Italian Sub Sandwich

Italian Sub Sandwich lovers, this one’s for you. Built on soft, chewy Sourdough Sub Rolls, this recipe brings together layers of savory Italian deli meats, smooth slices of cheese, crisp veggies and a zesty homemade dressing. It’s a reliable, flavor-packed classic that’s perfect for feeding a crowed or recreating that satisfying deli experience right in your own kitchen.

This post may contain affiliate links, meaning I earn a small commission if you make a purchase—at no extra cost to you. Additionally, AI was used to assist with spelling, grammar, sentence clarity, and creative brainstorming.

What is an Italian Sub Sandwich?

An Italian Sub Sandwich is a stacked, flavor-packed creation made with Italian meats and often paired with provolone or mozzarella. It’s layered into a long roll with crisp lettuce, juicy tomatoes, pickled peppers and a zesty drizzle of dressing or oil and vinegar.

While the ingredients are inspired by Italian flavors, the sandwich itself is a cultural mash-up that was born in Italian-American neighborhoods and perfected in U.S. delis. You won’t find this exact sandwich in Italy, but its bold flavors and satisfying bite have made it a beloved classic on this side of the Atlantic.

Italian Sub vs Hoagie vs Grinder: What’s the Difference?

These sandwich names often get tossed around interchangeably and honestly, they are more alike than different. All three typically feature a long roll stuffed with deli meats, cheese, veggies and dressing. The main differences come down to regional slang and subtle variations in preparation.

• Italian Sub is the most universally recognized name. It highlights the classic combo of Italian meats and bold flavors. This is the name you’ll find most often on menus across the country.
• Hoagie is a term from Philadelphia, often linked to Italian-American workers at Hog Island during World War I. According to local legend, they brought large sandwiches filled with meats and cheese to work, which were called “hoggies”. Over time, the name evolved into “hoagies”. While the exact origin is still debated, the term became a lasting part of the region’s food culture.
• Grinder is a New England term, sometimes used specifically for hot or toasted versions, though plenty of people use it for cold sandwiches too.

Best Bread for an Italian Sub

The bread is one of the most important parts of a great Italian Sub. You want a roll that is soft enough to bite through easily but strong enough to hold all the layers of meat, cheese, veggies and dressing without falling apart.

Classic choices include hoagie rolls, French bread or sub rolls. Look for bread with a chewy interior, a slightly crisp outer crust and enough structure to absorb dressing without turning soggy.

Homemade Sourdough Sub Rolls are an excellent option. They have a soft crumb, satisfying chew and a mild tang that pairs beautifully with savory deli meats. Plus, they bring that extra touch of something homemade and special.

If using store-bought bread, choose fresh bakery rolls that are about eight inches long and have a bit of flexibility when gently squeezed. Avoid brea that is too crusty or too pillowy. You want something that supports the fillings without overpowering them.

Ingredients for a Classic Italian Sub

Sandwich Ingredients

• Sub Rolls- Look for rolls that are soft and chewy with a sturdy crust. Homemade Sourdough Sub Rolls add incredible flavor and texture, but a good bakery roll works too.
• Mayonnaise– Adds creaminess and helps hold the sandwich fillings together so everything stay put.
• Cheese– Provolone and mozzarella are traditional, but sharp varieties, like aged provolone, can deepen the flavor of the sandwich.
• Italian Cured Meats– Use a combination such as Genoa salami, Cotto salami, capicola, mortadella and prosciutto. Aim for about 4 to 5 ounces per sandwich. Variety brings depth and that signature deli flavor.
• Iceberg Lettuce– Crisp and refreshing. Shredding it finely helps to create that deli-style texture and prevents it from overpowering the sandwich.
• Red Onion– Slice thinly for just enough bite without overwhelming the other ingredients. Soaking in cold water for a few minutes mellows the sharpness if desired.
• Slicing Tomatoes– Choose ripe but firm tomatoes to avoid soggy bread. Salt and pepper the tomato slices to bring out their natural flavor.
• Pepperoncini– These tangy peppers add just the right touch of acidity and heat. Sliced is best for easier layering and cleaner bites.

Dressing Ingredients

• Olive Oil– Choose a good-quality extra virgin olive oil for the best flavor and richness. Look for “cold-pressed” on the label and check for a harvest date rather than just an expiration date.
• Red Wine Vinegar– Add brightness and that signature tang. It’s the classic acid for Italian-style subs.
• Oregano– Dried oregano brings earthy depth and ties the dressing to traditional Italian flavors.
• Garlic Powder– Provides mellow garlic flavor without the harsh bit of raw garlic.
• Red Pepper Flakes– A pinch adds a subtle kick. Adjust to taste depending on your spice preference.
• Salt– Enhances all the other flavors.
• Black Pepper– Adds warmth and complexity.

