Recipe
Author
Hy-Vee Test Kitchen
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Description
For a truly gourmet sub, pile on delicious charcuterie from Hy-Vee's charcuterie counter. For the most tender slices of prosciutto, request that it be cut to a #2 thickness on the meat slicer.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16 oz) loaf Hy-Vee Bakery Italian bread, about 2 feet long | ||
| ⅓ c. Hy-Vee mayonnaise | ||
| 3 c. shredded iceberg lettuce (about 1/4 medium head) | ||
| ¼ c. fresh basil leaves, shredded | ||
| 2 tbsp. submarine dressing | ||
| ⅓ lbs. oven-roasted turkey, thinly sliced | ||
| ⅓ lbs. ham, thinly sliced | ||
| ¼ lbs. thinly sliced pepperoni | ||
| ¼ lbs. provolone cheese, thinly sliced | ||
| ⅛ lbs. thinly sliced prosciutto | ||
| 1 large tomato, cored and thinly sliced | ||
| 1 large red onion, thinly sliced | ||
| ½ c. sliced pickled banana peppers |
Directions
- Using a serrated knife, cut bread in half lengthwise. Pull out some of the soft bread interior, discard or reserve for another use. Spread mayonnaise over both cut sides of bread.
- In a bowl, combine lettuce, basil and submarine dressing. On bottom half of bread, layer turkey, ham, pepperoni, cheese, prosciutto, tomato, red onion, banana peppers and shredded lettuce mixture.
- Serve immediately or refrigerate for up to 4 hours. To serve, cut sandwich into six portions.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 65mg
- Sodium: 1310mg
- Total Carbohydrates: 10g
- Protein: 21g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 20%
0%
Iron 6%
0%
Calcium 15%
Recipe Source:
Chef Andrew from Ankeny #1