Italian Artichoke Sub Recipe

Name: Nate’s Italian Kitchen on Campbells Italian Artichoke Sub Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 each Italian hoagie roll (8–10 inch); 2 tbs mayonnaise; 1 tbs extra-virgin olive oil; 2 oz prosciutto (thinly sliced); 2 oz mortadella (thinly sliced); 2 oz hard salami (thinly sliced); 1 oz pepperoni (sliced); 1 oz capicola (thinly sliced); 2 slices provolone cheese (sliced); 4 pieces marinated artichoke hearts (quartered); 1 cup lettuce (iceberg or romaine), shredded; 4 slices tomato (ripe), thinly sliced; 3 slices dill pickle slices; 6 rings banana pepper rings (optional); 2 tbsp mixed olives (sliced) - optional; 1 tsp red wine vinegar; 1 tsp extra-virgin olive oil (for drizzle); 1 tsp dried oregano; 1 tsp freshly ground black pepper; 0.25 tsp sea salt

Inspired by Nate’s Italian Kitchen on Campbell

Time15m

Serves1

Prosciutto, Mortadella, salami, pepperoni, capicola, marinated artichokes provolone, lettuce, tomato, pickle, olive oil, oregano

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Ingredients

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Bread & Spread

1 each Italian hoagie roll (8–10 inch)

2 tbs Mayonnaise

1 tbs extra-virgin olive oil

Meats & Cheese

2 oz prosciutto (thinly sliced)

2 oz mortadella (thinly sliced)

2 oz hard salami (thinly sliced)

1 oz pepperoni (sliced)

1 oz capicola (thinly sliced)

2 slices provolone cheese (sliced)

Vegetables & Pickles

4 pieces marinated artichoke hearts (quartered)

1 cup lettuce (iceberg or romaine), shredded

4 slices tomato (ripe), thinly sliced

3 slices dill pickle slices

6 rings banana pepper rings (optional)

2 tbsp mixed olives (sliced) - optional

Seasoning & Finish

1 tsp red wine vinegar

1 tsp extra-virgin olive oil (for drizzle)

1 tsp Dried oregano

1 tsp freshly ground black pepper

1/4 tsp sea salt

Method

Bread & Prep

Prepare roll

Warm the hoagie roll briefly (optional) — 10–15 seconds in a microwave or 3–4 minutes in a 350°F/175°C oven wrapped in foil. Slice the roll lengthwise without cutting completely through, leaving a hinge.

Spread mayonnaise evenly on the bottom half of the roll. Brush 1 tablespoon olive oil on the inside of the top half of the roll.

Assemble Meats & Cheese

Layer the sliced meats on the bottom half of the roll in this order for balanced flavor and texture: prosciutto, mortadella, salami, pepperoni, then capicola. Fan the slices so they slightly overlap and cover the length of the roll.

Top the meats with the provolone slices, distributing them evenly so each bite contains cheese.

Vegetables & Pickles

Drain the marinated artichoke hearts well and quarter them if not pre-cut. Arrange the artichoke quarters on top of the provolone, distributing them along the sandwich.

Evenly layer the shredded lettuce over the artichokes, then place the tomato slices on top of the lettuce. Add the dill pickle slices where they fit — either along the length of the sandwich or at one end, depending on preference.

If using banana pepper rings or sliced olives, scatter them now for a bright, briny contrast.

Seasoning & Finish

In a small bowl, combine 1 tsp red wine vinegar with 1 tsp extra-virgin olive oil, dried oregano, a pinch of sea salt, and freshly ground black pepper. Stir to emulsify briefly.

Drizzle the vinaigrette evenly over the vegetables and meats. Sprinkle the remaining 1 tsp dried oregano (if desired) for extra aroma.

Close the sandwich and press gently to compact the layers. If serving later or to help set, wrap tightly in parchment paper and press for 10 minutes. Slice the sandwich in half on the diagonal and serve immediately.