There’s something deeply satisfying about a truly great Italian Sub Sandwiches. It’s a symphony of savory meats, sharp provolone, and tangy dressing on crusty bread. Making them at home is better—you control every ingredient for a messy, hearty, and delicious experience.
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Why You’ll Love This Italian Sub Sandwiches
- Flavor Explosion: Salty, tangy, and herby ingredients work in perfect harmony.
- Simple Assembly: No cooking—just chopping, layering, and a quick dressing.
- Totally Customizable: Adapt the meats and veggies to your taste.
- Textural Masterpiece: Chewy bread, tender meats, creamy cheese, and crisp veggies.
Ingredients & Tools
- 2 large (approx. 10-inch) Italian sub rolls or hoagie rolls
- 4 oz thinly sliced Genoa salami
- 4 oz thinly sliced hot capicola (or prosciutto if you prefer milder)
- 4 oz thinly sliced mortadella
- 4-6 slices provolone cheese (sharp is best!)
- 1 cup shredded iceberg lettuce
- 1/2 medium red onion, thinly sliced
- 1 large tomato, thinly sliced
- 8-10 slices pickled pepperoncini peppers
- 1/4 cup mayonnaise
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
Tools: A sharp serrated knife, a small mixing bowl, a whisk, and a large cutting board.
Notes: Don’t skimp on the bread—a sturdy, crusty roll is non-negotiable. The trio of meats offers a perfect balance of fat, spice, and saltiness.
Nutrition (per serving)
| Calories: | 680 kcal |
| Protein: | 32 g |
| Fat: | 42 g |
| Carbs: | 38 g |
| Fiber: | 3 g |
Serves: 2 | Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Get Your Meats Sliced Thin. Ask your deli counter to slice the salami, capicola, and mortadella as thinly as possible. This isn’t just about elegance—thin slices are more tender and layer much more easily, creating a better eating experience than thick, chewy chunks.
- The Bread is Your Foundation. A soft, flimsy hot dog bun will disintegrate. You need a roll with a crisp, crackly crust and a soft, airy interior that can act as a vessel. A true Italian roll or a good-quality French baguette works wonders.
- Don’t Skip the Dressing. The simple vinaigrette we whisk together is the secret sauce—literally. It soaks into the bread and binds all the flavors. The red wine vinegar cuts through the richness of the meats and cheese, making the whole sandwich feel brighter and less heavy.
- Prep Your Veggies Right. Shred the lettuce and slice the onion and tomato thinly. You want them to integrate seamlessly into the layers, not slide out in big, awkward pieces with your first bite. A mandoline can be your best friend for the onion.
How to Make Italian Sub Sandwiches
Step 1: Prepare the Dressing. In your small mixing bowl, combine the mayonnaise, red wine vinegar, dried oregano, and garlic powder. Whisk it all together until it’s smooth and well-combined. Now, while continuing to whisk, slowly drizzle in the extra virgin olive oil. You’ll notice the dressing will emulsify and thicken slightly. Season with a good pinch of salt and a few grinds of black pepper. Give it a taste—it should be tangy, herby, and creamy all at once. Set this aside while you prepare everything else.
Step 2: Prep the Bread and Veggies. Take your sub rolls and slice them open horizontally, but be careful not to cut all the way through—you want a “hinge” to keep everything contained. Use your fingers to gently pull out some of the soft, bready interior from the top and bottom halves. This creates more room for the fillings and helps prevent a doughy, bready bite. Now, shred your iceberg lettuce, thinly slice the red onion and tomato, and have your pepperoncini peppers ready to go.
Step 3: Dress the Bread. This is a crucial step for flavor and moisture control! Using a spoon, divide about two-thirds of your prepared dressing and spread it evenly onto the interior of both the top and bottom halves of your rolls. Make sure you get it into all the nooks and crannies. This layer acts as a barrier, preventing the bread from becoming soggy from the tomato juices while also ensuring every single bite is packed with that signature zesty flavor.
