Italian Sub

How to Make Italian Sub

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1. Shake the olive oil, vinegar, oregano, garlic powder, salt and pepper in a jar until combined.

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2. Split the rolls lengthways, leaving one side attached, and pull out a little of the soft crumb from each half.

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3. Layer the salami, ham, capicola and provolone on the bottom of each roll, folding the slices so they sit in loose ruffles.

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4. Top with the tomatoes, onion, pepperoncini and lettuce, and sprinkle the dressing over the top.

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5. Close the rolls, wrap tightly in paper or foil, and let them stand for 10 minutes.

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6. Cut in half on a slant and serve.

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Tips for Making Italian Sub

• Fold the meat instead of laying it flat. Loose ruffles give volume and a softer bite than flat layers.
• Put the tomatoes and lettuce on top of the meats, and not against the bread. That keeps the roll dry and crisp.
• Wrap and rest the sandwich before you eat it. The dressing soaks into the bread and meat, and the flavours come together.

Common Substitutions & Variations

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Italian Sub

• Salt and vinegar crisps
• Dill pickles
• Minestrone soup

Storing & Reheating Italian Sub

Best eaten the day it is made. It keeps wrapped in the fridge for up to 1 day, but the bread softens. Store the meat and vegetables separately for meal prep.

Italian Sub FAQ: Common Questions

Italian Sub Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.