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Italian Sub

15 - 20 appetizer-size servings

  • Cheese: 1/4 pound California Provolone or part-skim California Mozzarella
  • Meat: 1/4 pound thinly sliced salami
  • Cracker: Thin rye cracker
  • Garnish: Peperoncini strip
  1. Cut slices of Swiss cheese to fit the crackers. Top each cracker with a slice of cheese and salami. Top with a small strip of peperoncini.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,