Italian Sub Salad

Hoagie, Submarine, Dagwood, there are many names for the Italian inspired sandwich of meats, cheese, onion, tomato, and hot peppers, as well as many other variations of ingredients. A lot of places claim to be the birthplace of this sandwich, generally in the Northeastern part of the United States.  But many of the sources cross reference a town of Chester Pennsylvania, where an Italian shopkeeper filled customer requests with this delicious sandwich in 1925.  Regardless of where it came from, this sandwich has obviously became an American favorite across the country.

Craving a sandwich but wanting to keep the meal on the lighter side, I decided to adapt a recipe I found in Food Network Magazine's January 2012 issue. This recipe has a lot of versatility, and prosciutto and capicola would be delicious Italian meats to add. (I used turkey and salami because that is what I had on hand).  Another positive addition to this salad would be homemade croutons from a loaf of French bread.  Toss them in olive oil and bake for 8 to 10 minutes in the oven until crisp.  Whatever additions or subtractions you make, this is a really fast and delicious way to indulge in luscious Italian meats and cheese.

Servings:  4            Time:  15 minutes

Ingredients:

• 2 carrots, sliced length wise
• 1 bell pepper, sliced
• 1/2 Red Onion, sliced
• 2 Romaine Hearts, chopped
• 1 cup Turkey, chopped
• 1 cup Salami, chopped
• 1 cup Part-Skim Mozzarella Cheese, cubed 
• 1 cup Italian Giardinara, drained
• 1/2 cup of Marinated Olives, chopped or whole

1. Slice the carrots, bell pepper, and onion. Chop the romaine hearts and combine in a bowl with the other veggies.

2.) Chop the turkey and salami and add to the salad with the cheese and giardinara

3.) Top with marinated olives and serve with Italian dressing. Really fast and really simple.