The Pub Sub

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 lbs Ground Chuck
2 oz finely chopped pepperoni
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp steak seasoning
1/2 tsp salt
1/2 tsp black pepper
1/4 lb shaved Deli pastrami
1/4 lb shaved Deli hot Capicolla
8 slices Deli provolone
1 cup chopped Giardiniera
1/2 cup mayonnaise
1 clove garlic, chopped
1 tsp lemon zest
2 cups shredded iceberg lettuce
1 large tomato, thinly sliced
1 small red onion, thinly sliced
3 tbsp prepared submarine dressing
1 approx. fourteen inch loaf of French bread, split horizontally
(cut to size if necessary)


Preheat grill to medium heat.
In a bowl, combine beef, Worcestershire sauce, soy sauce, steak seasoning, salt and pepper, and pepperoni.
Line a cookie sheet, at least 14 inches long, with a sheet of foil. Form beef mixture into a fourteen by four inch rectangle. Flip burger rectangle off foil onto grill. Cover grill. Cook burger on one side for about 15 minutes. With 2 spatulas, carefully flip burger. Immediately top with a layer of pastrami followed by a layer of capicolla. Cover with provolone, overlapping to fit from end to end. Cover grill. Continue grilling for approximately 15 more minutes or until meat reaches 160 degrees. Remove to cutting board. While meat is resting mix together Giardiniera, mayonnaise, chopped garlic, and lemon zest. Spread mixture on bottom half of bread. Carefully lift burger and place on bread. Top with shredded lettuce, onion, and tomato. Drizzle submarine dressing and cover with top half of bread.
To serve, slice into 6 equal sandwiches. Secure each piece with a sandwich pick, if desired.