Italian Sub Sandwich
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Meaty and flavorful, this Italian Sub Sandwich has it all! Crispy bread layered with mayo and Italian dressing, piled high with provolone cheese, ham, salami and mortadella. Finish it off with your favorite toppings and you’ve got the ultimate sandwich!
Easy Italian Sub Sandwich Recipe
Get ready to savor the most mouthwatering, loaded Italian Sub Sandwich! Imagine biting into the crispy French baguette, its crusty exterior giving way to a soft interior, generously slathered with creamy mayonnaise. Your taste buds will then be treated to a medley of high-quality, thinly sliced deli meats – flavorful ham, spicy Genoa salami, and velvety mortadella – an iconic trio that guarantees an unforgettable gastronomic experience.
But hold on, the journey doesn’t end there. The next layer is a blanket of smooth Provolone cheese, its rich and slightly tangy notes complementing the meats perfectly. To balance out the richness, there’s the refreshing crunch of shredded romaine lettuce, tangy-sweet slices of tomatoes, a kick from the thinly sliced red onion, and the distinctive zing of banana peppers. Lastly, a generous drizzle of Italian dressing adds the final flourish, bringing together the symphony of flavors and textures in each bite.
Select high-quality deli meats and cheese, as their flavors are the star of this delicious ensemble. Remember, quality ingredients can turn a good sandwich into a spectacular one!
- Mayo – You can make your own mayo using my mayonnaise recipe, or use your favorite!
- Bread – I used a French baguette, sliced horizontally for this recipe. But you can use any type of bread/roll of your choosing!
- Meat – I used thinly sliced deli ham, thinly sliced salami (such as Genoa salami or your favorite) and mortadella (large Italian sausage or luncheon meat).
- Cheese – I used sliced Provolone cheese, but Havarti, mozzarella or Swiss would also be nice in this sandwich.
- Toppings – Shredded romaine lettuce, sliced tomatoes, banana peppers, and thinly sliced red onion. All a must in my opinion.
- Italian Dressing – Use my recipe to make your own Italian dressing, or use your favorite. Homemade is always best!
Who said making a phenomenal sandwich has to be a complicated affair? This Italian Sub Sandwich is not just a breeze to put together, but it also packs a flavorful punch that’s sure to satisfy your hunger.
To kick things off, let’s get that lovely French baguette and lather it up with some mayonnaise on the bottom half. Next up, let’s layer half of our deliciously sharp Provolone cheese slices on top of the mayo. This cheesy barrier helps to separate our bread from the moisture of the meats.
Here comes the heart of our sandwich: the deli ham, salami, and mortadella. Layer them evenly on top of the cheese. Make sure it’s a generous pile for a hearty bite! Next, we’re putting the other half of our Provolone slices on top of the meats.
Add a good layer of shredded romaine lettuce, juicy tomato slices, thinly sliced red onions, and tangy banana peppers. Finally, drizzle the sandwich with some Italian dressing. It’s all about adding that extra zest and tang, making each bite exciting.
Cover the masterpiece with the top half of the baguette, slice it into equal portions, and there you have it – your very own homemade Italian Sub Sandwich, ready to be enjoyed!
Frequently Asked Questions
What Is An Italian Sub Sandwich?
Typically, an Italian sandwich has a combination of cured or cold cut meats such as ham, salami and pepperoni, but other options include mortadella and capicola. A sub sandwich or “submarine sandwich” is a type of sandwich made from a bread roll split lengthwise and filled with meats, cheeses, vegetables, and condiments. We are combining both together to create one epic sub sandwich!
What Else Can I Add?
This may be my perfect sandwich, but it’s completely customizable, therefore this sandwich recipe can be altered to make it YOUR perfect sandwich. Add your favorite toppings, additions etc to customize it to your liking.
How To Serve
This sub can be served as is for a quick and delicious lunch, or pair it with a side salad or soup for more of a “full meal”.
Can this sandwich be made ahead of time?
Yes, you can prepare the sandwich ahead of time, but I recommend adding the dressing, tomatoes, and lettuce just before serving to prevent the sandwich from becoming soggy.
Expert Tips
- Fresh Ingredients: Always use fresh ingredients for the best flavor. Freshly sliced deli meats, ripe tomatoes, and crisp lettuce can truly elevate your sandwich.
- Bread Choice: The bread is a key component of any sandwich, and even more so for an Italian sub. Choose a high-quality baguette or Italian roll with a crisp crust and soft interior for the best experience.
- Dressing: Be careful not to drench your sandwich in the dressing. A good drizzle will provide ample flavor without making the sandwich soggy.
- Customization: Don’t be afraid to customize your Italian sub to your liking. Try adding different veggies like bell peppers or cucumbers, switch up the cheese, or even add a spicy kick with some hot peppers. Your sandwich, your rules!
Leftovers
This sandwich is definitely best served fresh! The Italian dressing can make it a little soggy, but leftovers can be stored in the fridge wrapped tightly, or in an airtight container for 2 days.
Other Delicious Recipes To Try
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Italian Sub Sandwich
Ingredients
- ¼ cup mayonnaise
- 1 French baguette (sliced horizontally)
- ½ pound deli ham (thinly sliced)
- ¼ pound salami (thinly sliced, such as Genoa salami)
- ¼ pound mortadella
- 8 ounce Provolone cheese (sliced)
- 2 cup romaine lettuce (shredded)
- 2 large tomatoes (sliced)
- ½ medium red onion (thinly sliced)
- ½ cup banana peppers
- ¼ cup Italian Dressing
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Start by splitting your French baguette horizontally and generously spreading mayonnaise on the bottom half. Begin your sandwich build with a layer of Provolone cheese, using up half of your slices.
- On top of the cheese, arrange your deli meats, starting with the ham, followed by the salami, and finally the mortadella.
- Continue your sub by layering the remaining Provolone cheese slices, hen generously add the shredded romaine lettuce, tomato slices, and thinly sliced red onion. Add a tangy bite with the banana peppers, scattering them evenly across the sandwich. Drizzle your Italian dressing over everything to add that quintessential zesty flavor.
- Crown your sandwich with the top half of the baguette. To serve, cut the sandwich into four or six equal pieces, depending on your preference.
Notes
- Meat Variations: You can easily customize this sandwich to suit your preference. If you’re not a fan of certain deli meats, feel free to substitute with others you prefer.
- Bread Choices: While I recommend a French baguette for its crunchy exterior and soft interior, other bread types like Italian roll or ciabatta can also work well in this recipe.
- Prepping Ahead: If preparing these sandwiches in advance, consider adding the dressing just before serving to prevent the bread from getting soggy.
- Storage Tips: The sandwich is best consumed on the day it’s made, but leftovers can be stored in the fridge, well-wrapped, for up to a day.
- Watching Sodium: For those watching their sodium intake, opt for low-sodium deli meats and cheese, and be mindful of the salt content in the dressing.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I grew up in Connecticut eating these, where they’re colloquially called “grinders.” I would highly recommend adding capicola and perhaps prosciutto or even pepperoni. The more the better. I really like the fact that you added Mortadella! It’s delicate but distinct flavor is often overlooked. Also, perhaps try without the Mayo. But that’s just an Italian speaking
I grew up in NJ – in a tiny Italian town in an Italian state – from the 30S through the 50s. NO MAYO. When I left in ’59, it was still – NO MAYO! But that’s just an Irish lady speaking. LOL
Frgot to rate this italian sub,