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Italian Sub Sandwich
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Whether you call it an Italian sub, hero, hoagie, or grinder, this classic deli-style sandwich is layered with cured Italian meats, provolone cheese, crisp lettuce, tomatoes, and zesty peppers. My love for the ultimate Italian sub goes back to my dad, who used to make this overstuffed sandwich for us before long days on the river in Montana. Later, living near Bay Cities in Santa Monica – home of the legendary Godmother sandwich – I was spoiled with one of the best Italian subs in Los Angeles, piled high with deli meats and “the works.”
This homemade Italian sub is built on an entire loaf of crusty bread, making it perfect for sharing at parties, tailgates, or beach picnics. It’s hearty, flavorful, and easy to customize with your favorite toppings. Just be sure to assemble it close to serving time to keep the bread from getting soggy. Once you’ve tried this, it’s worth diving into this Tuscan turkey sandwich recipe or this croissant club sandwich to satisfy those sandwich cravings.
What meats are in an Italian sub sandwich?
Italian subs are made with many of my favorite types of charcuterie meats/ cold cuts layered onto one sandwich. While a variation of cold cuts and cured meats can be used, I use a combination of:
- Capicola
- Salami
- Ham
- Prosciutto
- Mortadella
Key ingredients in this Recipe
- Prosciutto – Everyone’s favorite charcuterie! Prosciutto is a whole muscle salumi served sliced paper-thin.
- Capicola – This salami is made from dry-cured pork neck, specifically the muscle running from the neck to the rib of the pig, and spiced with cloves, cinnamon and nutmeg.
- Ham – I prefer to use dry-cured, slightly smokey black forest ham. I get it freshly cut at the deli-counter rather than buying pre-sliced and pre-packaged ham which often has additives.
- Mortadella – While many other sausages have a coarse grind of meat, Mortadella consists of cooked, cured pork emulsified into a purée and then combined with cubes of fat, peppercorns, pistachios and other spices giving the cross-section a colorful, marbled look.
- Provolone cheese – Provolone is a mild, semi-hard Italian cheese made of cow’s milk. It has a mild, nutty texture and creamy flavor. It’s also similar to havarti. I buy deli-sliced cheese so that it’s evenly sliced for sandwiches.
A full ingredient list with exact amounts can be found in the recipe card below.
pro tip
To cut the potency of the red onions, soak them in cold water for a few minutes before adding them to the sandwich.
Top Tips for an Italian Sub Sandwich
- Good bread. Look for a fairly wide Italian loaf or hoagie roll with a plush interior. This works best because it holds up to the layers of meat, cheese, and condiments without becoming soggy. Skip a baguette – it will be too hard.
- Mayo + oil and vinegar. I think the only thing worse than a soggy sub is a dry sandwich. While not always traditional I like adding a swipe of mayonnaise to the bread. I opt to add the seasoned oil and vinegar until just before serving.
- Fold the meats. Fold your variety of meats and add them to the sandwich – this allows them to stack best without creating a slippery filling that will shoot out of the sandwich.
- Thinly sliced toppings. Thinly slice the tomatoes and onions and shred the lettuce! It will add the best texture.
Swaps and Substitutions
- While I love the acidic, mild flavor of pepperoncini you can swap them for pickled hot cherry peppers or Calabrian chilies for added heat.
- Try swapping the mayonnaise for a Calabrian chili mayo.
- Switch up the meats – try swapping ham for turkey or roast beef.
How to make an Italian Sub (Step-by-Step)
Spread the mayo on the bottom half of the loaf of bread.
Layer slices of ham, capicola, salami, mortadella, and prosciutto. Top with slices of the provolone cheese. Top with slices of tomatoes and season with salt and pepper. Add the onions and lettuce over the top.
In a small bowl whisk together the oil, vinegar and oregano until emulsified. Drizzle over the sub. Add pepperoncini peppers (if using).
