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Yields:
4 - 8 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
Perfect for a quick lunch idea or an easy take-along tailgate snack, this big Italian sandwich is sure to please any crowd, any time. Sturdy Italian bread is piled high with four different cured meats, provolone cheese, and plenty of crisp, crunchy veggies that get splashed with a zingy homemade dressing. If you want to go the extra mile, bake a fresh loaf of Ciabatta bread to use! This will quickly become your new favorite sandwich recipe. The best part? It tastes even better after it sits in the fridge for awhile so feel free to make it a day ahead. Serve with some spiced-up potato chips and you've got a meal!
What is usually on an Italian sandwich?
This sandwich recipe starts with a crusty loaf of Italian bread. Spread a layer of mayonnaise on the soft, white bread inside, before topping with a variety of cured meats and provolone cheese. Shredded lettuce, sliced tomato, red onions, banana peppers, black olives, and a drizzle of dressing (feel free to sub the store-bought kind) give the sandwich brightness and texture.
What condiments are good on an Italian sub?
This recipe keeps things simple. Mayonnaise and a splash of Italian dressing are all it truly needs! Of course, you could always add your other favorites. A swipe of pepper relish or spicy mustard would certainly kick it up a notch!
What kind of vinegar goes on an Italian sandwich?
Red wine vinegar is classic. It adds tang and acidity to the sandwich without being overpowering. Here it's mixed with olive oil, parmesan, garlic, oregano, salt, and pepper to make a quick and easy dressing that brings big flavor to the sub.
Can you make Italian sandwiches ahead of time?
Yep! This is one of the best sandwiches to make ahead because it doesn't get soggy. Instead, letting it hang out in the fridge for a bit lets all of the delicious flavors meld and marinate for the perfect bite! Simply assemble it the day before, wrap it tightly in plastic wrap or foil, and store in the fridge overnight.
What kind of meats are in an Italian sandwich?
This is flexible! Use the cured meats that you enjoy. Typically, meats like capicola (a spicy, Italian ham), mortadella (a bologna-like cured meat that is studded with pistachios), salami, pepperoni, and even prosciutto are used. The way they are sliced can make a huge difference! Cured meats can be chewy, if sliced too thick. Order the meat from the supermarket deli and ask for a very thin slice. (It's also an easy to way to save money on groceries, as you can order exactly the amount that you need.)
What do you call an Italian sub?
This classic sandwich goes by a few different names, depending on where you live. If submarine, or "sub" for short, isn't being used, listen for names like "hoagie," "hero" or even "grinder"! All are nicknames used to describe this favorite Italian-American sandwich.
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Ingredients
For the Italian Dressing:
- 1/4 cup olive oil
- 2 Tbsp. red wine vinegar
- 1 Tbsp. grated parmesan cheese
- 1 clove garlic, finely chopped
- 1/2 tsp. dried oregano
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
For the Sandwich:
- 1 loaf soft Italian bread (about 1 lb.)
- 1/4 cup mayonnaise
- 1/4 lb. very thinly sliced salami
- 1/4 lb. very thinly sliced pepperoni
- 1/4 lb. very thinly sliced capicola or ham
- 1/4 lb. very thinly sliced mortadella or bologna
- 1/4 lb. thinly sliced provolone cheese
- 3 cups shredded lettuce
- 1 medium tomato, thinly sliced
- 1/4 cup thinly sliced red onion
- 1/2 cup sliced black olives, drained
- 1/2 cup pickled banana peppers, drained
Directions
- Step 1To make the Italian dressing: In a jar with a tight-fitting lid, combine the olive oil, vinegar, parmesan, garlic, oregano, salt, and pepper. Shake well to combine.
- Step 2To make the sandwich: Place the loaf of bread on a cutting board, perpendicular to you. With a serrated knife, cut lengthwise through the center of the loaf, almost all the way through the bread. You should be able to open the loaf like a book.
- Step 3Hollow out about 1 inch of the inside of the bread, from the top and bottom of the loaf, leaving a 1/2-inch border around the edges.
- Step 4Spread the mayonnaise on the cut side of the bottom half of the loaf. Arrange the salami slices in an even layer, folding or shingling slices as needed. Repeat with the pepperoni, capicola (or ham), mortadella (or bologna), and provolone.
- Step 5Top with the shredded lettuce, tomato, red onion, olives, and banana peppers. Drizzle about half of the dressing all over the veggies on the sandwich (save the remainder to serve on the side). Carefully fold the top part of the bread over the top of the veggies.
- Step 6Place 8 (6-inch) skewers about 1 1/2 inches apart in the sandwich. Using a serrated knife, slice in between the skewers to portion. Serve immediately.
Tip: Make this sandwich through step 5, up to 24 hours in advance. Wrap with foil or plastic wrap, then skewer and slice just before serving.
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