Baked Italian sub sandwiches feature layers of ham, salami, pepperoni, and melted provolone cheese, finished with a tangy creamy lettuce salad. They're a straightforward, satisfying weeknight meal that comes together quickly.
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Preheat your oven. Split the hoagie rolls and place them open-faced on a baking sheet.
Layer the ham, salami, and pepperoni on the bottom half of each roll.
Top the meats with slices of provolone cheese.
Bake the sandwiches until the cheese is melted and bubbly, about 5-7 minutes at 375°F (190°C).
While the sandwiches are baking, prepare the salad topping. In a large bowl, combine mayonnaise, red wine vinegar, and Italian seasoning.
Stir in the sliced pepperoncini peppers and grated Parmesan cheese until well combined.
Add the shredded lettuce and thinly sliced red onion to the dressing and toss to coat everything evenly.
Once the sandwiches are out of the oven, place sliced tomatoes on top of the melted cheese. Season the tomatoes with salt and pepper.
Pile a generous amount of the lettuce salad mixture onto each sandwich.
Garnish with additional grated Parmesan cheese if desired, place the top bun on, and serve immediately.
Wrap cooled sandwiches individually in foil and refrigerate for up to 2 days; reheat gently in a 325°F oven for about 10 minutes.
Yes. Assemble the sandwiches with meat and cheese up to 4 hours ahead, wrap in foil, and refrigerate. Bake as directed just before serving. Prepare the lettuce salad no more than 30 minutes ahead to keep it crisp.
Bake covered with foil at 350°F for about 15–20 minutes until the cheese is melted and the rolls are warmed through.
Yes. Substitute ham with turkey, swap salami for capicola, or use fresh mozzarella instead of provolone. Keep the total meat and cheese portions consistent.
Wrap cooled sandwiches individually in foil or plastic wrap and refrigerate for up to 2 days. Reheat gently in a 325°F oven for about 10 minutes.
