Wheat Free Italian Sub

Total time20 min

Prep time20 min

Cook time0 min

4.6

(13)

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Ingredients

4 servings

4 hoagie rolls (about 10 inches each)
Chef's tip
Gluten-free breads hold together best when warmed or toasted.

For the dressing

3 tbsp red wine vinegar
¼ cup olive oil
1 tsp dried oregano
½ tsp garlic powder
¼ tsp red pepper flakes
¼ tsp salt
¼ tsp black pepper

For the sandwiches

6 oz thinly sliced genoa salami
6 oz thinly sliced capicola
6 oz thinly sliced ham
6 oz thinly sliced provolone cheese
2 cups iceberg lettuce, finely shredded
2 medium tomatoes, thinly sliced
½ medium red onion, thinly sliced
½ cup pepperoncini, drained and sliced

Instructions

1
In a small bowl, whisk together the red wine vinegar, olive oil, dried oregano, garlic powder, red pepper flakes, salt, and black pepper until combined. Set aside.
2
Split each hoagie roll lengthwise, cutting almost all the way through so the two halves remain hinged. Pull out a little of the soft interior bread from each half to create a shallow well — this keeps the fillings from sliding out.

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