Close the sandwich and cut into 4 equal sections. Serve immediately.
How to Prep this Recipe in Advance
It’s best to assemble this Italian sub sandwich shortly before serving so the bread doesn’t get soggy. If making ahead for a picnic or party, wrap the sandwich tightly in plastic wrap and wait to add wetter ingredients like the oil and vinegar until just before serving.
FAQ – Frequently Asked Questions
An Italian sub (also often called a hero, grinder, or hoagie depending on where you are regionally) is a layered deli sandwich made with Italian cured meats like salami, capicola, and mortadella, provolone cheese, crisp lettuce, tomatoes, onions, and tangy peppers, all served on a crusty loaf of bread.
Classic Italian subs typically include a mix of Italian cured meats like salami, mortadella, capicola, and prosciutto. You can also add turkey, ham, pepperoni, or roast beef for a twist.
Traditional toppings include shredded iceberg lettuce, sliced tomatoes, onions, pepperoncini, roasted red peppers or hot cherry peppers, and a drizzle of Italian dressing or combination of olive oil and vinegar.
Yes! But it’s best to assemble it shortly before serving so the bread doesn’t get soggy. If making ahead for a picnic or party, wrap the sandwich tightly in plastic wrap and wait to add wetter ingredients like the oil and vinegar until just before serving.
Italian subs pair well with potato chips, pasta salad, coleslaw, antipasto salad, or even a simple green salad.
Yes! Toasting the bread and warming the sandwich in the oven or in a panini press melts the cheese and gives the sub a gooey, hot twist, similar to a pressed Italian panini.
Other Recipes to Try
If you enjoyed this Italian sandwich recipe, give these a try:
- Confit Tuna Sandwich
- Pressed Patty Melt with Sriracha Mayo
- BLT with Spicy Mayo and Avocado
- Brie and Prosciutto Sandwich
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Italian Sub Sandwich
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Ingredients:
- 2 tablespoons mayonnaise
- 1 (16-inch) loaf Italian bread or hoagie roll with sesame seeds, halved lengthwise
- 6 slices smoked boar’s head ham
- 12 slices Capicola
- 10 slices thinly sliced Genoa Salami
- 8 slices mortadella
- 8 slices Prosciutto
- 5 slices deli-sliced provolone cheese, halved lengthwise
- 1 medium beefsteak tomato, thinly sliced
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ¼ cup thinly sliced red onion
- 1½ cups shredded iceberg lettuce
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Sliced pepperoncini peppers (optional)
Instructions:
- Spread the mayo on the bottom half of the loaf of bread.
- Layer slices of ham, capicola, salami, mortadella, and prosciutto. Top with slices of the provolone cheese. Top with slices of tomatoes and season with salt and pepper. Add the onions and lettuce over the top.
- In a small bowl whisk together the oil, vinegar and oregano until emulsified. Drizzle over the sub. Add pepperoncini peppers (if using).
- Close the sandwich and cut into 4 equal sections. Serve immediately.
Notes:
Nutrition:
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A healthy and delicious food, I will make it tonight
Boo, as the elders die off, the makings of a true grinder is fading away. Especially as foodies create their own idea of the classic and call it the classic!
A grinder starts with a crispy outside, fluffy inside, sandwich roll. This is topped with ham – hard salami – provalone, broiled until there is beautiful golden melted cheese. This is topped with shredded iceburg lettuce – chopped onions & pepperoncinnis. EVOO, red wine vinegar and italian seasoning finish it off. Enjoy, you will thank me!
I made these sandwiches for the football games this weekend. They were the hit of the party! This Italian sub is perfect! The combination of meats, cheese, lettuce, tomatoes, seasonings & oil – so delicious! In fact it was so good, we will be making them again next week for the Super Bowl!
These subs were so good! I made this for a picnic and they were the hit of the party. Having good bread and quality meats was definitely a game changer!
I love a good Italian sub, and I totally enjoyed this one!
So happy to hear it!