The Perfect Cheese For An Italian Sub

An Italian sub is a delicious combination of cured meats, cheese, and vegetables. While there are many variations, the standard choice of cheese for an Italian sub is provolone. However, Swiss cheese is also a popular alternative. The type of meat in an Italian sub can vary, but it typically includes cured meats such as salami, pepperoni, mortadella, and capicola. Some people also like to add roast turkey to their Italian subs, although this is not traditional.

Provolone is the standard cheese for Italian subs

Provolone is also a versatile cheese that can be paired with a variety of other cheeses commonly found in Italian subs, such as Swiss cheese or fresh mozzarella. It can be sliced thinly or thickly, depending on your preference, and has a creamy texture that adds a nice contrast to the crunch of the vegetables.

When building an Italian sub, the cheese is typically layered on the bottom half of the bread, along with the meats. This allows the flavours to meld together and creates a cohesive sandwich. The cheese also helps to weigh down the bread, preventing it from getting soggy—especially important if you're packing the sandwich to go.

While provolone is the standard, Italian subs can be made with other cheeses as well. Some people might prefer a milder cheese, such as mozzarella, or a more pungent option, like Asiago. It's all a matter of personal preference, and there are endless combinations to explore.

However, if you want to stick with tradition, provolone is the way to go. Its salty, sharp flavour and firm texture make it the perfect complement to the other ingredients in an Italian sub. So, the next time you're craving this classic sandwich, be sure to grab some provolone to take it to the next level.

Swiss cheese is a tasty alternative

Swiss cheese has a mild, nutty flavour and a slightly sweet taste that can complement the other ingredients in an Italian sub. It has a firm texture and melts well, making it ideal for sandwiches. Swiss cheese also has a higher melting point than some other cheeses, so it can add a nice, gooey texture to the sub without becoming too runny.

When choosing Swiss cheese for your Italian sub, look for a variety that is labelled as "slicing Swiss" or "sandwich Swiss". These types of Swiss cheese are designed specifically for use in sandwiches and will have the perfect thickness and meltability for your sub.

To assemble an Italian sub with Swiss cheese, start by spreading mayonnaise on the bottom half of a soft Italian loaf. Then, layer on your choice of cured meats, such as salami, pepperoni, capicola, or mortadella. You can also add roast turkey to your sub if you like.

Next, add your Swiss cheese. Try to use 6-7 ounces of cheese for a whole sandwich, or adjust the amount to your preference. You can also add some chopped pickled vegetables, such as banana peppers or giardiniera, for a crunchy texture and a tangy flavour.

Finally, top the sandwich with shredded iceberg lettuce, sliced tomatoes, and your choice of condiments, such as red wine vinegar, olive oil, and Italian seasoning. Close the sandwich with the top half of the loaf and cut it into portions. Your Swiss cheese Italian sub is now ready to be served!

Salami, pepperoni, mortadella and capicola are popular cured meat options

Genoa salami, in particular, is a type of Italian dry salami that is seasoned with peppercorns and typically made from a mixture of pork and beef. It has a distinct flavour and is often sliced thin to be used in sandwiches. Pepperoni, on the other hand, is a type of spicy sausage that can add a nice kick to the sub. It is usually made from cured beef and pork and has a characteristic red colour.

Mortadella is a large Italian sausage made from finely ground pork, cubes of pork fat, and various spices. It has a delicate flavour and a soft, smooth texture, making it a tasty addition to the Italian sub. Lastly, capicola (also known as capocollo or coppa) is a traditional Italian cold cut made from the dry-cured muscle running from the neck to the fourth or fifth rib of a pig. It has a distinctive flavour that can enhance the overall taste of the sandwich.

When building your Italian sub, you can layer these meats with cheeses, such as provolone, Swiss, or mozzarella, and vegetables like lettuce, tomatoes, onions, and peppers. The combination of these ingredients creates a delicious and hearty sandwich that is perfect for lunch or dinner.

A sturdy roll or demi loaf is best to prevent sogginess

When making an Italian sub, the bread you use is crucial to the overall quality of the sandwich. While Italian subs are typically made with soft Italian bread, this type of bread can quickly turn soggy, especially if you're making your sandwich ahead of time.

To prevent sogginess, opt for a sturdy roll or demi loaf. These options are bulkier, so the fillings won't seep through and turn the bread soggy. A sturdy roll or demi loaf also holds up better when travelling or waiting to be served, ensuring your sandwich stays fresh and crisp.

When preparing your bread, it's a good idea to scoop out some of the inner breading from the top half of the loaf. This creates more room for your generous fillings and helps the sandwich hold together. Just be careful not to go too deep, as you still need the bread to hold everything inside.

If you're making an Italian sub, you're likely loading it up with delicious, juicy ingredients like tomatoes, vinaigrette, and cured meats. To ensure your sandwich doesn't turn into a soggy mess, choosing the right bread and preparing it properly is key.

By following these simple tips, you can enjoy a hearty and flavourful Italian sub without worrying about soggy bread. Your sandwich will stay intact, and you'll get to savour every bite.

Fresh mozzarella with giardiniera is a great alternative combo

An Italian sub is a sandwich that is piled high with cured meats, cheese, and vegetables. While the classic Italian sub uses provolone, you can mix things up by using fresh mozzarella with giardiniera.

Fresh mozzarella is a soft, mild cheese that can be sliced or torn by hand and layered onto your sub. It has a creamy texture and a delicate flavour that won't overwhelm the other ingredients. Giardiniera is a mix of pickled vegetables, typically including carrots, celery, peppers, and cauliflower, and sometimes olives. It adds a crunchy texture and tangy flavour to the sandwich.

When making an Italian sub with fresh mozzarella and giardiniera, you can follow a classic Italian sub recipe and simply substitute these two ingredients for the provolone and pickled peppers. Start by choosing a sturdy sub roll or a demi Italian loaf—this will ensure that the fillings don't seep through and make the bread soggy. Then, spread a layer of mayonnaise on the cut sides of the roll—this will add moisture and help the sandwich stay fresh.

Next, layer on your cured meats. You can use a combination of Genoa salami, hot soppressata, prosciutto, or capicola. If you're feeling adventurous, you can also add some roast turkey to the mix, though this is not traditional. On top of the meats, add your fresh mozzarella, then pile on the giardiniera. You can also add other vegetables like shredded iceberg lettuce, thinly sliced onion, and thickly sliced tomatoes.

To finish the sandwich, drizzle with olive oil and red wine vinegar, then sprinkle with dried oregano, salt, and pepper. Close the sandwich and cut it into portions. Your Italian sub with fresh mozzarella and giardiniera is now ready to be devoured!

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