10 Ingredients or Less: Gondola
Make this monstrously delicious sub for your next game-day gathering.
photographs by andre baranowski
Sub, hero, wedge, grinder, or whatever your preferred nomenclature, a sandwich on elongated bread cut lengthwise and stuffed with meats, cheeses, veggies, and condiments makes for an easy and delicious meal. During football season, oversized subs become especially popular for stadium tailgating and Giants or Jets home-viewing parties. Sure, you could order one from your local deli, but serving the Gondola — a cheese-oozing, hot-crusted bread version that requires only minimal vegetable chopping, a bit of stovetop sautéing, and some oven time — is an even bigger crowd-pleaser.
Serves 6 to 8
2 medium bell peppers (green and red), chopped
1 medium sweet white or red onion, chopped
1 loaf of seeded Italian bread (Zurro’s brand preferred)
14 slices of provolone
10 slices of salami*
10 slices of ham or mortadella*
1 tomato, medium dice
1½ Tbsp olive oil, plus more for sautéing
1 Tbsp balsamic vinegar
8–10 fresh basil leaves, roughly chopped
½ tsp of each salt and freshly ground black pepper, plus more for vegetables
2 tsp dried oregano (optional)
*Applegate, 365 Everyday Value, or other nitrate-free brands preferred
Preheat oven to 450°F.
Heat olive oil in a pan over medium. Add peppers and onion, season with salt and pepper, and cook for about 5 minutes or until vegetables are only partially done. With a slotted spoon, transfer vegetables on a bowl, being careful to leave most of the oil in the pan.
Slice loaf lengthwise and scoop out with hand the majority of the bread interior. (See Pro Tip for a possible use.)
Layer half of the provolone on bottom crust of bread; add the meats, then the sautéed veggies and tomatoes. Drizzle with vinegar and 1½ Tbsp olive oil. Add basil, ½ tsp each of salt and pepper, and oregano, if using.
Layer remaining provolone and take top crust and press down firmly on fillings. Make sure all cheese is inside bread and then wrap tightly in aluminum foil and place on a tray. Bake for 25 minutes.
Remove from oven, unwrap foil, slice, and serve.
Leave bread unwrapped for a day at room temperature. Preheat oven to 350°F. Roughly chop bread into 2-inch pieces/cubes. In a large bowl, toss bread with 1 ½ to 2 tablespoons of olive oil. Bake (with rack in center position) on a rimmed baking sheet until crisp, firm, and slightly browned, about 12-14 minutes. Remove from oven and let cool. Toss with chopped tomatoes and fresh basil. Season with salt and pepper and dress with vinaigrette.