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 hoagie 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 added flavor.
How to Make an Italian Sub
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1
Start by slicing your roll down the side with a serrated knife. You want to cut almost all of the way through, but not completely. Open it up flat, and remove some of the bread on the inside to help fit all of the toppings.
Next, spread a good amount of mayonnaise on both sides.
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2
Layer slices of provolone cheese overlapping slightly.
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3
Next, layer thinly sliced Genoa salami, ham and capicola.
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Then generously spread hot hoagie spread (Cento hot cherry pepper spread) on top.
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Next, add sweet peppers and banana peppers.
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Lastly, add sliced tomato, chopped iceberg lettuce, a drizzle of olive oil and red wine vinegar, and a generous sprinkle of dried oregano. If desired, season with a pinch of salt and pepper.
Fold up your sub, slice, and enjoy!
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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