Florida Chopped Salad Sub

servings 4

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Ingredients

1 medium head Florida romaine lettuce, rinsed, with leaves trimmed from stem

1 large Florida tomato, cored and sliced

¼ cup red onion, sliced

¼ cup pickled banana peppers or pepperoncini slices, drained

1 loaf Italian bread, unsliced (or 4 hoagie rolls)

12 slices pepperoni

8 slices ham

6 slices salami

8 slices provolone cheese

¼ cup mayonnaise

2 tbsp red wine vinegar

½ lemon, juiced

1 tbsp fresh garlic, chopped fine

3 tbsp olive oil

1 tbsp Florida Everglades all-purpose seasoning blend

2 tbsp fresh herbs (parsley, oregano, basil), chopped fine

Sea salt and fresh ground pepper, to taste

Preparation

In a small mixing bowl, combine the mayonnaise, lemon juice, red wine vinegar, garlic, all-purpose seasoning blend and fresh herbs. Slowly drizzle in the olive oil while stirring until the mixture is fully emulsified. Season with sea salt and fresh ground pepper, to taste. Set aside.

On a large, clean cutting board, layer the romaine leaves, tomato, red onion, pepperoni, ham, salami and provolone cheese. Using a chef’s knife, chop all ingredients together until everything is uniformly sized to your preference. Pour the prepared dressing evenly over the chopped ingredients on the board and toss thoroughly to coat.

Use a bread knife to slice the Italian loaf in half, horizontally. Gently scoop out some of the inside bread to create room for the chopped salad. If using hoagie rolls, slice the rolls lengthwise and open. Evenly distribute the salad mixture into the prepared hoagie rolls or Italian loaf. Garnish with fresh ground pepper. Slice the Italian loaf into 4 equal portions with a bread knife. Serve immediately alongside your favorite potato chips.

tomatoes romaine lettuce

Florida Chopped Salad Sub

Ingredients

Preparation

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