THE BEST ITALIAN SUBS

When I was a child, I lived a block from Mangialardo's, the famous Italian restaurant on Capitol Hill in Washington, DC.  

I believe this recipe will be equally, if not better than their subs.

Use whatever type of unflavored ham or mortadella, and salamis that you prefer.

Sub: The term used all over the USA, short for submarine 

Hoagie:  The term used in Philadelphia and surrounding area

Hero:  The term used in New York City and parts of New England

Grinder:  The term used in New England

Whether you call it a sub, hoagie, hero, or grinder, this is a quintessential Italian-American sandwich.  

Crusty Italian bread, cut into 6-8-inch pieces 

Mayonnaise
Capicola or Sopressata, thinly sliced

Genoa salami, thinly sliced

Pepperoni, thinly sliced

Ham off the bone, or mortadella (with pistachios) thinly sliced

Provolone cheese, sliced 
Shredded lettuce
Thinly sliced red onion 

Tomato slices

Casa Italian Olive Spread (recipe follows)

Slice each piece of bread lengthwise to make sandwich rolls.
Spread a little mayonnaise on each side of the bread.

Layer the bottom half with the sliced meats and top with cheese. 

Add the lettuce, onion slices, and tomato slices. 

Top with a layer of the Casa Italian Olive Spread. 

Place the top half of bread on and serve. 

Casa Italian Olive Salad

1 cup green olives with pimentos, drained

1 cup pitted black olives (Italian or Kalamata), drained

5 pepperoncini, stems and tops, removed

¼ cup roasted red bell pepper strips

¼ cup sundried tomato strips in oil

2 cloves garlic

1 T dried or freeze-dried oregano

2 t Italian crushed Calabrian chili pepper sauce or 1 t red pepper flakes

2 T extra-virgin olive oil

2 T red wine vinegar

1 t finely ground black pepper

Finely chop the olive, pepperoncini, roasted red bell peppers, sundried tomatoes, and garlic.

Place in a medium bowl and add the rest of the ingredients.

Stir to combine and spoon onto your sub rolls.

Olive spread is enough for 4 to 6 subs.