Making italian sub sandwiches at home can be a fun and delicious way to enjoy fresh flavors and hearty ingredients. Whether you’re feeding a crowd or just need an easy option for dinner, this recipe hits the mark.
This Italian sub sandwich recipe deals with soggy bread, uneven layering, long prep times, and maintaining freshness for later serving without losing texture or flavor.
I’ve faced challenges like soggy bread when crafting these sandwiches, especially during busy weeknights. Nothing’s worse than a messy sandwich when you’re trying to impress guests or satisfy hungry kids. I promise this version keeps everything exactly where it should be.
What really works here is the harmonious mix of meats, cheese, and zesty dressing that come together quickly, about 15 minutes total. This recipe offers a reliable and satisfying choice if you’re craving that classic deli taste right at home.
If you want to step up your sandwich game, check out my Pizza Sticks for a fun twist!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of sub rolls made with wheat flour.
- The recipe contains provolone cheese, so it is unsuitable for vegan diets.
- The recipe is not dairy-free because of the cheese included in the ingredients.
- This recipe does not meet keto or low-carb diets because of the bread and hoagie dressing’s carbohydrate content.
- The recipe is nut-free as no nuts or nut-based products are used in any ingredients.
Why You Will Love This Recipe
- Fresh Crunch Each bite has a satisfying crunch from the iceberg lettuce and the ripe tomatoes. This adds a refreshing element that brightens up the meaty flavors, making the sandwich enjoyable with every chew.
- Bold Flavors The combination of Genoa salami, pepperoni, and provolone cheese creates a rich, savory taste. The pickle slices and olive brininess add a zesty kick that complements the meat, ensuring a flavorful experience.
- Quick Prep Time With just 15 minutes from start to finish, this Italian sub sandwich is an easy option for busy days. You can assemble it quickly for a satisfying lunch or dinner without much fuss.
- Make Ahead Convenience Preparing these sandwiches in advance is a breeze. If wrapped snugly, they’ll stay fresh in the fridge, letting you enjoy a tasty meal later without any hassle.
How to Make Italian Sub Sandwiches
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: sandwich
- Method: assembly
- Cuisine: Italian
- Diet: Halal
Description
Classic Italian sub sandwich with a perfect balance of meats, cheese, and fresh vegetables, assembled in just 15 minutes.
Ingredients
- 1 large loaf Italian bread
- 1/3 cup (80 ml) mayonnaise
- 4 ounces (113 g) Genoa salami
- 4 ounces (113 g) pepperoni
- 8 ounces (227 g) roasted turkey breast
- 6 ounces (170 g) Provolone cheese (semi-aged preferred)
- 2 cups (150 g) chopped iceberg lettuce
- 1/2 cup (75 g) chopped tomatoes
- 1/4 cup (35 g) pickled sliced banana peppers (pepperoncini)
- 1/4 cup (35 g) chopped Kalamata olives
- 3 to 4 tablespoons (45 – 60 ml) extra virgin olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 2 teaspoons (2 g) dried Italian seasoning
Instructions
- Step 1: Slice the Italian loaf in half lengthwise using a serrated knife. Carefully scoop out some of the soft bread from the top half to make room for the fillings while maintaining the loaf’s structure. Save the removed bread for breadcrumbs if desired.
- Step 2: Evenly spread 1/3 cup (80 ml) mayonnaise on the bottom half of the loaf to add creaminess and moisture to the sandwich base.
- Step 3: Arrange 4 ounces (113 g) Genoa salami, 4 ounces (113 g) pepperoni, and 8 ounces (227 g) roasted turkey breast evenly over the mayonnaise layer. Distribute the meats to prevent slipping and to ensure balanced flavors in every bite.
- Step 4: Layer 6 ounces (170 g) semi-aged Provolone cheese slices on top of the meats. The cheese helps bind the meats and adds a distinct sharpness.
- Step 5: Place 2 cups (150 g) chopped iceberg lettuce, 1/2 cup (75 g) chopped tomatoes, 1/4 cup (35 g) pickled sliced banana peppers, and 1/4 cup (35 g) chopped Kalamata olives on the top half of the loaf. These ingredients add crunch, acidity, and brininess.
- Step 6: Evenly drizzle 3 to 4 tablespoons (45 – 60 ml) extra virgin olive oil and 2 tablespoons (30 ml) red wine vinegar over the vegetable layer. Sprinkle 2 teaspoons (2 g) dried Italian seasoning on top to meld flavors and prevent dryness.
- Step 7: Firmly press the two halves of the loaf together to meld the flavors and keep ingredients in place. Slice into six equal pieces for serving.
- Step 8: If not serving immediately, wrap the sandwiches tightly in plastic wrap to maintain freshness and prevent drying. Refrigerate if storing for later use.
Notes
- Store in an airtight container or tightly wrapped up to 2 days, ensuring the sandwich is well sealed to prevent drying.
