Italian Sub Salad

Ingredients

• 3 cups unseasoned bread cubes 
• 1 ounce capicola sliced cut into thin strips
• 0.8 cup basil leaves fresh
• 2.3 cups giardiniera italian drained chopped ( pickled vegetables)
• 2 ounces mortadella sliced cut into thin strips
• 2 tablespoons olive oil extra-virgin
• 0.5 cup cerignola olives green black pitted sliced ( and )
• 0.5 cup peppadew peppers jarred chopped
• 2 ounces pancetta sliced cut into thin strips
• 2 ounce aged provolone shaved with a vegetable peeler
• 1 large head romaine lettuce shredded
• 1 ounce genoa salami hot sliced cut into thin strips

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat the oven to 400 degrees F. Toss the bread cubes and 1 tablespoon olive oil in a bowl.
2. Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 8 to 10 minutes.
3. Let cool.
4. Meanwhile, toss the giardiniera in a large bowl with the basil, olives, peppers, romaine, mortadella, prosciutto, capicola, salami, provolone and the remaining 1 tablespoon olive oil.
5. Drizzle with the giardiniera brine and toss.
6. Let sit about 20 minutes to let the flavors combine.
7. Add the croutons to the salad and toss. Divide among bowls.
8. Photograph by Con Poulos