Italian Hoagie Salad

• portions: 4 servings
• temps total: 40 minutes

Ingrédients

8 ounces sub roll, preferably with sesame seeds, cut into ¾-inch pieces

7 tablespoons extra-virgin olive oil, divided

½ teaspoon table salt, divided

1 cup cherry pepper, stemmed, plus 2 tablespoons brine

2 tablespoons mayonnaise

½ teaspoon dried oregano

3 romaine lettuce heart (18 ounces), sliced ¼ inch thick

12 ounces tomato, halved

6 ounces meat (Genoa salami, capicola, mortadella, and pepperoni), cut into ¼-inch ribbons

4 ounces provolone cheese, cut into ¼-inch ribbons

½ cup red onion, rinsed

Instructions

Note: We like to top this salad with torn fresh basil leaves and serve it with cantaloupe wedges on the side.

Adjust oven rack to middle position and heat oven to 475 degrees. Toss roll pieces, 3 tablespoons oil, and ¼ teaspoon salt together on rimmed baking sheet. Bake, stirring occasionally, until golden brown, 6 to 8 minutes.

Pulse cherry peppers in food processor until finely chopped, 8 to 10 pulses. Add cherry pepper brine, mayonnaise, oregano, and remaining ¼ cup oil and ¼ teaspoon salt and process until mostly smooth, about 20 seconds.

Transfer dressing to large bowl. Add lettuce, tomatoes, deli meats, provolone, onion, and croutons and toss to combine. Serve.

Nutrition

• Calories: 794
• Lipides Totaux: 68 g
• Lipides Saturés: 14 g
• Lipides Insaturés: 33 g
• Acides Gras Trans: 0 g
• Cholestérol: 49 miligrams
• Sodium: 602 miligrams
• Glucides Totaux: 14 g
• Sucres Totaux: 6 g
• Protéines: 30 g