An Italian sub is a layered cold sandwich featuring six Italian meats and provolone cheese, fresh vegetables, and an oil-vinegar herb dressing on crusty Italian bread. It's a no-cook recipe that delivers bold, authentic Italian flavors in minutes.
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Slice the Italian Bread (2) in half.
Chop and shred the Iceberg Lettuce (1 head).
Slice the Tomato (1). Slice the Red Onion (1) thinly.
Layer the sub starting with the Provolone Cheese (4 oz) and then adding the Ham (4 oz), Genoa Salami (4 oz), Capocollo (4 oz), Prosciutto (4 oz) and Pepperoni Slice (4 oz). Spread all the meats and cheeses evenly across the sub base.
Top the meats with slices of onion, then lettuce and tomato
Pour or shake the Extra-Virgin Olive Oil (1 Tbsp) and Red Wine Vinegar (1 Tbsp) on top of the condiments.
Dress the sub with pinches of Dried Oregano (1 tsp) and Kosher Salt (1/2 tsp).
Top the sub with the remaining slice of roll. Cut in half and enjoy!
Wrap tightly and refrigerate up to 2 hours; do not make ahead longer as the bread will become soggy. Not suitable for freezing.
Italian subs are a type of hoagie with specifically Italian meats and cheeses (salami, capocollo, prosciutto, provolone) and oil-vinegar dressing, while hoagies can include any cold cuts and toppings.
No, this recipe uses soft hearth-baked Italian roll untoasted to keep the bread tender and absorb the oil-vinegar dressing without becoming hard.
Assemble it no more than 2–3 hours before serving; the bread will soften from the oil and vinegar, but too long will make it soggy.
Mortadella works for capocollo; for prosciutto, use thin-sliced Italian ham or spicy soppressata for a different but authentic Italian flavor.
This is a cold sandwich served at room temperature; the meats, cheese, and vegetables are not cooked.