Step 4: Layer the Meats and Cheese. Start building your masterpiece. On the bottom half of each roll, begin layering your meats. I like to start with a layer of mortadella, followed by the salami, and then the capicola. Let the slices fold and ruffle naturally—this creates great texture. Next, layer the slices of provolone cheese directly on top of the meats. The cheese will stick to the meats better than the veggies, creating a stable, savory base layer.
Step 5: Add the Vegetables. Now for the fresh, crisp elements. Layer the thinly sliced tomato over the cheese. Then, scatter the shredded iceberg lettuce and the thinly sliced red onions over the tomatoes. Finally, arrange the pepperoncini slices evenly across the top. The trick is to distribute everything as evenly as possible so you get a bit of every component in each bite.
Step 6: The Final Drizzle and Assembly. Take the remaining one-third of your dressing and drizzle it right over the bed of vegetables. This final hit of flavor will seep down through the layers. Now, carefully close the top half of the roll over the massive pile of goodness you’ve just created. Press down gently but firmly to compact everything slightly—this makes the sandwich easier to eat.
Step 7: Slice and Serve. Using a very sharp serrated knife, carefully slice each sandwich in half on a sharp diagonal. The serrated edge will saw through the crusty bread without squishing all the fillings out. Wipe the knife clean between cuts if needed. Serve immediately with plenty of napkins—this is a gloriously messy affair!
Storage & Freshness Guide
- Fridge: Store assembled sandwiches (dressing separate) wrapped tightly in foil or plastic wrap for up to 8 hours.
- Freezer: Not recommended due to fresh vegetables and dressing; components freeze poorly.
- Reviving: Best enjoyed fresh; if bread softens, toast lightly before assembling.
Serving Suggestions
Complementary Dishes
- A Simple Pasta Salad — A cold pasta salad with a light vinaigrette and fresh vegetables provides a refreshing, carb-friendly side that doesn’t compete with the bold flavors of the sub.
- Zesty Potato Chips — The salt and crunch of a good quality kettle chip are a classic pairing. The vinegariness of salt and vinegar chips, in particular, is a fantastic contrast.
- Marinated Olives and Giardiniera — A small bowl of marinated olives or spicy giardiniera (Italian pickled vegetables) lets people add an extra punch of briny, tangy flavor right at the table.
Drinks
- An Italian Soda — The sweetness and fizz of a blood orange or lemon Italian soda cut through the saltiness of the meats beautifully and feel incredibly refreshing.
- Iced Black Tea — Unsweetened or lightly sweetened, the slight bitterness of the tea is a perfect palate cleanser between those rich, savory bites.
- A Light Lager — If you’re indulging, a crisp, cold lager or pilsner complements the sandwich without overwhelming it. Its carbonation and mild hop profile are a perfect match.
Something Sweet
- Almond Biscotti — A few crunchy, not-too-sweet biscotti for dipping into a post-meal coffee is the most authentic way to finish this Italian-inspired feast.
- Lemon Sorbet — A scoop of intensely tart and refreshing lemon sorbet is like a reset button for your palate after the hearty, savory sandwich.
- Dark Chocolate Espresso Beans — Just a handful of these provides a little hit of caffeine and a bittersweet chocolate finish that rounds everything out perfectly.
Top Mistakes to Avoid
- Mistake: Using the wrong bread. A soft, fluffy bun will turn into a sad, soggy mess the second the dressing and tomato juices hit it. The structural integrity of a crusty roll is what makes this sandwich possible.
- Mistake: Skipping the “hollowing out” step. I know, it feels wasteful, but that excess bread in the center just leads to a doughy, bready mouthful that overpowers the fillings. Creating more space ensures the perfect filling-to-bread ratio.
- Mistake: Layering the vegetables under the meat. If you put the lettuce and tomato on the bottom, they’ll get crushed and wilted under the weight of the meats and cheese, and they’ll be more likely to slide out. The meats on the bottom act as a stable, grippy base.
- Mistake: Not toasting the bread. While not strictly necessary, toasting the rolls lightly on the inside adds another layer of texture and further protects against sogginess. A minute under the broiler can make a world of difference.