- Wrap tightly with plastic wrap and keep in an airtight container in the fridge up to 5 days. Proper wrapping prevents moisture loss and sogginess.
- Wrap portions tightly in plastic wrap then aluminum foil; place in a freezer container for up to 1 month. Thaw at room temperature before serving.
- To prevent sogginess, place the 1/4 cup (75 g) chopped tomatoes in the sandwich center rather than directly against the bread. This minimizes moisture transfer.
- For easier slicing and firmer sandwiches, chill assembled subs in the refrigerator for 15 to 20 minutes before cutting.
- Toast both halves of fresh bread under a broiler for about 3 minutes to create a firmer base that holds up better during assembly and eating.
- Drizzle an extra tablespoon (15 ml) of olive oil evenly over the filling before closing the sandwich if the flavor requires enhancement or more moistness.
- Serve with pickled vegetables or a potato salad for a balanced meal.
- Coleslaw or seasoned kettle chips add extra crunch alongside the sandwich.
- Use the Italian sub as part of a hearty sandwich platter or cut into smaller pieces for appetizers and charcuterie boards.
- Enhance the flavor with balsamic glaze, pesto drizzle, garlic aioli, or spicy mustard on the side.
Nutrition
- Serving Size: 1 sandwich
- Calories: 530
- Sugar: 2g
- Sodium: 1120mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Sub rolls: Choose fresh, crusty sub rolls for great texture. Look for ones that are firm yet soft inside to hold all the fillings.
- Deli meats: You’ll need a mix of Genoa salami, ham, and capicola. These add layered flavor and a satisfying bite. Buy sliced from the deli for freshness.
- Provolone cheese: Aged provolone melts beautifully and brings sharpness to the sandwich. Go for the semi-aged variety for the best balance of flavor.
- Lettuce: Crisp iceberg or romaine adds crunch. Choose bright green leaves, avoiding any wilted or yellowing edges for the freshest bite.
- Tomato: Ripe, juicy tomatoes elevate the flavor, look for ones that yield slightly when pressed. Seedless varieties work well if you prefer less moisture.
- Onion: Red or white onion adds bite; opt for red for milder sweetness. Cut thinly to keep the flavor from overpowering the other ingredients.
- Bell pepper: Sweet, colorful bell peppers add crunch and a slight sweetness. Choose firm peppers without blemishes to keep the texture crisp.
- Hoagie dressing: A homemade blend of olive oil, vinegar, and Italian herbs enhances flavor and moisture. Store-bought dressings work too, but tailor it to your taste.
- Olives: Sliced black or green olives bring briny notes that complement the sandwich. Choose pitted olives for convenience, avoiding overly salty varieties.
Recipe Tips
- If you want to prevent sogginess, layer 1/4 cup of chopped tomatoes in the center rather than directly against the bread to minimize moisture transfer.
- For easier slicing, allow the sandwich to chill in the refrigerator for 15-20 minutes after assembling, as this helps firm up the ingredients.
- If using fresh bread, toast both halves under a broiler for about 3 minutes before assembling to create a firmer base that holds up better.
- When packing for later, wrap the sandwich tightly in plastic wrap and refrigerate to keep it fresh; consume within 24 hours for best taste.
- If flavor is lacking, drizzle an extra tablespoon of olive oil evenly over the top filling before closing to enhance richness and moisture levels.
Serving Suggestions
Serve with a simple side of pickled vegetables or a potato salad for a refreshing combination. You can also add coleslaw or seasoned kettle chips for extra crunch.
Use to make a hearty Italian salad or a sandwich platter for gatherings. Add to a charcuterie board or cut into smaller pieces for appetizers.
Top with balsamic glaze or a drizzle of pesto for added flavor. You may also serve with garlic aioli or a spicy mustard for variety.
Recipe variations
- You can use sliced ham instead of Genoa salami for a milder cured meat option. Add 1/4 teaspoon dried Italian seasoning for subtle herbal flavor.
- Either Provolone or Swiss cheese works well. Add 3 tablespoons extra virgin olive oil to keep the sandwich moist and enhance the cheese’s taste in each bite.
- You can use pepperoncini or pickled banana peppers to add acidity. Add 1/4 cup chopped olives for a salty contrast that complements the meats and cheese layers.
- If using turkey breast, slice 8 ounces thinly for even layering. You can double the quantities to serve 12 people with this Italian sub. Pair with homemade Grilled Cheese Sandwich.
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How to Store?
To keep your italian sub sandwiches fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature up to 2 days, ensuring the sandwich is tightly wrapped to avoid drying out.
Refrigeration: Store in an airtight container in the refrigerator up to 5 days. Wrapping tightly with plastic wrap helps prevent moisture loss and sogginess.
Freezing: Wrap portions tightly in plastic wrap and aluminum foil, then place in a freezer container up to 1 month. Thaw at room temperature before serving.
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If you enjoyed this Italian Sub Sandwiches or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
