Best Breadless Italian Sub Recipes

BREADLESS ITALIAN SUB SANDWICH

Steps:

• Position an oven rack in the top third of the oven and preheat the oven broiler.
• Remove the stems from the mushrooms and discard. Lay the mushroom caps gill-side-up and use a sharp knife to completely remove the gills (so that the caps will lie flat). Arrange the mushroom caps on a baking sheet, brush all over with 1 tablespoon of oil and sprinkle with 1/4 teaspoon salt. Broil until the caps are just tender, flipping halfway through, 4 to 5 minutes per side. Allow to cool completely.
• Whisk together the vinegar, pepperoncini, oregano, remaining 1 tablespoon oil and a few grinds of black pepper in a small bowl.
• Assemble the sandwiches: Arrange one mushroom cap, cut side-up, on a work surface. Fold 1 piece of provolone to fit on top of the cap and repeat with 1 slice each of ham and salami. Top with 1 slice of tomato and about 2 tablespoons of lettuce. Drizzle with some of the pepperoncini vinaigrette. Sandwich with another mushroom cap and secure with a toothpick threaded with an olive. Repeat with the remaining ingredients to make 3 more sandwiches. Wrap each sandwich halfway in wax paper (this will help catch all the juices) and serve.

BREADLESS ITALIAN SUB

Steps:

• Combine the mayonnaise and pesto in a small bowl and stir to combine.
• Cut the top off the pepper and slice the pepper in half. Remove the seeds and white pith.
• Cover the inside of each pepper half with the pesto mayonnaise and top with provolone. Layer the mushrooms and spinach on top of the provolone, and the basil on top of the spinach. Place final slice of provolone on the pepper half that you are using as the top to help hold the ingredients in and close each half together. Wrap in parchment and use a toothpick to hold in place.