Hot Italian Sub Recipe
Pepperoni, hot Capocollo ham, salami, mozzarella, pepperoncini pepper, lettuce, tomato, and red onion with balsamic vinegar on an oven-toasted hoagie.
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
Meats & Cheese
Vegetables & Pickles
Condiments & Seasoning
Method
Prepare bread and toast
Preheat and split roll
Preheat oven broiler to high (or oven to 425°F/220°C). Using a serrated knife, carefully slice the hoagie roll lengthwise, leaving a small hinge if desired so the halves stay connected.
Lightly spread the inside cut faces of the roll with the softened butter (about 1 tablespoon total). Place the roll, cut side up, on a baking sheet.
Toast under the broiler or in the oven for 2–4 minutes until the cut side is golden and slightly crisp. Watch closely to avoid burning. Remove from oven and set aside.
Assemble meats and cheese
On the bottom half of the toasted roll, layer the meats to distribute heat and flavor evenly: first place the slices of pepperoni evenly across the length of the roll (about 12 slices).
Add the hot capocollo slices overlapping slightly on top of the pepperoni.
Top with the salami slices, arranging so that meat covers the sandwich lengthwise.
Place the sliced fresh mozzarella over the meats in an even layer (about 4 oz). If you prefer the cheese slightly melted, return the assembled bottom half with meats and cheese to the oven for 1–2 minutes under the broiler just until the mozzarella begins to soften — watch closely.
Vegetables, pickles, and seasoning
On the top half of the roll (or directly atop the cheese if you prefer everything on bottom), arrange the tomato slices evenly down the length of the sandwich.
Scatter the shredded lettuce or whole leaves over the tomato.
Add the thin red onion rings evenly, using about 1 tablespoon worth (adjust to taste).
Distribute the sliced pepperoncini peppers across the sandwich; remove seeds if you want less heat.
In a small bowl or cup, whisk together the balsamic vinegar (2 tsp) and olive oil (1 tsp). Drizzle this mixture over the vegetables and peppers.
Sprinkle the dried oregano, crushed red pepper flakes (if using), kosher salt, and freshly ground black pepper evenly across the filling.
Finish and serve
Close the sandwich by bringing the top half down. Press gently so fillings settle but do not squash the bread.
If desired, wrap the sandwich in foil and let it rest 1–2 minutes to allow flavors to marry. Slice the hoagie in half on the bias and serve immediately.