Description
Classic Italian sub sandwich with a perfect balance of meats, cheese, and fresh vegetables, assembled in just 15 minutes.
Ingredients
Scale
- 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