Video summary

How to Make an Italian Sub/Hero 🥖 The Way I Like It!

Main summary

Key takeaways

Cooking

Presenter / Channel

  • Not stated in the subtitles.
  • The presenter is referenced as “Steve” (mentioned offhand at the end).

Ingredients (with quantities/substitutions mentioned)

Bread

  • One “piece of bread” (for an Italian sub/hero; quantity not specified)

Italian antipasto / giardiniera (brand referenced)

  • “Antipasto” from Chuck Hughes’s brand
    • Includes (amount not specified): fennel, cauliflower, capers, olives
    • Used to make the bottom layer of the bread

Cold cuts (shaved)

  • Capicola (first cold cut layer)
  • Spicy soppressata (thin layer)
  • Prosciutto cotto (favorite; thin layer)
  • Provolone: 3 slices

Vegetables / toppings

  • Iceberg lettuce (dressed/added in the sandwich)
  • Salted tomatoes (exact amount not specified)
  • Onions, cut “razor thin” / “practically see-through”
  • Vegetable emphasis: very fresh and thinly sliced/shaved

Dressing / seasoning (for iceberg)

  • Italian dressing through the iceberg, including:
    • Olive oil
    • Red wine vinegar
  • Ratios: not specified (“basically what you want”)

Mustard

  • Mustard applied to “this side” (amount not specified)
  • Note: called out as uncommon in similar sandwich videos (“mustard on this side”).

Equipment / Prep Steps Mentioned

  • Shaving is emphasized as part of assembly:
    • Cold cuts should be shaved (chef notes asking an Italian specialty store to shave them)
  • No other explicit cookware/equipment is mentioned.

Method (step-by-step with key technique cues)

  1. Prepare the bread

    • Use a “nice piece of bread.”

  2. Bottom layer

    • Spread the antipasto/giardiniera on the bottom of the bread.
    • Technique cue: spread it out a little more to cover (amount not specified).

  3. Layer the shaved cold cuts

    • Add capicola as the first layer.
    • Add spicy soppressata in a thin layer.
    • Add prosciutto cotto on top.
    • Technique cue: cold cuts are shaved, improving flavor balance.

  4. Add lettuce + Italian dressing

    • Put Italian dressing (olive oil + red wine vinegar) through iceberg.
    • Place the dressed iceberg into the sandwich.

  5. Add vegetables for balance

    • Add razor-thin vegetables:
      • Onions “practically see-through.”
      • Tomatoes with salt (salt added before/with tomatoes).
    • Chef rationale: vegetables “balance the rich cold cuts,” and thin slicing keeps it a “big sandwich” without overpowering.

  6. Add mustard

    • Spread mustard on “this side” of the sandwich (as placed before/with the lid assembly).

  7. Add cheese

    • Add 3 slices of provolone.

  8. Finish / close

    • Place the “lid” on top.
    • Cut the sandwich (“Let’s give that a cut.”).

Chef Tips / Preferences (and issues the chef critiques)

  • Critique of common sandwich builds

    • Too much wet cheese (example: burrata soaking the bread).
    • A “default” combo style: balsamic glaze + arugula + large cheese/bread chunks.
    • Not enough attention to vegetables to balance the richness of cold cuts.

  • Key technique improvements

    • Shave everything thin (especially cold cuts and vegetables) for better balance.
    • Use antipasto/giardiniera as a bottom flavor foundation.
    • Include mustard (specifically called out as uncommon in other sandwich videos).

  • Flavor note / serving attitude

    • Onion and oil/vinegar are highlighted as key contributors to flavor.
    • The presenter says they’ll eat the whole thing.

Plating / Serving Suggestions

  • Assemble as a closed hero and cut it before eating.
  • Eat immediately (explicitly implied by “I’m eating this whole thing”).

Referenced Sources

  • Mentions Chuck Hughes’s brand of antipasto/giardiniera.
  • No other external sources are cited in the subtitles.

Original video