Hot Subs Recipe

Slice and sweat

Thinly slice the yellow onion, green bell pepper, and mushrooms. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, 4–5 minutes until softened. Add the mushrooms and minced garlic and cook 2–3 more minutes until mushrooms release moisture and vegetables are tender. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove vegetables to a bowl and set aside.

Warm meats

In the same skillet (add a touch of oil if dry), add the sliced Italian sausage and cook 2–3 minutes to reheat and brown edges. Push sausage to one side and add the roast beef and turkey just to warm through for 1–2 minutes — do not overcook. Sprinkle 1/4 tsp salt, 1/8 tsp black pepper, and 1/2 tsp dried oregano over the meats. Stir together with the cooked vegetables so fillings are evenly combined; keep skillet on low heat.

Pour marinara (1 1/2 cups) into the skillet with the meats and vegetables. Add remaining 1/2 tsp oregano, 1 tsp dried basil, and 1/2 tsp crushed red pepper flakes. Stir to combine and simmer gently for 3–4 minutes until heated through and slightly thickened. Taste and adjust salt and pepper as needed.

Prep rolls

Preheat oven broiler or set oven to 425°F (220°C). Slice each roll lengthwise, leaving a small hinge if desired. Spread about 1/2 tablespoon butter on the cut sides of each roll.

Toast

Place rolls cut-side up on a baking sheet and broil or bake 2–4 minutes until edges are lightly golden and butter melted — watch carefully to avoid burning.

Fill and cheese

Open each toasted roll and spoon an even portion of the meat-vegetable-sauce mixture into the bottom half of each roll (about 1 1/4 cups filling per roll). Top each filled roll with 2 slices provolone and a sprinkle (about 1/4 cup) of shredded mozzarella.

Melt cheese

Return filled subs to the oven and broil or bake 2–4 minutes until cheese is melted and bubbly. Remove from oven.

If desired, add fresh basil leaves and pickled banana peppers to each sandwich before closing. Close sandwiches, slice in half, and serve hot.