Italian Sub

1 Italian sub bun, cut in half (about 6 inches long)

3 slices American Cheese

1 oz Genoa salami, sliced

1 oz pepperoni, sliced

1 oz Black Forest Ham, sliced

1 oz lettuce, shredded

1 oz (about ½) Roma tomato, sliced

1 oz (about ¼) green pepper, sliced

1 oz (about ¼) red onion, sliced

mayonnaise

mustard

olive oil

white wine vinegar

Parmesan, grated

Italian herb spice blend

salt and freshly ground black pepper to taste

Take your 6 inch piece of bread and cut it down the middle leaving one side attached so you can open it like a hinge. If using french bread or other softer breads move on to the next step. If you are using a crusty bread like ciabatta you may want to remove some of the bread from the inside to fit more ingredients. With your fingers dig and tear out some of the center of the bread like you are hollowing out a potato and trying to keep the skin. Leave at least a half and inch or so of bread all around.

Building on the bottom piece of the bread, fill the sandwich by stacking the salami, pepperoni, ham, cheese, lettuce, tomato, green pepper, and red onion. Next, on the top slice of the bread, spread on the mayonnaise and mustard, drizzle on the olive oil and vinegar, then give it a liberal dusting of Parmesan, Italian herbs, salt, and pepper.

Folding the top slice over the bottom, press the sandwich closed and either eat right away or wrap tightly in parchment paper and plastic wrap and keep it refrigerated for up to 6 hours before eating.

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Italian Sub