Italian Sub / Hoagie Recipe
Italian-American · Main course · 15 min total
A classic Italian sub loaded with cured meats, provolone, and tangy fixings, all piled onto a crusty roll. This recipe delivers the perfect balance of flavors and textures for a satisfying lunch or dinner.
15
min prep
min prep
4
servings
servings
680
kcal/serving
kcal/serving
Ingredients
- 4 (6-inch) Italian hoagie rolls, split
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces thinly sliced provolone cheese
- 4 ounces thinly sliced Genoa salami
- 4 ounces thinly sliced capicola
- 4 ounces thinly sliced mortadella
- 4 ounces thinly sliced pepperoni
- 1 cup shredded iceberg lettuce
- 1/2 cup thinly sliced red onion
- 1/2 cup sliced pepperoncini peppers
- 1 large tomato, thinly sliced
Instructions
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
- Open the hoagie rolls and brush the cut sides with the dressing.
- Layer the provolone cheese on the bottom half of each roll.
- Divide the salami, capicola, mortadella, and pepperoni among the sandwiches, folding the meats to fit.
- Top with lettuce, red onion, pepperoncini, and tomato slices.
- Close the sandwiches, press gently, and serve immediately.
Tips
- For a warm sub, wrap the assembled sandwich in foil and bake at 350°F for 10 minutes.
- Substitute or add other Italian meats like prosciutto or soppressata as desired.
- Store leftover components separately and assemble just before serving to prevent sogginess.
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