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Italian Submarine Sandwich

    Italian Submarine Sandwich

    This huge Italian sandwich is a winner in every situation: as party food, as supper for a hungry family, or as a few days’ worths of simple lunches.

    The combination of supple Italian bread, salty cured meats, and crisp pickled vegetables is a match made in heaven. The nicest thing is that you only have to bake one big loaf and then slice it up for everyone to enjoy. The meal is complete. Even lunch! Also known as party munchies! And now I wonder why I bothered to create separate sandwiches in the first place.


    What Constitutes an Italian Sandwich?

    I like salami and pepperoni, although mortadella and capicola are also common in Italian subs and sandwiches. My favorite addition is roast turkey, which isn’t the most conventional ingredient.

    As far as cheeses go, provolone is the norm and my personal favorite, although Swiss cheese is also very good.

    To complement the meats and cheeses, Italian subs often include a variety of chopped pickled and crispy veggies.

    You need this dish in your collection whether you call it an Italian sub, a hoagie, or simply a party sandwich.


    Here’s Why Italian Subs Are the Perfect Party Food

    One large sandwich may be made and then cut into as many servings as are required, making this a fantastic choice for a party. Larger servings might serve as the main attraction, while smaller bites can act as an appetizer.

    Great for quick lunches or a simple supper for a hungry family if you aren’t hosting any events soon!

    Superior to All Others When Making Italian Sandwiches

    When it comes to making sandwiches, I like a soft Italian loaf. In order to make this loaf edible, you must split it in half and remove part of the interior breading from the top half. In other words, this will make place for additional fillings!


    Alternatives and Suggestions

    Going to your favorite deli and picking out a few different kinds of cured meats to put on your sandwich is a lot of fun.

    Try to maintain the proportions about the same, but there’s no need to follow a precise formula. I like to aim for 12-16 ounces of meat and 6-7 ounces of cheese for a full sandwich. Do you need more? Sure. But it serves as a useful standard.

    A creative license is granted while dealing with veggies. You may use any kind of olive or vegetable pickling. Try to find either spicy or mild giardiniera or some banana peppers. To save time, you may alternatively use a jar of olive tapenade spread that has already been prepared.

    Preparing This Sandwich: Hints & Tips

    I would suggest covering the sandwich intact and slicing it into bite-sized pieces once you reach to your destination if you are taking this as a party on the move. To prevent the sandwich from disintegrating, do that. Sandwiches may be held together with little more than toothpicks or tiny skewers.

    However, if you want to store the sandwich in the fridge for quick lunches, it’s best to cut it into smaller pieces and wrap them separately in plastic.


    Prepared Italian Sandwiches for Later

    You may safely prepare this sandwich up to a week in advance. This sandwich was so good that my wife and I ate it for three days in a row.

    However, I wouldn’t go too much beyond that. By then, the bread has become quite mushy, and the veggies have lost their shine.


    • One huge loaf of Italian bread
    • Combine with a tablespoon and a third of mayonnaise.
    • Salami di Genoa, 4 ounces
    • The equivalent of 4 ounces of pepperoni
    • Roasted turkey breast weighing in at 8 ounces
    • Measure out 6 ounces of Provolone cheese.
    • Finely slice 2 cups of iceberg lettuce
    • About half a cup of chopped tomatoes
    • Banana peppers, sliced and pickled to a 1/4 cup (pepperoncini)
    • Kalamata olives, roughly chopped, 1/4 cup
    • To taste, add more or less extra virgin olive oil to taste.
    • Red wine vinegar with Italian spice by the tablespoon


    1. For the bread:


    Use a serrated knife to slice the Italian bread in half lengthwise. Get a bread knife and remove part of the bread off the top of the loaf. This will allow for additional fillings and prevent the sandwich from falling apart as you eat it. Don’t go too deeply into it. For the time being, it is necessary for stability.

    2. Put the meats and cheeses in layers:


    The bottom half of the bread should be mayonnaise. Distribute the meats and cheeses evenly on the bottom of the bread. There’s no hard and fast rule, but I usually start with the cured meats, then the turkey, and last the cheese.

    3. To complete the sandwich:

    Finely dice the olives, pepperoncini, tomatoes, and iceberg lettuce. Cover the top of the bread with a bed of lettuce (that has been hollowed slightly).


    Chopped tomatoes, peppers, and olives make a great topping. Toss the veggies in a generous amount of red wine vinegar, extra virgin olive oil, and Italian spice. Gently press the two sides of the bread together.

    4. If you’re serving the sandwich, cut it up

    Dividing the giant sandwich into bite-sized pieces. Prepare and serve right now, or wrap and save for later.

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