Italian-American Meat Sub | McCormick For Chefs®

A classic loaded with great meats and finished with the signature flavor of French's® Stone Ground Dijon Mustard.

Ingredients

Servings

Prep | Serves 4
4 each Hoagie Buns, 6" split
6 tbsps Frenchs ® Stone Ground Dijon Mustard
6 tbsps Mayonnaise
1 cup Baby Arugula
8 slices Tomatoes, 1/4" thick
8 slices Provolone
4 oz Salami, sliced
4 oz Pepperoni, thin sliced
4 oz Mortadella, sliced
4 oz Capicola, sliced
1/4 cup Pepperoncini, thin sliced

Procedure

Service

For each serving, spread one side of hoagie with 1 1/2 tablespoons of mayonnaise and the other half with 1 1/2 tablespoons mustard.
Cover bottom half of roll with 1/4 cup of arugula and top with 2 slices each tomato and provolone.
Shingle 1 ounce each of salami, pepperoni, mortadella and capicola on top of provolone. Finish with 1 tablespoon sliced pepperoncini and close hoagie roll. Wrap or pick and cut as desired. Serve cold.

CHEF’s TIP!

This sandwich holds well and is perfect for grab and go operations.

Recipe type: Burgers Tacos and Sandwiches
Cuisine: American Regional

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