Italian Sandwich

Photo by Andrew Cebulka

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4 servings

  • 4 sub rolls
  • 6 ounces AMS sub sauce (recipe follows)
  • 12 slices spicy coppa
  • 12 slices bologna or mortadella
  • 12 slices cured salami
  • 8 slices Auricchio provolone
  • 8–12 slices tomato
  • 8 slices whole onion, thinly sliced
  • 2 cups shaved lettuce
  • 1 cup pepper rings
  • 1 tablespoon olive oil
  • Artisan Meat Share Sub Sauce
  • ½ cup mayonnaise
  • 1 tablespoon whole-grain mustard
  • ½ cup Dijon mustard
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • ⅛ cup Parmesan
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  1. In oven or toaster oven, lightly toast sub rolls, then slice in half. On both halves of bread, evenly divide and spread AMS sauce.
  2. On bottom halves, begin layering with 3 slices of each meat, overlapping one another. Top meat with provolone. On the top halves, layer tomato, onion, lettuce, and pepper rings. Drizzle pepper rings with olive oil. Combine bottom halves with top halves. Cut in half to serve.

Artisan Meat Share Sub Sauce / Combine all ingredients and mix evenly.


  • from Chef Craig Deihl of Cypress and Artisan Meat Share, Charleston, SC

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