Rouses' Chef Nino is making a giant sub packed with five different Dietz & Watson deli meats and two cheeses!


  • 1 8-inch ciabatta loaf, cut in half lengthwise
  • 6 slices thin Prosciutto
  • 6 slices thin Mortadella
  • 6 slices thin Pepperoni
  • 6 slices thin Hot ’n Zesty Salame
  • 6 slices thin Hard Salami
  • 6 slices thin Baby Genoa Salami
  • 6 slices thin Steakhouse Onion Cheddar
  • 6 slices thin Garlic Cheddar
  • 6 sliced thin C-Sharp Cheddar
  • 1 large ripe tomato, cut into ¼-inch slices
  • Lettuce of choice to line the bottom of the bread
  • 4 tablespoons Rouses Olive Salad Mix


1. On a cutting board place bottom half of ciabatta loaf. Place lettuce and tomatoes on the bread to cover it.

2. Now place, in single layers, the slices of each meat, alternating with the slices of each cheese.

3. Spread olive salad mix on top of meat and cheese layers, and place top half of ciabatta over the olive salad. Slice in half crosswise and serve.



  • 7361 Theodore Dawes Rd.
  • Theodore, AL 36582
  • (251) 653-7391
  • 1545 Gulf Shores Parkway
  • Gulf Shores, AL 36542
  • (251) 948-4715
  • 112 Saraland Loop
  • Saraland, AL 36571
  • (251) 675-8124
  • 4350 Old Shell Rd.
  • Mobile, AL 36608
  • (251) 380-0020
  • 6729 Spanish Fort Rd.
  • Spanish Fort, AL 36527
  • (251) 621-0552
  • 7765 Airport Boulevard #609
  • Mobile, AL 36608
  • 251-272-5026
  • 25405 Perdido Beach Boulevard
  • Orange Beach, AL 36561
  • 251-272-5034

HOURS: 7am-10pm

ABOUT THE CHEF: Chef Neil “Nino” Thibodaux

Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.

You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.

All content © 2021, WALA; Mobile, AL. (A Meredith Corporation Station). All Rights Reserved. 


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