My Grandpa Tom Fichera and my Grandma Gloria used to own an Italian grocery store and deli in Chicago and this is his sub sandwich recipe. I grew up having these in my lunch and at most family parties. I have made these hundreds of times and I loved having my daughter help me make them this weekend. By help I mean eating the cheese and throwing the lettuce on the floor. It’s a little messy, but the finished sub is a thing of beauty!
2 loaves fresh french bread (in the bakery section)
1/2 lb. provolone cheese
1/2 lb. imported ham
1/4 lb. genoa salami
1/8 lb. pepperoni
1/2 cup to 3/4 cup extra light tasting olive oil
Palm full of garlic powder
Palm full of dried oregano
Optional additions: Red peppers, tomato slices, giardiniera
Directions: Cut the bread lengthwise so the bread opens up like a book. Try to keep both halves attached. Brush both sides of the bread liberally with olive oil. Sprinkle bread with garlic powder and oregano. Start with the provolone cheese line it up on one side of the bread. Next top with slices of ham. Follow with the salami. Finish with pepperoni. If you are eating right away, put shredded lettuce on. If you are eating them later, put the lettuce on right before eating because it tends to turn brown quickly. Close the long sub and cut into individual subs.
*Get the meat freshly sliced from the deli. This is not the time to buy pre-packaged meat.
*When I am finished with the long sub, I slide it back into the paper bread bag you get from the grocery store. I then store it uncut in the fridge until I am ready to serve the sandwiches.
*My mom used to make a bunch of subs and freeze them for school lunches. They actually thaw out well.
*If you want to overbuy on the meat, use the extra to slice thin and toss into a salad. Salty Italian meat tastes fantastic in a mixed greens salad with balsamic vinaigrette.
*I prefer buying bread the day of, BUT if you need to buy it in advance just cover the bread and place in the freezer. The day you are using it, remove it and let it defrost on your kitchen counter for about 2 hours.