Italian sub sandwiches are layered cold sandwiches built with cured meats, provolone cheese, and Italian dressing on sub rolls. They require no cooking and come together in minutes, making them ideal for quick lunches or meal prep.
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Turn oven to broil on high and leave door ajar.
Slice each sub bun open lengthwise by sliding a serrated knife from one end to the other. If you purchased presliced buns, you don't need to do anything here.
On the bottom bun, layer 1 piece of provolone cheese. Break the cheese slice in half and place it so it covers the bread rather than falling over the edges.
Add 6 small slices of pepperoni and the turkey or ham to the bottom bun.
Move to the top bun and add a cheese layer there. Repeating the process so that the cheese doesn't fall over the sides.
Add the remaining slices of pepperoni evenly to each top bun.
Place the sandwiches open faced onto a baking sheet.
Broil for 3-5 minutes but watch it very closely! Broilers are intense! You really just want to broil until the cheese is melted and has slightly golden edges, the meat is warm, and the bread is looking toasted.
Remove from oven and add toppings and dressing.
Put each top and bottom together, smash slightly so nothing falls out, and enjoy!
Wrap assembled sandwiches tightly in foil or plastic wrap and refrigerate up to 4 hours. Toast gently before serving if made ahead.
Yes, assemble up to 4 hours ahead and wrap tightly in foil or plastic wrap. Avoid adding dressing until just before serving to prevent soggy bread.
Use quality sub rolls with a sturdy crust, apply dressing directly to the bread just before eating, and layer meats and cheese to create a barrier between wet ingredients and bread.
Yes, standard pepperoni and ham work fine. The recipe suggests nitrate-free versions for dietary preference, but either will work.
Yes, lightly toasting the sub rolls adds structural integrity and prevents sogginess while warming the sandwich.
Use the per-sandwich measurements (6 oz meat, 6 pepperoni slices, 1 provolone slice, 2 tbsp dressing) and multiply by the number of servings needed.
