Italian Sub Sandwich: A Flavor-Packed Classic with Savory Deli Meats

By Ethan ParkerSep 14, 2026

The Italian Sub Sandwich is a satisfying stack of flavor, perfect for a weeknight dinner or lunch. Built on soft, chewy Sourdough Sub Rolls, it layers savory Italian deli meats, creamy provolone or mozzarella, and crisp vegetables. Topped off with a zesty homemade dressing, this sandwich offers a delightful balance of textures and tastes. Whether you're feeding a crowd or enjoying a personal treat, this iconic sandwich delivers the deli experience right at home.

0(0)

Prep 10 minTotal 10 min4 servings

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.

Italian Sub Sandwich: A Flavor-Packed Classic with Savory Deli Meats

1 / 6

Lunch Dinner American

Italian Sub Sandwich: A Flavor-Packed Classic with Savory Deli Meats

Name: Italian Sub Sandwich: A Flavor-Packed Classic with Savory Deli Meats
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 8 pieces Sourdough Hoagie Rolls (use homemade or fresh bakery rolls); 0.5 cup mayonnaise (about 2 tablespoons per sandwich); 1 pound provolone cheese (or mozzarella, about 2 ounces per sandwich); 2.5 pounds Italian Cured Meats (about 4-5 ounces per sandwich); 0.5 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; 0.5 teaspoon dried oregano; 0.25 teaspoon garlic powder; 0.13 teaspoon crushed red chili pepper flakes; 0.25 teaspoon salt; 0.13 teaspoon black pepper

By Ethan ParkerSep 14, 2026

0(0)

Prep 10 minTotal 10 min4 servings

Ingredients

Servings4

•8 pieces Sourdough Hoagie Rolls (use homemade or fresh bakery rolls)
•0.5 cup mayonnaise (about 2 tablespoons per sandwich)
•1 pound provolone cheese (or mozzarella, about 2 ounces per sandwich)
•2.5 pounds Italian Cured Meats (about 4-5 ounces per sandwich)
•0.5 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
•0.5 teaspoon dried oregano
•0.25 teaspoon garlic powder
•0.13 teaspoon crushed red chili pepper flakes
•0.25 teaspoon salt
•0.13 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.