Gluten-Free Italian Sandwich/Sub (Edit recipe)

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Using your favorite regular or gluten-free artisan bread and packed with traditional Italian lunch meats and toppings this Italian sandwich is easy to make and full of flavor.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

Serves: 1

Ingredients

1 Gluten-Free Artisan Bread, (Can sub in Italian or Gluten-Free Rolls)
2-3 Prosciutto, slices
2-3 Genoa Salami, slices (Can sub in Soppressata)
3-4 Hot Banana Peppers, (If you like it spicy substitute in Pepperoncini), sliced
4-5 Roasted Red Pepper, (Try to find the ones that are not in vinegar)
1-2 Tomato, slices
0.25 cup Provolone Cheese, (I like to use a block of extra sharp and shave it off with a vegetable peeler)
1 bunch Romaine Lettuce, shredded
1-2 Tbsp Extra Virgin Olive Oil
.5-1 Tbsp Red Wine Vinegar
1 pinch dried Oregano, dried (Just a small pinch so it's not to overpowering)
.5 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slice the bread to the desired amount, then slice it open so that you can layer the lunch meat and toppings.
On one side of the bread layer the prosciutto, salami, tomato, lettuce, roasted red peppers, banana peppers, and the provolone cheese.
Sprinkle with the fresh ground pepper
Drizzle the olive oil and red wine vinegar on the opposite side of the bread with no lunch meat.
Sprinkle the dried oregano over the entire sandwich.
Close the sandwich and enjoy.

Notes

The amount of deli meats and toppings is a guideline. You can add more deli meats and toppings to your specific liking. You can use Gluten-Free French Bread, Artisan Bread, or Rolls. If you are not gluten-free you can use regular rustic or artisan Italian bread.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	868
Fat:	52 g
Carbohydrates:	59 g
Protein:	45 g
Cholesterol:	120 g
Sodium:	3430 mg
Fiber:	5 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated for total recipe.