Skip the deli and learn how to make your own Italian sub/hoagie. This sub uses a chewy seeded bread, a trio of Italian meats, and all the toppings to bring flavor and texture. I think this recipe beats any subs I’ve had at a deli, so I hope you enjoy it!
Growing up, cold-cut sandwiches were a huge part of my family’s Sunday lunches after church. And when I was a teenager, my best friends and I were always going out for Italian subs whenever we got the chance, so it’s safe to say I love an Italian sub! But I didn’t always know how to make a good one at home.
Come summertime, a sub and a cold drink with a bag of chips is exactly what I want at the beach or poolside! Here is a great recipe to follow if you’re craving the same. 🙂
Ingredients
The bread. For the best results, sub bread should have a thin crust (generally seeded rolls are best) and a chewy yet soft interior. Any bread that is too soft can become soggy quickly.
The meats & cheese. A trio of Italian meats is used: thinly sliced Genoa salami, capacolla, and ham (or mortadella). Then slices of provolone cheese.
The Toppings
Lettuce and tomato. Thinly sliced iceberg lettuce and a ripened tomato sliced thin.
Pickled peppers. I recommend a combination of sweet peppers (cento), banana peppers (Jeff’s Garden), and hoagi spread or cherry peppers!
The spreads. I love mayo on a sub – that’s not always traditional, but something I personally enjoy. Then the sub is also topped with vinegar, olive oil, and dried oregano for more added flavor.
Tips for a Delicious Italian Sub/Hoagie
Thinly sliced meats are key. When layering a good amount of meat into a sub, it’s always best to ask your deli to slice it thin. Thicker sliced meats can make eating the sub a little difficult.
Remove some of the softer parts of the bread to create room. Anytime I make a sub, I always remove a portion of the softer bread to create a cavity for the meat to fit into. Otherwise, it’s very hard to fit everything on the sandwich. Just don’t remove too much of it. 🙂
Italian Sub
Video Tutorial
Ingredients
- 6 inch sub/hoagie roll seeded
- 2 Tablespoons mayonnaise
- 3 slices provolone cheese
- 2 ounces Genoa salami thinly sliced
- 2 ounces capicola thinly sliced
- 2 ounces hot ham thinly sliced
- 1 tbsp hot hoagie spread (or chopped cherry peppers)
- 1 handful sweet peppers
- 1 small handful banana peppers
- 1/4 cup iceberg lettuce, thinly sliced
- 2-3 tomato slices (sprinkle with some salt before layering)
- 1/4 teaspoon oregano
- 1-2 teaspoons olive oil
- 1-2 teaspoons red wine vinegar or balsamic vinegar
- salt & pepper, to taste
Instructions
- Remove some of the bread filling. Use your hands to scoop out a little of the inner breading from the top and bottom portions of the roll. Be careful not to take too much.
- Spread mayo. Then evenly spread mayo inside both the top and bottom portions of the roll.
- Layer the cheese and meat. Layer first with the sliced provolone, salami, capicola, and then the ham.
- The fixings. Spread the hoagie spread over the meats, then add the banana peppers and sweet peppers.
- Add the remaining toppings. Then add the sliced tomato and the iceberg lettuce. Drizzle olive oil, vinegar, and oregano over top, then finish with a little black pepper and salt. Then slice and serve!
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