I have to say my favorites sandwich is the classic Italian Sub. Call it a Hero, Sub, Grinder, or Hoagie; I don't care as long as it has Italian deli meats, provolone, dressings (onions, marinated peppers, pickles, olives, etc). You can probably by an "Italian sandwich" everywhere is the US, they might have their regional differences, but they are all good.
But, if given a choice to get my exact kingdom, phylum, order, family, genus, species of Italian sandwich ist woudl be a New Orleans Muffalatta. Such a sandwich is not made - it is constructed! You make one sandwich that feeds four hungry people.
- 8" to 10" round of Italian bread
- Coarsely chopped Olive Salad (or ingredients to make an olive salad)
- 1/2 lb Hot capicola ham
- 1/2 lb dry salami
- 1/2 lb Genoa salami
- 1/2 lb sliced provolone (or favroist not wet cheese)
(feel free to substitute other deli meats: mortadella, big pepperoni are easy substitutes; but be careful with salty meats like pancetta or prosciutto. If you use Mozzarella make sure it is dry.)
- If you supermarkets sells Olive Salad (olives and picked vegetables chopped up) get a 1/4 pint of that.
- Bisect a round, crusty loaf of Italian bread in half as if it were a giant hamburger bun. If the loaf is thick dig out the middle, all you want is crust and at most a 3/4 of and inch of bread on each side of teh bun. Spread a thin layer of the olive salad onto each half of the bread. Top with thin layers of provolone and all the meats.
- Place the top on the sandwich and tightly wrap the whole sandwich in plastic wrap. Refrigerate overnight to allow the flavors mellow. Don't eat it stone cold, cut a quarter (or 1/8th) and let it warm up to room temp - a light toasting in a hot oven is okay too.