The Best Italian Sub Recipe: Authentic and Delicious

A lot of people may claim they make the best Italian subs, but after perfecting our own Italian sub recipe, we’re telling you: don’t believe them.

So many people leave out a few key ingredients that add a whole new dimension to this staple sandwich.

Would you believe that so many members of society are missing out by making these guys without ham?! And people in Boston think it’s a mortal sin to put lettuce on an Italian sub!

We may get a lot of crap for adding them onto this, but don’t knock it ‘till you try it.

The ham adds a nice, sweet, porky touch to each and every bite that really brings out the flavors of the provolone and other cold cuts. Plus, who doesn’t love ham?

And the lettuce… people are going to get irate. If you’re anti-lettuce on an Italian sub person, you’re probably already pissed off.

Too bad! We’re making you try it anyway.

When you season it perfectly with salt, pepper, oregano, and a little red wine vinaigrette, you’ll understand why it’s the right move. That cool, crisp, vinegary crunch is a match made in heaven for all the fatty cold cuts.

After trying our Italian sub recipe, you’ll never be able to have it any other way.

Ingredients for the Ultimate Italian Sub Recipe

Our Italian sub recipe has many ingredients (especially meat cuts). But don’t worry, you can easily find all of them, and craft your sangwich at home in less than 5 minutes. It’ll be worth it!

To craft this mouthwatering Italian sub recipe, you’ll need the following ingredients:

• Sub roll: A fresh roll that’s crusty on the outside and soft on the inside is essential.
• Mortadella: Get the kind with pistachios, just like your mother used to buy.
• Ham: Simple and thinly sliced—avoid flavored options like honey or maple.
• Genoa salami: Your deli counter guy knows what to do.
• Capicola: Also known as “Gabagool” in Italian-American slang.
• Provolone cheese: Sliced thin from your local deli.
• Lettuce: Shred iceberg lettuce finely for a satisfying crunch.
• Tomato: Slice thin so every bite has a bit of tomato.
• Red onions: Use red onions for sweetness, but yellow onions work too—slice them thin.
• Dill pickles: Grab a jar of decent pickle chips from the store.
• Banana peppers: Their tanginess pairs perfectly with the meats.
• Roasted red peppers: Sweeter and more flavorful than green peppers.
• Red wine vinegar: Affordable and perfect for a homemade vinaigrette.
• Olive oil: Go for high-quality olive oil to enhance the flavors.

Now that you know the ingredients, it’s time to assemble them!

*Don’t like reading? Don’t worry, Chuck is here to show you our Italian sub recipe – directly from our kitchen!*

Creating the Ultimate Italian Sub

My first advice is this…make sure all of your cold cuts are sliced thin. That’s going to make or break your Italian Sub experience.

• Cut the Roll: Slice your sub roll in half and drizzle both sides with olive oil. Season with salt, pepper, and oregano.
• Add Provolone Cheese: Shingle slices over the bottom half of the roll for full coverage in every bite.

Fluff the ham and layer it over the cheese.

Add mortadella, folding it for height and coverage.

Capicola time! Shingle the capicola for consistent flavor throughout. Don’t skimp out, make sure there’s a piece of capicola in every bite.

Finish with salami—make sure no bite is left without meat!

Time to piss off a lot of Bostonians once again—we’re adding lettuce! Layer shredded iceberg lettuce and season with salt, pepper, oregano, and red wine vinaigrette. It’s like a little salad.

Add your thinly sliced tomatoes on top of the lettuce, stretching out all across the sub. Season the tomatoes with salt, pepper, and oregano.

Go ahead and add your onions, pickles, banana peppers, and roasted red peppers on top of everything. Don’t be afraid to pile them on high. We’re over making boring sandwiches.

Season everything once more with salt, pepper, and oregano, and top it with a drizzle of olive oil and red wine vinaigrette.

Italian sub FAQs

What are some other meats I can put on an Italian Sub?

