Italian Sub Recipe

Prep potatoes

Cut potatoes into 1/4–1/2-inch fries. Place in a bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and dry thoroughly with clean kitchen towels or paper towels.

Coat (optional)

If using cornstarch for extra crisp, toss the dried fries with 1 tablespoon cornstarch until lightly coated. Shake off excess.

Cook (fry method)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Blanch fries in batches 3–4 minutes until soft but not brown. Remove and drain on a rack. Increase oil to 375°F (190°C) then fry again in batches 2–3 minutes until golden and crisp. Drain on paper towels; season immediately with 1 tsp salt and 1/4 tsp black pepper.

Cook (oven-bake method)

If baking, preheat oven to 425°F (220°C). Toss fries with 2 tablespoons oil and spread on a baking sheet in a single layer. Bake 20–30 minutes, turning once, until golden and crisp. Season with 1 tsp salt and 1/4 tsp black pepper.

In a small saucepan or skillet over low heat, warm 1/2 cup extra-virgin olive oil with 2 minced garlic cloves. Gently heat for 2–3 minutes—do not brown the garlic. Remove from heat and stir in 1 teaspoon dried oregano, 1/4 teaspoon crushed red pepper (and 1/4 teaspoon red pepper flakes if using), 1 teaspoon fresh lemon juice, and 1/4 teaspoon salt. Let the oil steep for 5 minutes to infuse flavors. Keep warm or reheat very gently before serving.

Preheat broiler or sandwich press

Preheat your oven broiler on high or heat a sandwich press/panini grill to medium-high so you can toast the assembled subs briefly.

Assemble sandwiches

Open each roll and layer the meats evenly: 3 slices salami, 2 slices ham, and 2 slices pepperoni per sandwich (adjust to roll size). Top with 2 ounces (about 2 slices or a small handful shredded) mozzarella per sandwich. Add thinly sliced red onion (about 2 tablespoons), 2 tablespoons pepperoncini rings, optional tomato slices (2–3 slices), and shredded lettuce if using. Season the insides with a light sprinkle of 1/4 tsp kosher salt and 1/8 tsp black pepper per sandwich.

Toast

Place assembled sandwiches under the broiler on a sheet pan for 2–4 minutes, watching closely, until the cheese melts and the bread is lightly toasted. Or grill the sandwiches in a sandwich press/panini grill for about 3–5 minutes until the cheese melts and the exterior is golden-crisp. Remove when cheese is melted and bread is toasted to your liking.

Finish with hot oil

Immediately after toasting, transfer each sandwich to a plate and brush or spoon about 1 tablespoon of the warm seasoned olive oil into the interior of each sandwich (or drizzle over the top). This gives the subs a hot, aromatic finish. Serve sandwiches hot with a side of fries.