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Italian sandwich filled with cured meats and crisp vegetables on a sesame roll, displayed on a wooden board with sandwiches wrapped in paper in the background.
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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.
Course Lunch or Dinner
Cuisine American
Keyword Italian Hero Sub, Italian Hoagie Sandwich, Italian Sub Sandwich
Prep Time 10 minutes
Author Heather

Ingredients

Sandwich Ingredients

  • 8 Sourdough Hoagie Rolls *see Note #1 below
  • 1/2 cup mayonnaise *about 2 tablespoons per sandwich
  • 1 pound provolone *or mozzarella, about 2 ounces per sandwich
  • 2 1/2 pounds Italian Cured Meats *about 4-5 ounces per sandwich, see Note #2 below
  • 1/2 medium head iceberg lettuce *finely shredded, about 1/3 to 1/2 cup per sandwich
  • 1 medium red onion *thinly sliced
  • 3 large slicing tomatoes *sliced into 1/4 inch slices
  • 1 cup sliced pepperoncini *about 2 tablespoons per sandwich
  • salt and pepper to taste

Dressing Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano *see Note #3 below
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon crushed red chili pepper flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  • In a large mixing bowl whisk together the salad dressing ingredients.
  • Finely shred the iceberg lettuce, dry thoroughly using a salad spinner and toss with just enough dressing to lightly coat.
  • Slice each hoagie roll in half horizontally. Toast lightly if preferred for extra texture.
  • Spread mayonnaise on each side of the rolls, about 2 tablespoons per roll.
  • Place about 2 ounces of cheese on the bottom half of each roll. Layer with 4–5 ounces of assorted Italian cured meats per sandwich.
  • Top with dressed iceberg lettuce, sliced onion, pepperoncini and tomatoes. Sprinkle tomatoes with salt and pepper.
  • Close sandwiches and wrap tightly in 2 sheets of parchment paper. Let rest in the refrigerator for 30 minutes to let flavors meld. See Note #4 below.

Notes

Note #1- If not making the Sourdough Hoagie Rolls, choose fresh bakery rolls that are about eight inches long and have a bit of flexibility when gently squeezed. Avoid bread that is too crusty or too pillowy. You want something that supports the fillings without overpowering them.
Note #2- 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.
Note #3- Ground rosemary and basil are both delicious alternatives to oregano. 
Note #4- To wrap the sandwich, lay two sheets of parchment paper in an X shape with a wide overlap in the center. Place the sandwich where the sheets cross. Fold the bottom corner up and over the sandwich. Fold in the left and right sides snugly toward the center, then continue rolling the sandwich away from you, pulling tight as you go. Tuck the end underneath or secure with tape or kitchen twine.