Classic Italian Sub
A traditional Italian submarine sandwich layered with cured meats, cheese, and briny vegetables on a crusty roll. Ready to eat in under 10 minutes with no cooking required.
- Total time
- 10 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 whole sub roll or Italian bread, 12 inches long
- 4 oz sliced salami or pepperoni
- 4 oz sliced capicola or ham
- 4 oz sliced provolone cheese
- ½ cup roasted red peppers from a jar, drained
- 2 tbsp olive oil
Instructions
- 1
Place the sub roll on a cutting board and slice it lengthwise from one end to the other, cutting through the top crust and all the way down to the bottom crust so the two halves are still connected at one edge.
- 2
Pull the roll open gently so both halves lie flat, crust-side down and soft inside facing up. The connected edge acts like a hinge so the bread stays together.
- 3
Drizzle the 2 tablespoons of olive oil evenly across the inside of both bread halves, coating the soft interior surfaces so the bread tastes rich and stays moist.
- 4
Layer the sliced salami across the bottom half of the roll in overlapping rows, starting at one end and working to the other end to cover as much surface as possible.
- 5
Lay the sliced capicola or ham on top of the salami in overlapping rows, using the same lengthwise direction as the salami to create an even, layered surface.
- 6
Place the sliced provolone cheese on top of the cured meats, layering the slices in rows so each piece overlaps the next and covers as much of the sandwich as possible.
- 7
Spread the drained roasted red peppers evenly across the cheese in a single layer, breaking up any large pieces so they fit compactly across the entire width of the roll.
- 8
Close the sandwich by folding the top half of the roll down over the filling, so the crust faces up and the soft inside of the top meets the peppers and meat.
- 9
Cut the sub diagonally from one corner to the opposite corner, creating two equal triangular halves that are easier to hold and eat.
Tools you’ll need
- cutting board
- serrated bread knife
- paper towels
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