Classic Italian Cold Submarine Sandwich | CookOS

Classic Cold

Name: Classic Italian Cold Submarine Sandwich
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 4 10-inch (25 cm) submarine buns; 1/4 cup (60 ml) mayonnaise; 1/2 lb (225 g) mild provolone cheese, sliced; 1 lb (450 g) mixed cold cuts (such as ham, mortadella, smoked turkey, capicollo); 2 tomatoes, sliced; 2 cups (120 g) iceberg lettuce, thinly sliced; 1 green bell pepper, seeded and thinly sliced; 1/2 red onion, thinly sliced; 2 tbsp (30 ml) vegetable oil; 1 tbsp (15 ml) red wine vinegar; 1/8 tsp dried oregano

This classic cold submarine sandwich stacks mixed Italian cold cuts, mild provolone, and fresh vegetables on a 10-inch bun, finished with a light oil-vinegar dressing. A regional American sandwich known by many names—grinder, hero, hoagie, or po'boy—depending on where you live.

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Total

15 min

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Ricardocuisine · by Ricardocuisine

Ingredients

4 10-inch (25 cm) submarine buns
1/4 cup (60 ml) mayonnaise
1/2 lb (225 g) mild provolone cheese, sliced
1 lb (450 g) mixed cold cuts (such as ham, mortadella, smoked turkey, capicollo)
2 tomatoes, sliced
2 cups (120 g) iceberg lettuce, thinly sliced
1 green bell pepper, seeded and thinly sliced
1/2 red onion, thinly sliced
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) red wine vinegar
1/8 tsp dried oregano

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Instructions

1
On a work surface, cut the buns in half horizontally without cutting all the way through. Spread the inside of the buns with the mayonnaise. Add the cheese, followed by the cold cuts, tomatoes, lettuce, green pepper and onion. Season with salt and pepper.
2
In a small bowl, whisk together the oil, vinegar and oregano. Drizzle the vinaigrette over the vegetables and close the submarines.

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Tips & Notes

Pro tips

Slice cold cuts and vegetables thinly and evenly so they distribute throughout the sandwich without creating thick bunches.
Layer ingredients strategically: mayonnaise on the bun first to create a moisture barrier, then lettuce, then cold cuts and cheese, then other vegetables.
Whisk the oil and vinegar together before drizzling to emulsify slightly and distribute flavor evenly rather than pooling.
Chill the assembled sandwiches for at least 15 minutes before serving so flavors meld and the bread sets slightly for easier slicing.

Substitutions

Mild provolone → sharp provolone or fresh mozzarella (for stronger or milder cheese flavor)
Mayonnaise → Italian dressing or aioli (for an Italian twist)
Iceberg lettuce → romaine or arugula (for peppery or crunchier greens)
Red wine vinegar → balsamic or white wine vinegar (for deeper or lighter acidity)

Storage & make-ahead

Wrap assembled sandwiches tightly in plastic wrap and refrigerate up to 2 hours. Do not freeze. Add dressing immediately before eating to maintain bread texture.

Common Questions

What cold cuts work best for a submarine sandwich?

A mix of ham, mortadella, smoked turkey, and capicola provides balanced flavor and texture. Use quality deli meats sliced fresh from the counter for the best result.

Can I make submarine sandwiches ahead of time?

Yes, assemble them up to 2 hours before serving and wrap tightly. Add dressing just before eating to prevent the bread from becoming soggy.

What's the difference between a grinder, hero, and hoagie?

They're the same sandwich with regional names: grinders in New England, heroes in New York, hoagies in Philadelphia, and po'boys in New Orleans. The main difference is regional tradition and bread style.