Expert Tips
- Tip: Let it rest before slicing. If you can bear to wait, wrap the assembled sandwich tightly in parchment or deli paper and let it sit for 5-10 minutes. This allows the dressing to soak in and the flavors to meld, and it makes the sandwich just a bit easier to slice cleanly.
- Tip: Warm the meats and cheese. For a next-level experience, briefly warm the stacked meats and cheese in a microwave for 15-20 seconds before assembling. It slightly melts the cheese and makes the meats even more tender, mimicking a warm sub from the deli.
- Tip: Make it a “wet” sub for later. If you’re packing this for lunch, keep the dressing separate in a small container and add it just before eating. This guarantees a perfectly textured, non-soggy sandwich hours later.
- Tip: Experiment with the dressing. Add a teaspoon of giardiniera brine to the dressing for extra tang and spice, or mix in a tablespoon of grated Parmesan cheese for a deeper, umami flavor.
FAQs
Can I make these Italian Sub Sandwiches ahead of time?
You absolutely can, with one crucial caveat: keep the dressing separate. Assemble the sandwiches with the meats, cheese, and vegetables, but pack the dressing in a small container. Refrigerate the sandwiches wrapped tightly in foil or plastic wrap. Right before you’re ready to eat, drizzle the dressing on, close it up, and enjoy. This prevents the bread from becoming a soggy mess and keeps the lettuce crisp. They’ll be perfect for up to 8 hours prepared this way.
What’s a good substitute for hot capicola?
If you’re not a fan of the spice, don’t worry! The most straightforward swap is regular prosciutto, which has a similar delicate, salty flavor without the heat. You could also double up on the mortadella or salami, or even add some thinly sliced turkey or ham for a milder profile. The beauty of this sandwich is its flexibility, so use the meats you love most.
Why do you hollow out the bread?
It might seem like a small step, but it makes a massive difference. Removing some of the soft, bready interior creates more room for the substantial fillings, ensuring you get a perfect balance of meat, cheese, veg, and bread in every single bite. Without doing this, the sandwich can feel too bready and the fillings can squeeze out more easily when you take a bite.
My sandwich always falls apart when I eat it. Help!
This is a common plight! First, make sure you’re using a serrated knife to get a clean cut—a dull knife will just smash it. Second, press down firmly after assembly to compact the ingredients slightly. Finally, wrapping the finished sandwich tightly in parchment or deli paper and then slicing it *through the paper* can help hold everything together, almost like a temporary casing. You can then peel the paper down as you eat.
Can I make a vegetarian version of this?
Of course! The structure and spirit of the sandwich remain the same. Instead of the deli meats, layer in grilled or marinated zucchini and eggplant slices, roasted red peppers, and artichoke hearts. For a “meaty” element, many stores carry excellent plant-based deli slices these days. A good, firm mozzarella or a smoked provolone would work wonderfully for the cheese. Just be sure to season your vegetables well!
Italian Sub Sandwiches
Learn how to make the ultimate Italian Sub Sandwiches at home with this easy recipe. Packed with flavor and ready in 20 minutes. Build your perfect sub today!
Ingredients
For the Sandwiches:
-
2 large Italian sub rolls or hoagie rolls (approx. 10-inch)
-
4 oz thinly sliced Genoa salami
-
4 oz thinly sliced hot capicola (or prosciutto if you prefer milder)
-
4 oz thinly sliced mortadella
-
4-6 slices provolone cheese (sharp is best!)
-
1 cup shredded iceberg lettuce
-
1/2 medium red onion (thinly sliced)
-
1 large tomato (thinly sliced)
-
8-10 slices pickled pepperoncini peppers
For the Dressing:
-
1/4 cup mayonnaise
-
2 tbsp red wine vinegar
-
1 tsp dried oregano
-
1/2 tsp garlic powder
-
3 tbsp extra virgin olive oil
-
Salt and freshly ground black pepper (to taste)
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