Italian Subs - Restaurant Style

Ingredients

• 1 head red leaf lettuce, rinsed and torn
• 2 medium fresh tomatoes, chopped
• 1 medium red onion, chopped
• 6 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, chopped
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• 1 pinch dried oregano
• 1/2 pound sliced Capacola sausage
• 1/2 pound thinly sliced Genoa salami
• 1/4 pound thinly sliced prosciutto
• 1/2 pound sliced provolone cheese
• 4 submarine rolls, split
• 1 cup dill pickle slices

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Pork	100g cooked	242
Olive Oil	1 tbsp (14g)	119
Provolone Cheese	1 oz (28g)	100
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Chili	1 tsp (2.7g)	8
Lettuce	1 cup shredded (36g)	5
Oregano	1 tsp dried (1.8g)	5
Garlic	1 clove (3g)	4
Dill	5 sprigs fresh (1g) / 1 tsp dried	4
Vinegar	1 tbsp (15ml) distilled	3
Parsley	1 tbsp chopped fresh (3.8g)	1
Basil	5 leaves fresh (2.5g)	1
Leaf	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.