Italian Sub Sandwiches

Name: Italian Sub Sandwiches
Prep time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 sub buns (or 1 loaf Italian bread cut into 3 pieces- you'll only use 2); 12 ounces ham or turkey (6 ounces per sandwich) (uncured (no nitrates/nitrites added) preferrably); 12 slices pepperoni (6 slices per sandwich) (12 small slices or 8 large (uncured preferreably)); 4 slices provolone cheese (2 per sandwich); 4 tablespoons Italian dressing (2 Tablespoons per sandwich); lettuce; tomatoes; banana pepper rings

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.

🌍American 🏷️Sandwich

Total

Servings

2

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Rainierobinson · by Rainie Robinson, MS, RDN, IBCLC, CDCES

Ingredients

2 sub buns (or 1 loaf Italian bread cut into 3 pieces- you'll only use 2)

12 ounces ham or turkey (6 ounces per sandwich) (uncured (no nitrates/nitrites added) preferrably)

12 slices pepperoni (6 slices per sandwich) (12 small slices or 8 large (uncured preferreably))

4 slices provolone cheese (2 per sandwich)

4 tablespoons Italian dressing (2 Tablespoons per sandwich)

lettuce

tomatoes

banana pepper rings

8 Ingredients

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Instructions

1
Turn oven to broil on high and leave door ajar.
2
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.
3
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.
4
Add 6 small slices of pepperoni and the turkey or ham to the bottom bun.
5
Move to the top bun and add a cheese layer there. Repeating the process so that the cheese doesn't fall over the sides.
6
Add the remaining slices of pepperoni evenly to each top bun.
7
Place the sandwiches open faced onto a baking sheet.
8
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.
9
Remove from oven and add toppings and dressing.
10
Put each top and bottom together, smash slightly so nothing falls out, and enjoy!

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Tips & Notes

Pro tips

Layer meats and cheese in alternating pattern rather than stacking them flat—this distributes flavors and prevents sliding.
Chill the sandwich for 15–30 minutes after assembly to help flavors meld and keep the structure firm when cutting.
Toast the sub rolls lightly before assembling to create a moisture barrier and prevent sogginess from dressing and fresh vegetables.

Substitutions

Ham or turkey → roast beef or capicola (adjusts flavor profile to preference)
Provolone → fresh mozzarella or Swiss cheese (changes texture and mildness)
Italian dressing → balsamic vinaigrette or oil-and-vinegar mix (shifts acidity and flavor)
Banana pepper rings → roasted red peppers or jalapeños (varies heat and sweetness)

Storage & make-ahead

Wrap assembled sandwiches tightly in foil or plastic wrap and refrigerate up to 4 hours. Toast gently before serving if made ahead.

Common Questions

Can I make Italian subs ahead of time?

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.

What's the best way 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.