Italian-American
Italian Sub
Salami, capicola, ham, and provolone stack on a dressed hoagie roll with shredded lettuce, onion, tomato, and pickled peppers. It is a deli sandwich you can build at home.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The dressing goes on the bread first so every bite is seasoned.
- A mix of meats tastes more like a deli sub than one kind piled high.
- Provolone melts into the stack even when it is served cold.
- Pickled peppers cut the richness of the salami.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Split the rolls, leaving a hinge if you can. The cured meats and ham are fully cooked deli slices.
- 2
Whisk the olive oil, vinegar, oregano, salt, and pepper. Drizzle that dressing on the cut sides of the rolls.
- 3
Lay the provolone on the bottom of each roll.
- 4
Fold the salami, capicola, and ham so they ruffle and cover the cheese. Folding keeps the stack from sliding out.
- 5
Add the lettuce, tomato, onion, and pickled peppers.
- 6
Close the rolls, press gently, and cut each sub in half. Serve right away.
Pro tips
- Dress the bread, not the lettuce. Dressed lettuce wilts and waters down the sandwich.
- Slice the onion thin. A thick ring takes over the bite.
- If the rolls are very crusty, pull out a little of the soft center so the fillings fit.
Easy substitutions
- Capicola
- More ham or mortadella.
- Provolone
- Mozzarella slices.
- Pickled peppers
- Pepperoncini, sliced.
Storage and reheating
Storage
These are best within a few hours. Wrap tightly and refrigerate up to 1 day. The bread softens.
Reheating
Serve cold. If you want a warm sub, wrap it in foil and heat in a 350°F oven for 8 minutes, until the cheese softens.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 498
- Protein
- 28 g
- Carbs
- 38 g
- Fat
- 26 g
- Fiber
- 3 g
Moderate · No Cook
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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