GIGANTIC ITALIAN SUB (Feeds 10 People 🎉)

Click and use my code BRIAN for $25 off each pair of adult Vessi shoes. Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP. Yeah, you COULD make several individual sandwiches, but isn’t a party sub so much more fun? This one is huge, it looks cool, and honestly tastes incredible. You’re gonna want to make this thing. ☕Like this content and want to show support? Buy me a “coffee“ here: 🔪MY GEAR: BOOS BLOCK CUTTING BOARD: 10“ Chef’s Knife: ESCALI DIGITAL SCALE: BREAD KNIFE: HALF SHEET PAN RACK: IMMERSION BLENDER: KITCHEN AID MIXER: MY FAV STAINLESS BOWL: ▶️VIDEOS YOU MAY LIKE: Italian Beef (for giardiniera recipe): Potato Salad (for mayo recipe): --RECIPE-- PARTY SUB ROLL ▪240g or 1c warm water (86F/30C) ▪9g or 3tsp instant yeast ▪10g or 2 1/3tsp sugar ▪20g or 1 1/2Tbsp olive oil ▪360g or 2 7/8c bread flour ▪9g or salt Add ingredients to a mixer with dough hook and mix on low for about 3 minutes or until the dough is combined into a mass. Increase speed to high and mix for another 4-5 minutes. The dough is mixed when you tug it and it doesn’t shear or tear. (If mixing by hand, add ingredients to a bowl and stir with a sturdy spoon for as long as the dough will allow you to mix it with a spoon. From there, switch to a soaking wet hand and squeeze and turn the dough with your hand then knead dough until it forms into a smooth ball.) Transfer dough to a bowl and round into a taught ball (as shown in video @1:08). Cover and ferment at room temp for 2 hours. Dough should have risen by about double. Transfer dough to well floured work surface then degas to remove large air pockets. Fold and preshape dough as shown @1:43. Cover dough with bowl or damp towel to rest for 25 minutes. Shape dough into a party loaf as shown @2:12. Transfer to a parchment lined sheet tray, seam side down. Cover with another sheet tray or damp towel to proof for 60-75mins. The loaf should have risen by about 2x. A properly proofed dough will slowly spring back when poked. Score loaf longways down the center of the loaf. Spray loaf generously with water then transfer to a preheated 375F/190C oven Spray loaf once more then quickly close oven door and bake for 30-35 mins. Brush the top of the baked loaf with melted butter. Before building the sub, refresh bread in a 375F/190C oven for 5-8mins to crisp the crust. Slice sub horizontally, parallel to the cutting board then layer as follows: ▪5-6 spoonfuls of chopped giardiniera - press it lightly into the bread ▪Mortadella - ribboned onto the sandwich not tightly stacked ▪Salami - again, ribboned ▪Prosciutto - ribboned! ▪Shredded lettuce - about 3 large handfuls. Press down lightly ▪Shaved red onions ▪Vinaigrette, several spoonfuls drizzled all over the sandwich ▪A layer of thinly sliced provolone ▪On the top of the sub roll, spread a generous amount of calabrian mayo Cut and serve. I like to use long picks to keep the masterpiece held together. --- TOPPINGS & CONDIMENTS MEATS(all VERY thinly sliced): ▪Mortadella ▪Salami ▪Prosciutto (or thin ham if you can’t find it) GIARDINIERA, CHOPPED VINAIGRETTE ▪15g or 3tsp whole grain mustard ▪50g or 1/4c red wine vinegar ▪5g or ¾ tsp honey ▪2g or 1/4tsp salt ▪1g or 1/2tsp black pepper ▪1g or 1tsp dried basil 1g or 1stp dried oregano 150g or 2/3c extra virgin olive oil Combine all ingredients except oil, then slowly stream in oil while stirring. At this point i like to add the dressing to a lidded container and give it a good shake to emulsify. CALABRIAN CHILI GARLIC MAYO ▪150 or 3/4c mayo ▪50g or 2 1/4Tbsp roasted red bell pepps ▪30g or 3Tbsp calabrian chilis ▪5g/1 clove garlic Blend ingredients with immersion or standard blender. Alternately, hand mince all ingredients then stir into mayo. SHAVED RED ONION - i use a mandolin, but if you dont have one, cut as thinly as possible SHAVED ICEBERG LETTUCE - i use a mandolin. See above. PROVOLONE CHEESE SLICES 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: #partysub #sandwich #italiansub CHAPTERS 0:00 Intro 0:16 Sub roll 3:47 The meats 4:49 Bread’s done! 5:31 Condiments & toppings 6:19 keeping my feet dry in Vessis (ad) 7:21 Viniagrette 8:14 Calabrian Mayo 8:55 Other toppings 9:28 The build 13:00 Let’s eat this thing **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I’ll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!