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Italian Sub Sandwich Recipe

Italian-American · Main course · 15 min total

A classic Italian sub loaded with cured meats, provolone, and tangy giardiniera, all piled high on a crusty roll and dressed with oil and vinegar.

Ingredients

• 4 (6-inch) Italian hoagie rolls, split
• 4 tablespoons extra-virgin olive oil
• 4 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces thinly sliced Genoa salami
• 4 ounces thinly sliced capicola
• 4 ounces thinly sliced mortadella
• 4 ounces thinly sliced provolone cheese
• 1 cup shredded iceberg lettuce
• 1/2 cup sliced pepperoncini peppers
• 1/2 cup giardiniera (pickled vegetable mix), drained
• 1/2 cup thinly sliced red onion
• 1 medium tomato, thinly sliced

Instructions

1. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
2. Split the hoagie rolls open and lightly brush the cut sides with some of the dressing.
3. Layer the meats and cheese on the bottom half of each roll: first salami, then capicola, then mortadella, and finally provolone.
4. Top with lettuce, pepperoncini, giardiniera, red onion, and tomato slices.
5. Drizzle remaining dressing over the fillings.
6. Close the sandwiches, press gently, and serve immediately.

Tips

• For a warm sandwich, wrap in foil and bake at 350°F for 10 minutes.
• Substitute or add other Italian meats like prosciutto or soppressata.
• Store leftovers wrapped in plastic wrap in the refrigerator for up to 1 day; the bread may soften.

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