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Classic Italian Sub Sandwich

Jessica T. Brown
A classic Italian sub layered with turkey, Genoa salami, pepperoni, Provolone cheese, and fresh vegetables, drizzled with olive oil and red wine vinegar.
Ready in just 15 minutes, this sandwich is perfect for lunch, picnics, or casual dinners.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Dish
Cuisine Italian
Servings 6

Equipment

  • 1 serrated knife
  • 1 cutting board
  • 1 large loaf pan or plate for assembly
  • 1 mixing bowl for vegetables
  • 1 spoon for drizzling oil and vinegar

Ingredients
  

  • 1 large loaf Italian bread
  • 1/3 cup mayonnaise
  • 4 oz Genoa salami
  • 4 oz pepperoni
  • 8 oz roasted turkey breast
  • 6 oz Provolone cheese
  • 2 cups chopped iceberg lettuce
  • 1/2 cup chopped tomatoes
  • 1/4 cup pickled sliced banana peppers pepperoncini
  • 1/4 cup chopped Kalamata olives
  • 3 –4 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 tsp dried Italian seasoning

Instructions
 

  • Prepare the Bread Base: Start by placing your large Italian loaf on a cutting board. Using a serrated knife, carefully slice the loaf in half lengthwise.
    Hold the bread steady as you saw slowly to avoid squishing it.
    Once split, gently scoop out a portion of the soft interior from the top half.
    This creates space for all the fillings without overstuffing, helping the sandwich hold together while eating.
    Save the scooped-out bread to make breadcrumbs or croutons later.
  • Spread the Mayonnaise Layer: Take the bottom half of the loaf and spread 1/3 cup of mayonnaise evenly over the surface.
    The mayonnaise adds moisture and richness, acting as a flavorful base that complements both the meats and vegetables.
    Use a spatula or butter knife to create a smooth, even layer that reaches all edges of the bread.
  • Layer the Meats: Begin layering the cured and cooked meats over the mayonnaise.
    Start with the Genoa salami (4 ounces), arranging slices so they slightly overlap for consistent flavor in each bite.
    Next, layer 4 ounces of pepperoni, followed by 8 ounces of thinly sliced roasted turkey breast.
    The combination ofcured and lean meats gives the sandwich a balanced, savory profile.
    Adjust the order according to preference, but layering cured meats first helps support the cheese and vegetables.
  • Add the Cheese Layer: Top the meats with 6 ounces of Provolone cheese. Lay the slices evenly to cover the surface of the sandwich.
    Provolone melts slightly from the warmth of the bread and meats, binding the layers together.
    This creates a creamy texture and adds depth to the flavor of every bite.
  • Prepare the Vegetables: In a separate bowl, chop 2 cups of iceberg lettuce, 1/2 cup of tomatoes, 1/4 cup of banana peppers, and 1/4 cup of Kalamata olives.
    Aim for uniform, bite-sized pieces so that every sandwich portion gets a balanced mix of vegetables.
    The fresh vegetables add crunch, color, and a burst of tangy flavor, balancing the richness of the meats and cheese.
  • Assemble the Vegetable Top Layer: Place the scooped-out top half of the loaf on your workspace. Add a bed of chopped lettuce first, spreading it evenly.
    Layer the tomatoes, banana peppers, and olives on top. Drizzle 3–4 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar over the vegetables.
    Sprinkle 2 teaspoons of dried Italian seasoning evenly.
    The oil and vinegar dress the vegetables, enhancing their natural flavors while seasoning every bite.
  • Combine the Sandwich Halves: Carefully bring the two halves of the loaf together, aligning them so the bottom layer of meats and cheese meets the top layer of dressed vegetables.
    Press lightly along the length of the sandwich to ensure it stays intact.
    Avoid pressing too hard, which can cause the sandwich to become soggy or the fillings to spill out.
  • Cut into Portions: Using a serrated knife, slice the assembled sandwich into six even portions.
    Saw gently with a back-and-forth motion to maintain the shape and integrity of the layers.
    Cutting the sandwich this way ensures consistent portion sizes for serving or storing.
  • Serve or Store: Serve immediately for a fresh, crunchy experience.
    If not eating right away, wrap each portion tightly in plastic wrap or parchment paper and store in the refrigerator.
    The sandwich keeps well for 2–3 days.
    For longer storage, consider assembling the meat and cheese layers in advance and adding the vegetables just before serving to prevent sogginess.
  • Optional Flavor Enhancements: For extra flavor, consider adding sliced red onions, roasted red peppers, or a dash of hot sauce to the vegetables.
    You can also lightly toast the bread before assembling for added crunch.
    Experimenting with your favorite Italian deli meats or cheeses can customize the sandwich to suit your taste.

Notes

  • Use a fresh, crusty Italian loaf for the best texture and flavor.
  • Scoop out only enough bread to accommodate fillings without compromising structure.
  • Adjust meats and cheese to taste or swap with your favorite deli selections.
  • Dress the vegetables just before assembling to prevent the bread from becoming soggy.
  • This sandwich can be customized with additional veggies like cucumbers, roasted peppers, or onions.
  • Wrap leftovers tightly to maintain freshness and crunch.