Baked Italian Submarine Sandwich

Name: Baked Italian Submarine Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 loaf Italian bread; 1/2 cup mayonnaise; 1 tsp garlic powder; 1 tsp Italian seasoning; 6 slices Colby Jack cheese; 1/2 lb sliced deli ham; 1/2 lb sliced Genoa salami; 2 cups shredded iceberg lettuce; 1/4 red onion, thinly sliced; 1/4 cup chopped dill pickles; 1/4 cup sliced banana peppers; 1/4 cup mayonnaise; 2 tbsp submarine dressing; 1 medium tomato, sliced; black pepper, to taste; 1/4 green bell pepper, sliced; 2 tbsp melted butter; 1/4 cup grated Parmesan cheese; 1 tsp dried parsley

This baked Italian submarine sandwich starts with a whole loaf of Italian bread that's hollowed out and packed with deli meats, Colby Jack cheese, and a zesty pickled slaw, then baked until golden and topped with Parmesan. The result is a warm, melty, crowd-pleasing sandwich with crispy exterior and tender, flavorful interior.

🌍Italian-American 🏷️Italian sub 🏷️Submarine sandwich 🏷️Baked sandwich 🏷️Grinder Salami

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🏷️Ham

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whatsmomcookinonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok · by whatsmomcookin

-0:00

whatsmomcookinonTikTok

Ingredients

1 loaf Italian bread
1/2 cup mayonnaise
1 tsp garlic powder
1 tsp Italian seasoning
6 slices Colby Jack cheese
1/2 lb sliced deli ham
1/2 lb sliced Genoa salami
2 cups shredded iceberg lettuce
1/4 red onion, thinly sliced
1/4 cup chopped dill pickles
1/4 cup sliced banana peppers
1/4 cup mayonnaise
2 tbsp submarine dressing
1 medium tomato, sliced
black pepper, to taste
1/4 green bell pepper, sliced
2 tbsp melted butter
1/4 cup grated Parmesan cheese
1 tsp dried parsleyoptional

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Instructions

1
Slice the loaf of bread in half lengthwise. Hollow out some of the bread from the top half to make room for fillings.
2
Spread mayonnaise on the inside of both halves of the bread. Sprinkle evenly with garlic powder and Italian seasoning.
3
Place the bread on a foil-lined baking sheet and toast in the oven until lightly golden.
4
On the toasted bread, layer the Colby Jack cheese and sliced ham on one half, and the sliced salami on the other half.
5
In a separate bowl, combine the shredded lettuce, sliced red onion, chopped pickles, and banana peppers.
6
Add mayonnaise and submarine dressing to the lettuce mixture and stir until everything is well combined.
7
Layer the sliced tomatoes over the ham, season with black pepper, then add the sliced green bell peppers.
8
Spoon the prepared slaw mixture over the vegetables.
9
Carefully place the salami half of the bread on top to close the sandwich.
10
Brush the top of the sandwich with melted butter, then sprinkle with grated Parmesan cheese and dried parsley.
11
Bake the sandwich until heated through and the cheese is fully melted.
12
Slice into individual portions and serve immediately.

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Tips & Notes

Pro tips

Hollow out the bread carefully, leaving a ½-inch shell to maintain structural integrity and prevent the sandwich from falling apart during baking.
Pat the shredded lettuce and pickled slaw dry with paper towels before assembly to prevent excess moisture from soaking the bread.
Brush the interior of the hollowed bread with the garlic and Italian seasoning mayo for deeper flavor throughout the sandwich.
Wrap the assembled sandwich tightly in foil before baking to trap steam and keep the filling moist while the exterior crisps.

Substitutions

Colby Jack cheese → provolone or mozzarella (melts smoothly; adjust amount if using pre-sliced)
Genoa salami → pepperoni or capicola (similar salt and spice profile)
Iceberg lettuce → arugula or shredded radicchio (adds peppery or bitter notes)
Dill pickles → roasted red peppers or banana peppers (changes acidity and flavor profile)

Storage & make-ahead

Cool completely before wrapping leftovers in foil; refrigerate for up to 3 days. Reheat wrapped in foil at 350°F for 10–12 minutes until warmed through.

Common Questions

Can I make this sandwich ahead of time?

Yes. Assemble the sandwich, wrap it tightly in foil, and refrigerate for up to 24 hours before baking. You may need to add 5–10 minutes to the baking time if baking from cold.

What type of Italian bread works best?

A sturdy, crusty loaf with a soft interior works best—such as ciabatta, semolina, or a traditional Italian sub roll. Avoid overly soft sandwich bread, which may fall apart when hollowed.

How do I know when the sandwich is done baking?

Bake until the bread is golden brown and crispy on the outside, and the cheese inside is fully melted. The bread should feel firm when pressed gently.