There’s something downright magical about a well-made sub. The kind that makes you pause mid-bite, close your eyes, and just *savor* it. And if we’re talking about subs that deliver that kind of experience, the Salami & Provolone Sub is a heavyweight champion. Picture this: layers of spicy, garlicky salami, creamy provolone that melts just right against the warmth of the bread, and crisp, fresh veggies that bring the whole thing to life. It’s the kind of sandwich that doesn’t just fill you up—it *satisfies* you.
Whether you’re packing lunch for the week, feeding a hungry crowd, or just treating yourself to something delicious, this sub is your answer. It’s quick, it’s customizable, and most importantly, it’s packed with flavor that’ll make you feel like you’re standing in your favorite Italian deli.
Why This Recipe Works
- It’s lightning-fast. No cooking, no fuss—just 15 minutes between you and sandwich bliss.
- It’s endlessly adaptable. Swap meats, cheeses, or veggies to make it your own.
- It’s built to last. Perfect for meal prep or feeding a group without breaking a sweat.
The Story Behind the Sauce
This sub isn’t just food—it’s a piece of Italian-American history. Born in the bustling delis of mid-20th century America, it took the bold flavors of Italy and made them portable, affordable, and downright irresistible. The salami and provolone combo? A match made in sandwich heaven, balancing spice, richness, and just the right amount of tang.
Essential Ingredients & Tools
Ingredients for the Sub
- 1 (12-inch) Italian sub roll (go fresh—your sandwich deserves it)
- 6 oz Genoa salami (thinly sliced, because texture matters)
- 4 oz provolone cheese (aged for that extra bite)
- 1/2 cup shredded iceberg lettuce (for crunch)
- 1/4 cup thinly sliced red onion (sharp but sweet)
- 1/2 cup tomato slices (Roma or beefsteak, patted dry)
- 8–10 pepperoncini peppers (optional, but highly recommended)
Ingredients for the Dressing
- 2 tbsp extra-virgin olive oil (the good stuff)
- 1 tbsp red wine vinegar (for brightness)
- 1 tsp dried oregano (hello, Italian flavor)
- 1/4 tsp garlic powder (because garlic makes everything better)
- Salt and black pepper to taste
Tools You’ll Need
- A trusty serrated knife (or a sharp chef’s knife in a pinch)
- Cutting board
- Small mixing bowl
- Pastry brush (optional, but handy—a spoon works too)
Serves: 2 | Prep: 15 min | Cook: 0 min | Total: 15 min
How to Make The Salami & Provolone Sub
- Prep the Bread
Slice your 1 (12-inch) Italian sub roll horizontally, but leave one edge intact—this “hinge” keeps everything from tumbling out. Use a gentle sawing motion with your serrated knife to avoid squashing the bread. Then, scoop out a little of the soft interior to make room for all those glorious fillings. Want next-level texture? Toast the inside under the broiler for 1–2 minutes—just enough to crisp it up without turning it into a cracker.
- Make the Dressing
In a small bowl, whisk together the 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, 1/4 tsp garlic powder, salt, and black pepper to taste. This isn’t just dressing—it’s flavor insurance. Brush it onto both sides of the bread (a pastry brush works wonders here) so every bite sings with that herby, tangy goodness.
- Layer the Meats & Cheese
Fold the 6 oz Genoa salami slices like an accordion—this isn’t just for looks; it adds height and makes each bite more satisfying. Lay them down first, slightly overlapping. Then, the 4 oz provolone cheese goes on top, acting as a delicious moisture barrier between the bread and the veggies. Feeling fancy? Pop it under the broiler for a minute to get that cheese just a little melty.
- Add the Veggies
Start with the 1/2 cup shredded iceberg lettuce—it’s sturdy and won’t wilt under pressure. Then, layer on the 1/4 cup thinly sliced red onion, 1/2 cup tomato slices (make sure they’re patted dry!), and 8–10 pepperoncini peppers. Drizzle any remaining dressing over the top, focusing on the edges where the bread tends to dry out.
- Close It Up & Let It Rest
Fold the top half over, wrap the whole thing tightly in parchment or foil, and let it sit for 5 minutes. This isn’t just patience—it’s strategy. The flavors meld, the cheese softens, and the whole thing becomes greater than the sum of its parts. Slice it diagonally (because presentation matters) and dig in.
Pro Technique
- The Toasting Trick
Toast the *inside* of the bread under the broiler for 1–2 minutes to create a golden, slightly crisp layer that resists sogginess. For extra protection, brush the toasted side with a thin layer of mayo or butter—their fat content locks out moisture like a culinary bouncer.
