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Italian Submarine Sandwich

 Italian Submarine Sandwich
I first sampled this at a dinner where it was served as an appetizer, and I almost didn't have room for the main course! Since then, it's become our family's standard sandwich.
4-6 ServingsPrep: 15 min. + chilling

Ingredients

  • 2 jars (2 ounces each) diced pimientos, drained
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 2/3 cup chopped pimiento-stuffed olives
  • 1/2 cup olive oil
  • 1/2 cup minced fresh parsley
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 loaf (1 pound) unsliced Italian bread
  • 1/3 pound thinly sliced fully cooked ham
  • 1/3 pound thinly sliced Genoa salami
  • 1/3 pound thinly sliced provolone cheese

Directions

  • In a jar with tight-fitting lid, combine the first eight ingredients;
  • cover and shake well. Refrigerate for at least 12 hours.
  • Cut bread in half lengthwise; hollow out top and bottom, leaving a
  • 1-in. shell. (Discard removed bread or save for another use.) Drain
  • 2 tablespoons liquid from olive mixture; spread on the inside of
  • bread top. Spoon 1 cup olive mixture evenly into bottom of bread
  • shell.
  • Layer with ham, salami and cheese; spread with remaining olive
  • mixture. Replace bread top. Slice into serving-size pieces. Yield:
  • 4-6 servings.

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Italian Submarine Sandwich (continued)

Nutritional Facts: 1 serving (1 slice) equals 631 calories, 41 g fat (11 g saturated fat), 51 mg cholesterol, 1,875 mg sodium, 44 g carbohydrate, 3 g fiber, 25 g protein.