Classic Italian Subs

I grew up eating Italian submarine sandwiches at various local sandwich shops as a kid. There is something about the taste of those meats, cheeses, hots, and olive oil and vinegar that resonates throughout my body to this day. Just the thought of them makes me want to go out and buy one.

But in reality, you can make these sandwiches quite easily at home. It is especially a good idea if you are trying to feed a group of 6-12 people, where you can assemble the sandwiches all at once and serve a large crowd.

The recipe below makes roughly six large-sized sandwiches. You can also slice the sandwiches into smaller sections and serve on a platter for a larger party.

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Classic Italian Subs

I grew up eating Italian submarine sandwiches at various local sandwich shops as a kid. There is something about the taste of those meats, cheeses, hots, and olive oil and vinegar that resonates throughout my body to this day. Just the thought of them makes me want to go out and buy one.

But in reality, you can make these sandwiches quite easily at home. It is especially a good idea if you are trying to feed a group of 6-12 people, where you can assemble the sandwiches all at once and serve a large crowd.

The recipe below makes roughly six large-sized sandwiches. You can also slice the sandwiches into smaller sections and serve on a platter for a larger party.

Ingredients

• 6 soft submarine sandwich rolls
• 16 oz (1 lb) of sliced Genoa salami
• 16 oz (1 lb) of sliced ham
• 8 oz (1/2 lb) hot uncured Capocollo
• 12 slices of thinly-cut large sized pepperoni
• 16 oz (1 lb) of sliced provolone cheese
• ½ cup of minced pickled hot pepper mix (“hots”)
• ¼ cup of sliced black olives (if you like black olives)
• 12 leaves of romaine lettuce, sliced finely (“shredduce”)
• ½ red onion, finely sliced
• ¼ cup of olive oil
• ¼ cup of red wine vinegar
• 2 Tbsp dried oregano
• Kosher salt and freshly-ground black pepper, to taste

Instructions 

• Preheat your oven to 350F.
• Slice the submarine sandwich rolls in half, lengthwise.
• Place the rolls on a baking sheet and lightly toast for 5 minutes at 350F.
• Meanwhile, assemble the ingredients for the sandwiches.
• Remove the bread from the oven and start assembling the sandwiches.
• Start by layering the salami, ham, hot uncured Capocollo, and thinly-cut pepperoni slices with the cheese onto the bottom half of the rolls.
• Add the pickled hot peppers, black olives, and a sprinkle of oregano.
• Drizzle the olive oil and red wine vinegar over the top and season with salt and pepper to taste.
• Place the top half of the roll on top and press down.
• Place the sandwiches back in the oven for another 5 minutes to allow the cheese to melt.
• Open the sandwiches and add the shredded lettuce and fresh tomatoes and red onion.
• Close the sandwiches back up, cut them in half, and serve.

Notes

These sandwiches don’t keep great as leftovers, given the addition of the hots, vinegar, olive oil, lettuce, and tomato. But they are pretty easy to assemble once you have the required ingredients on hand in your fridge.