Italian Sub Sandwich: A Flavor-Packed Classic with Savory Deli Meats
By Isabella Quinn
Prep
10 min
Total
10 min
Servings
4
The Italian Sub Sandwich is a tasty weeknight dinner or lunch option. Sourdough Sub Rolls are used as a base for this sandwich, along with thin slices of deli cheese and meat, such as provolone and mozzarella, and other fresh vegetables for added flavor and texture. Homemade Italian dressing is also used to add flavor and texture. The Italian Sub Sandwich can be served to a crowd or individually to experience the flavors of a deli in your own home.
Ingredients
- •8 pieces Sourdough Hoagie Rolls (use homemade or fresh bakery rolls)
- •½ cup mayonnaise (about 2 tablespoons per sandwich)
- •1 pound provolone cheese (or mozzarella, about 2 ounces per sandwich)
- •2 ½ pounds Italian Cured Meats (about 4-5 ounces per sandwich)
- •½ 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 (to taste)
- •black pepper (to taste)
- •2 tablespoons extra virgin olive oil
- •1 tablespoon red wine vinegar
- •½ teaspoon dried oregano
- •¼ teaspoon garlic powder
- •⅛ teaspoon crushed red chili pepper flakes
- •¼ teaspoon salt
- •⅛ teaspoon black pepper
Instructions
- 1
In a large mixing bowl, whisk together the salad dressing ingredients.
- 2
Finely shred the iceberg lettuce, dry thoroughly using a salad spinner, and toss with just enough dressing to lightly coat.
- 3
Slice each hoagie roll in half horizontally. Toast lightly if preferred for extra texture.
- 4
Spread mayonnaise on each side of the rolls, about 2 tablespoons per roll.
- 5
Place about 2 ounces of cheese on the bottom half of each roll.
- 6
Layer with 4-5 ounces of assorted Italian cured meats per sandwich.
- 7
Top with dressed iceberg lettuce, sliced onion, pepperoncini, and tomatoes.
- 8
Sprinkle tomatoes with salt and pepper.
- 9
Close sandwiches and wrap tightly in 2 sheets of parchment paper.
- 10
Let rest in the refrigerator for 30 minutes to let flavors meld.
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