There are tons of them! Some of my favorites you could add are hot capicola, pepperoni, and prosciutto.

I don’t like red wine vinegar. What else can I use?

Feel free to use Balsamic vinegar. Sometimes I like using a white Balsamic vinegar.

What are the different kinds of bread I can use?

There are lots of rolls that are perfect for your Italian Sub. I suggest something that is soft on the inside and crusty on the outside. Try a loaf of French bread, a braided roll with sesame seeds or a baguette.

Can I make this ahead of time?

Absolutely! Just hold off on adding the lettuce, vinaigrette, and other wet toppings until you’re ready to serve. That way, your bread won’t get soggy.

What cheese can I use besides provolone?

Oh, there are so many options! Fresh mozzarella is a classic, but if you want something with a bit of sharpness, try Asiago or even Pecorino Romano.

What to serve with your newly created masterpiece

• Snack: You’d be doing it wrong if you didn’t eat this with some kettle cooked potato chips.
• Side Dish: When you go to the bakery to pick up your bread, grab a couple slices of bakery pizza. I like the kind with a really sweet sauce and no cheese!
• Drink: Beer…a sandwich’s best friend. Try this with a smooth lager from your favorite local brewery.
• Salad: Whip up a quick side salad with mixed greens, cucumbers, and a drizzle of balsamic vinaigrette. It’s the perfect fresh pairing for your hearty sub.
• Dessert: End things on a sweet note with a cannoli or a slice of tiramisu. It’s a proper Italian finish to your meal.

Pro Tips for Nailing This Italian Sub Recipe

• Go for the Good Stuff: Fresh is best. When it comes to your meats, bread, and veggies, quality makes all the difference. Don’t settle for anything less than top-notch ingredients.
• Season Like a Pro: That drizzle of vinaigrette and sprinkle of oregano? It’s not just for show. These little touches bring everything together in the most magical way. Don’t hold back!
• Layer It Right: Take your time with those meats. Fluff ‘em, fold ‘em, and make sure each slice is stacked just right. Nobody wants a boring bite. Every mouthful should be packed with flavor.

Why This Italian Sub Recipe Will Be Your Go-To

This Italian sub recipe is more than just a sandwich; it’s an experience. With layers of quality cold cuts, fresh vegetables, and the perfect seasoning, this sandwich delivers authentic Italian-American flavor.

What do you think? Did you try it? Share your thoughts and your own twists in the comments below! Don’t forget to explore more recipes on the website for inspiration.

The Best Italian Sub

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3.3 from 4 reviews

• Author: Mortadella Head
• Total Time: 5 minutes
• Yield: 1 1x

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Description

A lot of people may claim they make the best Italian subs, but after perfecting our own recipe, we’re telling you: don’t believe them.

So many people leave out a few key ingredients that add a whole new dimension to this staple sandwich. Here’s how we like to do it!

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Ingredients

Scale 1x2x3x

1 Sub roll

6 slices provolone cheese

4 slices smoked ham

4 slices mortadella

6 slices capicola

5 slices genoa salami

1 cup shredded lettuce

½ tomato

¼ onion

¼ cup pickles, sliced

¼ cup banana peppers, sliced

¼ cup roasted red peppers

2 tbsp olive oil

2 tbsp red wine vinaigrette

Salt, pepper, oregano to taste

Cook Mode Prevent your screen from going dark

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Instructions

1. Line the bottom of a sub roll with olive oil, salt, pepper, and oregano

2. Shingle provolone cheese on top of the bottom

3. Fluff up ham on top of the provolone

4. Layer on mortadella, fluffing up each piece

5. Shingle on capicola

6. Layer on salami

7. Top with shredded lettuce, seasoning, and vinaigrette

8. Layer tomatoes and more seasoning on top of the lettuce

9. Spread onions, banana peppers, roasted red peppers, and pickles on top

10. Drizzle with more olive oil, seasoning, and red wine vinaigrette

11. Enjoy!

• Prep Time: 5