This recipe was made in collaboration with our friends at Stasher. Check out our new designs on the reusable silicone bags in the shop!
It's no secret that I looove sandwiches. I have my go-to nightstand sandwich that John makes me, but when I am preparing for a picnic—because we are entering prime picnic season now—I go all-out and make a giant sub. This sandwich doesn't follow any rules. It has turkey AND salami, provolone cheese, red wine vinaigrette–marinated onion slices for Italian sub vibes, and a whole salad's worth of veggies. (Crisp iceberg lettuce, juicy Roma tomatoes, and pepperoncinis for heat.) If you can't find a giant sub roll, just use your favorite loaf of bread from the bakery (even if that's just from the grocery store). You want it to be crusty enough on the outside to hold together, yet soft and squishy on the inside. Cut it into manageable pieces and stuff into Stasher bags to transport to your picnic blanket, whether that's at the park, on the beach, or in your backyard.
1 Italian sub roll, about 18” long by 5” wide
½ pound (8 ounces) thinly sliced, Italian-style salami
½ pound (8 ounces) thinly sliced turkey deli meat
⅓ pound (6 ounces) thinly sliced provolone cheese
1 large sliced Roma tomato
1 ½ cups thinly shredded iceberg or romaine lettuce
¼ cup drained and sliced pickled pepperoncini peppers
½ small onion, sliced into thin rings
6 tablespoons mayonnaise
2 tablespoons Dijon mustard
⅓ cup olive oil
3 tablespoons red wine vinegar
½ teaspoon dried oregano
+ kosher salt and freshly ground black pepper, to taste
To enjoy year-’round—not just in the summer.
A house salad that's anything but boring.
Cheesy, salty, creamy.