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Royal Submarine

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

This is an AMAZING specialty sub I've only ever been able to find in Buffalo, New York.

 ½ lb sweet Italian sausage (uncooked)
 ¼ lb cappicola
 ¼ lb provolone
 2 12" sub rolls
 2 cups shredded lettuce
 1 tomato
 ¼ onion
 2 tbsp olive oil
 ¼ cup mayonnaise
 1 tbsp red wine vinegar
 salt & pepper to taste
1

You'll want to have everything ready before you start assembling the sandwiches.

2

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.

3

Slice your bread lengthwise, but not all the way through. Remember to leave a hinge!

4

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.

5

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!

Nutrition Facts

Servings 0