How to Build an Italian Hoagie Like a Pro

A great Italian Hoagie is more than just stacked ingredients. It’s a carefully layered balance of texture, flavor and structure. Here’s how to build it like a pro, whether you are a seasoned cook or making your very first sub at home.

1. Slice a fresh sub roll horizontally and if desired, lightly toast for extra structure.
2. Spread a thin layer of mayonnaise on both sides of the cut roll. This will add creaminess, prevent sogginess and helps the fillings to stay in place.
3. Place the cheese directly on the bread. This creates a barrier between the bread and the wetter ingredients. Provolone and mozzarella are classic choices.
4. Use 4 to 5 ounces of Italian cured meats per sandwich. Layering Genoa salami, Cotto salami, Capicola, Mortadella and/or Prosciutto gives you a rich variety flavor and texture.
5. In a medium sized mixing bowl, toss the shredded lettuce with the homemade Italian dressing. This adds flavor in every bite and prevents the sandwich from becoming too wet later on.
6. Top the meat with the dressed lettuce, then layer on thinly sliced red onion, pepperoncini and ripe tomato slices. A pinch of salt and pepper on the tomatoes helps enhance their flavor.
7. Close the sandwich gently and wrap tightly in two slightly overlapping squares of parchment paper. Let it rest for about 30 minutes in the refrigerator before slicing for the best texture and bite. This helps keep everything in place and allows the flavors to meld.

Tips for the Perfect Italian Sandwich

• Use High-Quality Meats and Cheese– Opt for deli-sliced Italian cured meats like Genoa salami, Capicola, Mortadella or Prosciutto and pair them with provolone or mozzarella. Quality ingredients make all the difference in flavor and texture.
• Choose the Right Bread– A soft, chewy sub roll with a sturdy crust gives you the best structure. Homemade Sourdough Sub Rolls are ideal, but a good bakery roll will work too. Avoid bread that’s too crusty or too airy. It should support the fillings without falling apart.
• Dress the Lettuce Lightly– Toss well-dried shredded iceberg lettuce (ideally spun in a salad spinner) with just enough dressing to coat. This adds flavor throughout the sandwich and helps prevent the bread from getting soggy.
• Build with Balance– Layer meats, cheese and veggies evenly from edge to edge so every bite is full of flavor. Don’t pile ingredients too high in the center. Keep the layers flat for easier eating.
• Wrap and Rest– Wrap the sandwich tightly in parchment paper using two overlapping squares. Let it rest for about 30 minutes to allow the flavors to meld and the structure to firm up. This step makes huge difference in both taste and texture.

Variations: Make It Your Own

• Change the Meats– Try soppressata, pepperoni, smoked turkey or roast beef.
• Switch the Cheese– Use mozzarella, fontina, pepper jack or sharp provolone.
• Add Fresh Herbs– A few leaves of basil adds a pop of flavor.
• Include Roasted Red Peppers– Sweet and smoky with a soft bite.
• Try Arugula– Peppery arugula adds freshness and extra flavor.
• Use Mustard– A thin layer of Dijon or spicy brown mustard adds boldness.
• Make It Spicy– Add jalapeños, Calabrian chilies or crushed red pepper.
• Add Pickles– Dill or spicy pickles give a briny crunch that pairs well with the creamy and savory elements of the sandwich.
• Use Briny Toppings– Sliced olives, giardiniera (Italian pickled vegetable relish) or marinated artichokes add delicious flavors.
• Drizzle Balsamic Glaze– A sweet, tangy finish that takes it over the top.

What to Serve as a Side

• Potato Chips– Classic, Crunchy and always a hit.
• Dill Pickles Wedges– Adds a tangy bite that balances the richness.
• Green Salad– Light and refreshing with a White Balsamic Vinaigrette.
• Simple Coleslaw– Creamy, crisp and perfect with sandwiches.
• Pasta Salad– A savory Tortellini Pasta Salad or a crowd-pleasing Caprese Pasta Salad is always a hit.
• Roasted Potato Wedges– Warm and hearty, great for a dinner-style meal.
• Fruit Salad– Fresh and slightly sweet for a lighter contrast.
• Antipasta Skewers– A delicious cold make-ahead appetizer that is always a crowd pleaser.
• Soup– Chickpeas and Pasta or Italian White Bean Soup pairs well if you are serving this on a cooler day.

How to Store and Keep Leftovers Fresh

Wrap leftovers tightly in parchment, then place in an airtight container or resealable bag. Refrigerate within two hours and enjoy within 48 hours, though the sandwich tastes best within the first 24 hours.

More Sandwich Recipes You’ll Love

BBQ Chicken Sandwich

Homemade Sloppy Joes

Mediterranean Veggie Sandwich

Dry Rubbed Grilled Chicken Sandwich

Grilled Veggie Sandwich