Hot Italian sub with chipotle mayo and red pepper relish (Jersey Mike's copycat)
Ingredients:
Meat and cheese cook- 1 six to seven inch soft bread roll, split and opened like a book
- 1 thinly sliced ring of onion
- 3 slices of ham
- 4 slices of salami
- 5 sandwich-sized slices of pepperoni
- 2 to 3 slices of provolone cheese
Sandwich assembly
- 1 to 2 tablespoons red pepper relish (my recipe here)
- 1 to 2 tablespoons chipotle mayonnaise (optional - my recipe here)
- 2 to 3 slices of tomato
- salt and black pepper
- shredded lettuce
Directions:
Preheat a griddle or large pan over medium heat.
Split open your sub roll by cutting it halfway through, and open it up like a book. Place it open side down on the pan or griddle and give it a nice light toast.
Add some thinly sliced onion to the griddle while the bread toasts. When the bread is just lightly toasted, add slices of pepperoni, topped with slices of salami and ham. Cook the meat for 3 minutes, and then flip the stacked meat over and move the onions on top of the meat.
With a spatula or bench scraper, chop up the meat and onions and arrange in a pile on the griddle that's about the same size as your sub roll. Top with the slices of provolone and cook until the provolone is melty.
While the provolone is melting, spread red pepper relish on the top of the toasted roll and chipotle mayo on the bottom (if using).
Add two or three slices of tomato on top of the pepper relish, and then season the tomatoes with salt and pepper.
With a spatula, move the pile of meat and cheese into the bread roll on top of the mayo. Add a handful of shredded lettuce and close the sandwich.
If you want the true experience that's as close as you can get to the sub sandwich shops, you should wrap it in parchment paper or foil and let the sandwich rest for 2 or 3 minutes before serving.