- Prepare the Dough: Cut the breads longitudinally, without completely separating the two halves. Remove some of the crumb from each half to create space for the filling. This prevents the sandwich from becoming excessively 'bready' and allows for more flavorful filling.
- Assemble the Cold Cuts Base: Start assembling the sub by arranging the slices of ham, salami, and mortadella. Distribute them evenly, folding them artistically. The most important tip is to layer the meats, creating layers that reveal themselves with each bite, building depth of flavor and texture.
- Add the Fresh Mozzarella: Over the meats, distribute the slices of fresh mozzarella. If using buffalo mozzarella, make sure to drain it well so it doesn't release water into the sandwich. Fresh mozzarella adds a mild creaminess and unparalleled freshness that complements the rich cold cuts.
- Fold in the Crunchy Vegetables: Next, add the chopped lettuce leaves, tomato slices, red onion strips, and bell pepper (if using). If opting for olives, distribute them over the vegetables. This contrast of textures is fundamental to the success of the sandwich.
- Finish with the Vinaigrette: Drizzle the filling generously with the previously prepared vinaigrette. This not only adds flavor and acidity but also helps to 'marry' all the ingredients. In simple terms: the sauce is the magical touch that ties everything together.
Chef's tips
- Drain the fresh mozzarella on paper towels for a few minutes before assembly to avoid excessive moisture in the center.
- Let the sliced red onion soak in cold water for 5 minutes to attenuate the pungency without losing the firm texture.
- Wrap the assembled sandwich in parchment paper tightly for 10 minutes before cutting to set the cold cuts.
Variations
- Spicy touch of preserves: add sliced pickled jalapeño peppers or slices of sweet chili peppers to the filling.
- Pressed Italian sub: Toast the assembled sandwich on a hot griddle with a weight for 3 minutes until the mozzarella melts.
- Addition of pesto: spread a thin layer of Genovese basil pesto on the upper inner side of the baguette.
Substitutions
- Classic baguette: use rustic ciabatta bread, sourdough baguette, or thickly sliced round Italian bread.
- Mortadella with pistachio: substitute with cooked ham like tender, smoked Canadian bacon, or artisan roast beef.
- Fresh mozzarella: swap for thinly sliced provolone cheese, Swiss Emmental cheese, or regular mozzarella.
How to store
Consume preferably on the day of assembly. If you need to store it for travel, wrap it in parchment paper and plastic wrap in the refrigerator for up to 24 hours, keeping the vinaigrette stored separately.
Can it be frozen?
Do not freeze the ready sandwich. The fresh vegetables, mozzarella, and vinaigrette completely lose consistency, moistening the crust and the crumb of the baguette irreparably during thawing.
What to serve with
Serve accompanied by crispy artisanal potato chips, lengthwise sliced sweet and sour cucumber pickles, or a refreshing salad of ripe tomatoes with basil leaves.
Frequently asked questions
What's the secret to cutting the sandwich without it falling apart?
Wrap the bread in tight parchment paper and use a long serrated bread knife, cutting in half diagonally with gentle sawing motions.
How do I prevent the bread from getting soggy from the vinaigrette?
Assemble the barrier of meat and mozzarella slices on the bread and pour the aromatic red wine vinaigrette over the lettuce and tomatoes in the center.
Why remove part of the bread crumb before filling?
This traditional technique from American and Italian delis allows for generous filling with meats and vegetables while keeping the sandwich easy to close and eat.
Can I heat the sandwich before eating?
The traditional sub is enjoyed at room temperature or fresh, but you can put it on the griddle for 2 minutes to heat the bread and soften the cheese.
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