Boston Italian Sub Sandwich

Boston Italian Sub, or as it is also known as a Submarine sandwich, Sub, Hoagie, Italian sub, Torpedo, Grinder, or what ever else you may call it, this is the recipe for the Original Boston Italian Sub (cold) before it got adulterated with everything in the refrigerator. It's a simple combination of two preserved Italian cold cuts, hot Capicola and Genoa salami, with what could be called a salad on top served on a elongated roll (baguette)

INGREDIENTS: per sandwich

1 Italian sub roll

8 slices (⅛ lb)  Genoa salami, thinly sliced

4 slices (1/16 lb) Capicola, Hot thinly sliced (As free of fat as you can find)

Dash (Drizzle) extra virgin olive oil

Dash (Splash) red wine vinegar

Real mayonnaise

3 slices of red ripe tomato

2 or 3 leaves lettuce compressed

PREPARATION:

Wash the lettuce leaves, shaking off as much water as you can. Then compress or press (Flatten) the leaves. Cut the center rib out if it is overly large. Wash the tomato and slice it moderately thick (3/16 to ¼"). Set aside. Slice the roll most of the way through on the side lengthwise.

ASSEMBLY:

 

Open the sub roll up almost flat and spread a light to moderate layer of mayonnaise. Now spread the slices of Capicola across the roll followed by salami. They should bridge the "hinge" between the halves of the roll. Now arrange the tomato on the meat toward the top bun. Finish with lettuce to cover the tomato.

Now drizzle a red wine vinegar over the lettuce just 'till it just runs off and out the end of the bun. Drizzle a little olive oil over the lettuce (not as much). Sprinkle a little salt and pepper. Fold the sub roll closed and slice in half on a diagonal.

   

SERVE:

Serve in a wicker basket lined with wax paper for that "Sub Shop" experience. Add a bottle of beer or soda and some half sour pickles