GIGANTIC ITALIAN SUB (Feeds 10 People 🎉)
Click and use my code BRIAN for $25 off each pair of adult Vessi shoes. Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP. Yeah, you COULD make several individual sandwiches, but isn’t a party sub so much more fun? This one is huge, it looks cool, and honestly tastes incredible. You’re gonna want to make this thing.
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🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: D
10″ Chef’s Knife: q
ESCALI DIGITAL SCALE:
BREAD KNIFE: f
HALF SHEET PAN + RACK:
IMMERSION BLENDER: 2
KITCHEN AID MIXER: 4
MY FAV STAINLESS BOWL: 6
▶️VIDEOS YOU MAY LIKE:
Italian Beef (for giardiniera recipe): I
Potato Salad (for mayo recipe): s
–RECIPE–
PARTY SUB ROLL
▪240g or 1c warm water (86F/30C)
▪9g or 3tsp instant yeast
▪10g or 2 1/3tsp sugar
▪20g or 1 1/2Tbsp olive oil
▪360g or 2 7/8c bread flour
▪9g or 1.5tsp salt
Add ingredients to a mixer with dough hook and mix on low for about 3 minutes or until the dough is combined into a mass. Increase speed to high and mix for another 4-5 minutes. The dough is mixed when you tug it and it doesn’t shear or tear.
(If mixing by hand, add ingredients to a bowl and stir with a sturdy spoon for as long as the dough will allow you to mix it with a spoon. From there, switch to a soaking wet hand and squeeze and turn the dough with your hand then knead dough until it forms into a smooth ball.)
Transfer dough to a bowl and round into a taught ball (as shown in video @1:08). Cover and ferment at room temp for 2 hours.
Dough should have risen by about double. Transfer dough to well floured work surface then degas to remove large air pockets. Fold and preshape dough as shown @1:43. Cover dough with bowl or damp towel to rest for 25 minutes.
Shape dough into a party loaf as shown @2:12.
Transfer to a parchment lined sheet tray, seam side down. Cover with another sheet tray or damp towel to proof for 60-75mins. The loaf should have risen by about 2x. A properly proofed dough will slowly spring back when poked.
Score loaf longways down the center of the loaf. Spray loaf generously with water then transfer to a preheated 375F/190C oven Spray loaf once more then quickly close oven door and bake for 30-35 mins.
Brush the top of the baked loaf with melted butter.
Before building the sub, refresh bread in a 375F/190C oven for 5-8mins to crisp the crust. Slice sub horizontally, parallel to the cutting board then layer as follows:
▪5-6 spoonfuls of chopped giardiniera – press it lightly into the bread
▪Mortadella – ribboned onto the sandwich not tightly stacked
▪Salami – again, ribboned
▪Prosciutto – ribboned!
▪Shredded lettuce – about 3 large handfuls. Press down lightly
▪Shaved red onions
▪Vinaigrette, several spoonfuls drizzled all over the sandwich
▪A layer of thinly sliced provolone
▪On the top of the sub roll, spread a generous amount of calabrian mayo
Cut and serve. I like to use long picks to keep the masterpiece held together.
—
TOPPINGS & CONDIMENTS
MEATS(all VERY thinly sliced):
▪Mortadella
▪Salami
▪Prosciutto (or thin ham if you can’t find it)
GIARDINIERA, CHOPPED
VINAIGRETTE
▪15g or 3tsp whole grain mustard
▪50g or 1/4c red wine vinegar
▪5g or ¾ tsp honey
▪2g or 1/4tsp salt
▪1g or 1/2tsp black pepper
▪1g or 1tsp dried basil
1g or 1stp dried oregano
150g or 2/3c extra virgin olive oil
Combine all ingredients except oil, then slowly stream in oil while stirring. At this point i like to add the dressing to a lidded container and give it a good shake to emulsify.
CALABRIAN CHILI GARLIC MAYO
▪150 or 3/4c mayo
▪50g or 2 1/4Tbsp roasted red bell pepps
▪30g or 3Tbsp calabrian chilis
▪5g/1 clove garlic
Blend ingredients with immersion or standard blender. Alternately, hand mince all ingredients then stir into mayo.
SHAVED RED ONION – i use a mandolin, but if you dont have one, cut as thinly as possible
SHAVED ICEBERG LETTUCE – i use a mandolin. See above.
PROVOLONE CHEESE SLICES
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at:
#partysub #sandwich #italiansub
CHAPTERS
0:00 Intro
0:16 Sub roll
3:47 The meats
4:49 Bread’s done!
5:31 Condiments & toppings
6:19 keeping my feet dry in Vessis (ad)
7:21 Viniagrette
8:14 Calabrian Mayo
8:55 Other toppings
9:28 The build
13:00 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Recipe Video:
