AuthorMelanieThis is an AMAZING specialty sub I've only ever been able to find in Buffalo, New York.
[cooked-sharing]
You'll want to have everything ready before you start assembling the sandwiches.
Form thin patties out of the Italian sausage so they fit your bread. We made multiple smaller patties to make it easier to flip. Fry in a pan until golden brown and cooked through.
Slice your bread lengthwise, but not all the way through. Remember to leave a hinge!
Spread mayo on one side of the bread and arrange cappicola slices. On the other side, arrange the lettuce, tomatoes and onions. Drizzle a little olive oil and vinegar over the lettuce side. Be careful not to soak it. Add salt and pepper to taste.
Arrange the provolone and warm sausage on opposite sides so the cheese doesn't melt too soon. Carefully close the sub and slice at an angle in half or quarters to serve. Enjoy!
Ingredients
Directions
You'll want to have everything ready before you start assembling the sandwiches.
Form thin patties out of the Italian sausage so they fit your bread. We made multiple smaller patties to make it easier to flip. Fry in a pan until golden brown and cooked through.
Slice your bread lengthwise, but not all the way through. Remember to leave a hinge!
Spread mayo on one side of the bread and arrange cappicola slices. On the other side, arrange the lettuce, tomatoes and onions. Drizzle a little olive oil and vinegar over the lettuce side. Be careful not to soak it. Add salt and pepper to taste.
Arrange the provolone and warm sausage on opposite sides so the cheese doesn't melt too soon. Carefully close the sub and slice at an angle in half or quarters to serve. Enjoy!