Italian Sub Recipe

Slice roll

If using a whole roll, slice it lengthwise leaving a small hinge if you like (or split fully). If you prefer a slightly toasty sandwich, preheat a skillet or oven broiler and warm the cut sides for 1–2 minutes until lightly golden. Remove and set aside.

Make dressing

In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard (if using), mayonnaise (if using), dried oregano, salt, and black pepper until emulsified. Taste and adjust seasoning; set aside.

Prepare tomato and onion

Wash and thinly slice the tomato. Lightly season tomato slices with the optional 1/8 tsp salt and set on a paper towel to drain for 5 minutes if tomatoes are very juicy. Thinly slice the red onion and separate into rings.

Arrange meats and cheese

On a clean work surface or plate, lay out the salami, ham, and mortadella. Stack or slightly overlap slices to create a layered effect. Fold each slice in half or thirds if the roll is narrow. Place the provolone slices on top of the stacked meats.

Spread the dressing evenly on both cut sides of the roll (about half on each side). If using mustard or mayonnaise separately, you can spread a thin layer on one side before adding dressing.

On the bottom half of the roll, place the stacked meats and provolone so they cover the length of the bread. Layer the sliced tomato over the cheese, followed by shredded lettuce and red onion rings. Add sliced hot cherry peppers or pepperoncini if you like heat.

Drizzle any remaining dressing over the vegetables and sprinkle with crushed red pepper flakes if desired.

Close the sandwich tightly. Press down gently to compress the filling, then, using a serrated knife, cut the sandwich in half (or into portions).

Serve immediately. For a more authentic deli texture, wrap the sandwich in parchment paper and let rest 3–5 minutes to allow flavors to meld before serving.