Classic Cold-Cut Sub Sandwiches

Classic Cold-Cut Sub Sandwiches

  • Preparation 15 min
  • Servings 4

Submarine sandwiches are named for the underwater boats of a similar shape. This Italian-American specialty goes by different names in different places. In New England, they’re known as grinders. New York loves its heroes, Philadelphia has its hoagies and New Orleans serves up po’ boys.

Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 116)
  • Sans noix



    • 4 10-inch (25 cm) submarine buns
    • 1/4 cup (60 ml) mayonnaise
    • 1/2 lb (225 g) mild provolone cheese, sliced
    • 1 lb (450 g) mixed cold cuts (such as ham, mortadella, smoked turkey, capicollo)
    • 2 tomatoes, sliced
    • 2 cups (120 g) iceberg lettuce, thinly sliced
    • 1 green bell pepper, seeded and thinly sliced
    • 1/2 red onion, thinly sliced
    • 2 tbsp (30 ml) vegetable oil
    • 1 tbsp (15 ml) red wine vinegar
    • 1/8 tsp dried oregano


Note from Ricardo

The foundation of a good sub is a roll that’s easy on the teeth but has enough crust to hold cold cuts, cheese and veggies without getting soggy. Best not to use a baguette, you’ll destroy your masterpiece just trying to tear into it!

Personal Note

To help you with this recipe

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