Italian Subs Recipe

Prepare rolls

If desired, split the Italian sub rolls lengthwise but keep them hinged. Lightly toast the cut sides in a skillet or oven at 375°F (190°C) for 3–5 minutes with a thin brush of butter or olive oil until just golden. Remove and keep warm.

Layer meats and cheese

Open each roll and layer meats in this order for even flavor distribution: 3 slices of Genoa salami, 2 slices of capicola, 2 slices of mortadella (or bologna). Fold slices if necessary so they fit the roll length. Top the meats with 2 slices of provolone cheese (place cheese directly on meats so it melts slightly from the warm roll).

Add vegetables

Evenly distribute shredded iceberg lettuce (about 1/2 cup per sandwich), 4–5 thin tomato slices, several red onion rings, and 2 pepperoncini slices per sandwich. Season tomato slices lightly with kosher salt and freshly ground black pepper.

Make Italian dressing

In a small bowl or jar combine 6 tablespoons extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon dried basil and crushed red pepper to taste. Whisk or shake vigorously until emulsified. Taste and adjust salt and pepper as needed.

Assemble sandwiches

Brush or drizzle about 1 1/2 tablespoons of the dressing inside each sandwich (adjust to preference). If using mayonnaise, spread about 1 tablespoon on the top or bottom half of each roll before adding meats. Add optional pickles or olives if desired.

Finish and serve

Close the sandwiches, press gently to compact, and slice each in half. If you prefer a warm sandwich, return to the skillet or panini press for 1–2 minutes to melt the cheese. Serve immediately with extra dressing on the side.

For a crisper finish, toast the outside of the closed sandwich in a hot skillet with a little butter or olive oil for 1–2 minutes per side until golden. Adjust optional ingredients (pickles, olives, pepper flakes) to taste before serving.