- The Warm-Melt Method
Want a hot sandwich? Wrap the assembled sub in foil and bake at 350°F for 5–7 minutes. The foil traps steam, warming everything evenly without drying it out. Unwrap for the last 2 minutes to crisp up the exterior.
Chef’s Wisdom
- Don’t Overstuff
More isn’t always better. Overloading your sub means ingredients spill out and the bread collapses. Instead, hollow out the roll slightly and layer ingredients evenly—meats and cheese should cover about 80% of the bread, with veggies filling in the gaps.
- Fight the Sogginess
Soggy bread is the enemy. Pat your tomatoes dry, layer cheese against the bread, and if you’re prepping ahead, store the dressing separately and add it right before serving.
- Let It Rest
Those 5 minutes of resting time? Non-negotiable. It lets the dressing soak in slightly, the cheese soften, and the flavors come together in perfect harmony.
Storage & Freshness Guide
- Short-Term Storage
Wrap tightly in parchment paper and foil, then refrigerate for up to 2 days. To revive, warm it in a 300°F oven for 5 minutes to bring back the crispness.
- Avoid Freezing
Freezing turns the bread gummy and the veggies limp. If you must, freeze without the veggies and add them fresh after reheating.
Nutrition Profile
This sandwich is a balanced meal—protein from the salami, healthy fats from the cheese, and fiber from the veggies.
- Calories: 620
- Protein: 28g
- Carbs: 45g
- Fat: 36g
- Fiber: 3g
Ingredient Variations and Their Impact
- Bread Swaps
Try ciabatta for a chewier texture, or brush the outside with garlic butter before toasting for extra flavor.
- Meat Variations
Swap Genoa salami for spicy soppressata and pair it with honey mustard for a sweet-heat combo.
- Cheese Options
Fresh mozzarella brings creaminess, while pepper jack adds a kick.
- Veggie Twists
Roasted red peppers add smoky sweetness—drizzle with balsamic glaze for depth.
Perfect Pairings
Complementary Dishes
- Garlic Fries: The crispy, savory notes mirror the sub’s bold flavors. Bake fries with olive oil and minced garlic for a lighter take.
- Tangy Coleslaw: Its acidity cuts through the richness of the meats. Use a Vinegar-Based Slaw for crunch.
Drinks
- Ice-Cold Lager: The carbonation and bitterness cleanse the palate between bites.
- Sparkling Water with Citrus: A refreshing, non-alcoholic option that highlights the sandwich’s herbs.
Something Sweet
- Almond Biscotti: Their nutty crunch contrasts the sub’s softness. Dip in coffee for a post-meal treat.
- Lemon Sorbet: A light, citrusy finish that resets the palate after savory indulgence.
FAQs
- Can I prep this the night before?
Absolutely! Assemble without the dressing, wrap it tight, and refrigerate. Add the dressing right before serving.
- What’s the best bread?
A fresh Italian sub roll with a crisp crust and soft interior is ideal.
- How do I keep it from getting soggy?
Toast the bread, layer cheese first, and pat those tomatoes dry.
- Can I use different cheeses?
Of course—Swiss, fontina, or pepper jack all work, but provolone’s mildness lets the salami shine.
- Gluten-free options?
Use a gluten-free sub roll and check that all meats and condiments are GF-certified.
Salami & Provolone Sub
Make the ultimate Salami & Provolone Sub in 15 minutes! Layers of spicy salami, melty provolone, and fresh veggies on a toasted roll. Get the easy, no-cook recipe now!
Ingredients
For the Sub
-
1 Italian sub roll (12-inch)
-
6 oz Genoa salami (thinly sliced)
-
4 oz provolone cheese (sliced)
-
1/2 cup shredded iceberg lettuce
-
1/4 cup thinly sliced red onion
-
1/2 cup tomato slices (patted dry)
-
8–10 pepperoncini peppers (optional)
For the Dressing
-
2 tbsp extra-virgin olive oil
-
1 tbsp red wine vinegar
-
1 tsp dried oregano
-
1/4 tsp garlic powder
-
Salt and black pepper (to taste)
Instructions
-
Slice the sub roll horizontally, leaving a hinge. Scoop out some of the interior and toast under a broiler for 1–2 minutes if desired.01
-
Whisk together dressing ingredients and brush onto both sides of the bread.02
-
Layer folded salami slices on the bottom half, followed by provolone.03
-
Add lettuce, onion, tomatoes, and pepperoncini. Drizzle with remaining dressing.04
-
Close the sub, wrap tightly, and let rest for 5 minutes before slicing.05
