Italian Special Sub Recipe

Name: Nate’s Italian Kitchen on Campbells Italian Special Sub Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 each Italian long sandwich roll (12-inch), preferably soft inside with crisp crust; 2 tbs Mayonnaise; 1 tbs Dijon or mild brown mustard; 1 tbs Olive oil; 1 tsp Red wine vinegar; 1 tsp Dried oregano; 1 tsp Black pepper, freshly ground; 3 oz Prosciutto, thinly sliced; 3 oz Genoa salami, thinly sliced; 2 oz Pepperoni, thinly sliced; 2 oz Capicola (capocollo), thinly sliced; 2 oz Mortadella, thinly sliced; 4 slices Provolone cheese, sliced; 1 cup Lettuce (romaine or green leaf), shredded or whole leaves; 1 each Tomato, ripe, thinly sliced; 0.25 each Red onion, thinly sliced into rings; 2 each Hot cherry peppers or pepperoncini, sliced (optional); 0.25 tsp Kosher salt; 0.25 tsp Freshly ground black pepper

Inspired by Nate’s Italian Kitchen on Campbell

Time20m

Serves2

Prosciutto, salami, pepperoni, capicola, mortadella, provolone

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Bread & Build

1 each Italian long sandwich roll (12-inch), preferably soft inside with crisp crust

2 tbs Mayonnaise

1 tbs Dijon or mild brown mustard

1 tbs olive oil

1 tsp red wine vinegar

1 tsp Dried oregano

1 tsp Black pepper, freshly ground

Meats & Cheeses

3 oz Prosciutto, thinly sliced

3 oz Genoa salami, thinly sliced

2 oz Pepperoni, thinly sliced

2 oz Capicola (capocollo), thinly sliced

2 oz Mortadella, thinly sliced

4 slices Provolone cheese, sliced

Fresh Veggies & Extras

1 cup Lettuce (romaine or green leaf), shredded or whole leaves

1 each Tomato, ripe, thinly sliced

1/4 each Red onion, thinly sliced into rings

2 each Hot cherry peppers or pepperoncini, sliced (optional)

1/4 tsp Kosher salt

1/4 tsp Freshly ground black pepper

Method

Bread & Build

Prep and dress the roll

Slice the 12-inch roll lengthwise, leaving a hinge if you prefer to keep it attached. In a small bowl, whisk together mayonnaise, Dijon mustard, olive oil, red wine vinegar, dried oregano, and 1/2 teaspoon freshly ground black pepper (reserve remaining pepper). Spread the mayonnaise-mustard mixture evenly on both cut sides of the roll.

If you like a slightly softer interior and crisp crust, toast the cut roll face-up under a broiler for 1–2 minutes until just golden (watch closely). Allow to cool 30 seconds before building.

Meats & Cheeses

Layer the meats in alternating folds to create volume and even flavor across the sandwich: start with provolone slices directly on the bottom bread half (this creates a barrier so bread doesn't get soggy), then arrange prosciutto, salami, pepperoni, capicola, and mortadella. Aim for even coverage from end to end. Total meat weight should be about 12 oz combined.

If you prefer the cheese slightly melty, place the assembled meat-and-cheese side under a broiler for 20–30 seconds until the provolone just softens (optional).

Fresh Veggies & Extras

On the top half of the roll, layer shredded lettuce, sliced tomato, and red onion evenly. Scatter sliced hot cherry peppers or pepperoncini if using. Sprinkle the vegetables with kosher salt and the remaining 1/4 teaspoon black pepper.

Close the sandwich, press gently to compact the fillings slightly, and, using a serrated knife, cut the sub into 2 or 3 portions for serving. Serve immediately.