Stuff You Need
When you get a Coronis sub it’s either: Ham or Salami.
Everyone knows the Salami are the best; If you prefer ham, just swap it.
- They’re using cheap Cotto Salami – the hard-er stuff like Genoa is OK-ish
- 1 green pepper, thin cut long-ways
- 1 whole Cucumber, peeled and cut into 1/2″ pieces
- 1 Tomato, sliced
- Shredded lettuce is optional
- EVOO or any neutral oil + herbs
- Mayo (this is a New England sandwich shop, use Hellman’s)
- 2-4 Homemade Bread Rolls (homemade recipe provided)
- Salt + Pepper
The Bread Rolls and Why They’re Hard to Find
This is one of the main reasons people love these sandwiches but most of the bread rolls at your grocery store suck.
These rolls are likely supplied by a Sysco truck (says my Dad), meaning regular folks can’t order them.
The best way to describe them is:
- Fluffy
- Airy
- Slight crumb
Basically a bread built for lots of oil, mayo, water from veggies, and meat – this is why these sandwiches taste great the day of and why the next day they’re totally soggy.
Rather than paste the entire bread recipe here, click here to read that recipe OR just use the best sub rolls you can find.
Prep the Veg and Oil
Peel and slice cucumbers into 1/2″ rounds.
Thinly slice a green bell pepper into strips.
Take both of these and add a mixing bowl.
Their prepared sandwiches usually have tomato – I always remove it.
If you’re a tomato person, slice those too.
Set these to the side, not in the bowl.
The oil in their sandwiches is likely a cheap oil like canola or vegetable that’s mixed with something like oregano or similar Italian seasonings.
This is OK but I prefer a version of my oil with less vinegar for this sandwich.
In a bowl combine:
- 1/3 cup EVOO
- 1 tbsp Red wine Vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon mustard powder
- 1/4 teaspoon black pepper
Mix this well – ideally allow to sit for a couple of hours for the spices to re-hydrate and then add to the mixing bowl with the veggies; Allow that to soak and mix for ~15 minutes.
Make the Sandwich
Cut your bread roll from the side without going all the way through.
Lather on a generous amount of Hellman’s mayo on both sides, ~2-3 tbsp worth.
SALT + PEPPER the mayo – use ~1/4 tsp-ish or a few pinches – this salt flavor is absolutely there in these sandwiches.
Coronis’ subs take the Cotto Salami and cut it in half, and then put them across the sandwich. They aren’t known for lots of meat, but you can add as much as you like.
Then add your cucumbers, peppers, tomato, and lettuce.
Wrap up in parchment paper and slice in half.
“Coronis”-Style Sandwiches, at Home
Ingredients
- Cotto Salami or Genoa can suffice
- 1 green pepper thin cut long-ways
- 1 Cucumber peeled and cut into 1/2″ pieces
- 1 Tomato sliced
- Shredded lettuce is optional
- 2-3 tbsp Mayo Hellman's
- 2-4 Sub rolls
- Salt + Pepper TT
Sub Oil
- 1/3 cup EVOO
- 1 tbsp Red wine Vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon mustard powder
- 1/4 teaspoon black pepper
Instructions
- Slice cucumber into 1/2" rounds and green pepper into thin strips.
- Mix EVOO, red wine vinegar, salt, sugar, oregano, Italian seasoning, mustard powder, and black pepper – ideally allow this to marinate for a few hours to let the spices re-hydrate.
- Add vegetables to oil mixture and let sit for 15 minutes.
- Slice sub roll from side without cutting through completely.
- Spread 2-3 tbsp Hellman's mayo on both sides of roll.
- Sprinkle salt and pepper on mayo – ~1/4 tsp or a few pinches.
- Layer cotto salami, oiled cucumbers and peppers, optional tomato, and lettuce.
- Wrap in parchment paper and slice in half.
