Ingredients
Scale
Tomato jam:
- 2 tablespoons olive oil
- 3 cloves garlic
- ½ teaspoon red pepper flakes
- 2 pints cherry tomatoes
- 1 teaspoon kosher salt
- 1½ tablespoons balsamic vinegar
Dressed veggies:
- ¼ cup mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 cups iceberg lettuce, thinly sliced
- ¼ cup red onion, thinly sliced
- ¼ cup pepperoncini, roughly chopped
Sub:
- 16 ounces Italian loaf, sliced in half lengthwise
- Provolone cheese, sliced
- True Story Prosciutto
- True Story Uncured Applewood Smoked Ham
- True Story Smoked Turkey Breast
Instructions
- For the tomato spread, heat olive oil in a medium skillet over medium heat. Add garlic and chili flakes and cook, stirring occasionally until fragrant, 1 to 2 minutes. Add in tomatoes and cook until they begin to burst, 4 to 5 minutes. Use a wooden spoon to help break up the tomatoes, then season with salt. Turn heat up to medium-high and continue to cook, stirring occasionally until sauce becomes jammy and thickens up, 3 to 4 minutes. Remove from heat and stir in balsamic vinegar. Let cool and transfer to an airtight container. Can be stored in the fridge for up to one week
- For the sub salad, add mayonnaise, olive oil, vinegar, oregano, red pepper flakes, a pinch of salt, and a few cracks of freshly ground black pepper to a small bowl and whisk to combine. In a large bowl toss together lettuce, red onion, pepperoncini, and dressing.
- To assemble the sandwich, add a few slices of provolone to each side of bread. Layer on the prosciutto, ham, and turkey (I like a hefty sandwich, so I left out measurements for this part cause I like to measure this part with my heart). Spread a generous amount of tomato spread on top of the deli meats, then pile on the salad. Add the top to your sandwich, slice in half with a serrated knife, and enjoy.