Sh*tty Maine Italian Sub Recipe

A Maine "Italian" is like no other. Made iconic by Amato's right after the Revolutionary War*, this filling gem doesn't have the capicola, provolone or other nonsense you might expect from calling it an actual "Italian."

Rather, Amato himself leaned into the most American expression of lunch with boiled ham, processed cheese and thick slices of tomato that are unripe even in the heart of tomato season.

I am not knocking the OG Italian. Rather, it is a staple of a beach picnic in Maine. The seagulls agree, as they pick through all the toppings that fall off after your first bite.

If you are feeling a bit bougie, this recipe takes the essence of an Italian that acts like it did some college.

*Speaking of college, I didn't take American History, but pretty sure this is accurate.

Snobby Italian Sandwich. Recipe & Photo by Chef Josh Berry. May repost with credits.   

Bratty Maine Italian Sub 

Makes 2 sandwiches  

2 (10-inch) white, Italian soft sandwich rolls 

3 tablespoons

real mayonnaise (if you use Miracle Whip, that's on you)

6 slices smoked ham 

6 slices Genoa salami 

6 slices capicola  

6 slices provolone cheese 

6 slices American cheese  

1 cup iceberg lettuce, shaved thin 

1 large whole dill pickle, quartered  

4 pepperoncini peppers, sliced   

3 ripe Roma tomatoes, quartered lengthwise  

12–15 oil-cured olives, torn in half and pits removed 

2 tablespoons

Italian sub seasoned oil (recipe below) 

Cut the rolls lengthways about ¾ of the way through. Gently open the rolls the rest of the way with your hands, leaving the edge of each roll attached. Spread mayo on the inside of the rolls. Layer in 3 slices each of ham, salami, and capicola and then layer in 3 slices each of provolone and American cheese. Add ½ cup shaved lettuce to each sandwich and top with 2 pickle spears running end to end on each sandwich. Divide pepperoncini, tomatoes, and torn olives between the two sandwiches, seasoning each with the sub seasoned oil. Wrap each sandwich in waxed paper, then parchment or brown paper, securing each with a bit of kitchen twine.  

Italian Sub Seasoned Oil  Recipe

Makes 1 ½ cups 

1 cup extra virgin olive oil 

¼ cup red wine vinegar 

¼ cup balsamic vinegar  

1 tablespoon dehydrated garlic  

1 teaspoon dried basil 

1 teaspoon dried oregano 

Kosher salt and freshly ground black pepper 

Combine ingredients in a squeeze bottle. Add salt and pepper to taste. Shake well before using. 

**Shitty Maine Italian subs was a fire Instagram feed where he would try all of Maine's shitty subs during the pandemic.