Baked Italian Sub Sandwiches
Hot, melty Italian sub sandwiches layered with salami, capicola, banana peppers, and provolone on toasted hoagie rolls. They are fast to make and perfect for game day or an easy family dinner.
Servings: 6 sandwiches
Ingredients
- 6 hoagie or sub rolls sliced lengthwise with the hinge attached
- 18 slices capicola hot ham
- 18 slices Genoa salami
- 1 cup banana peppers sliced
- 6 slices provolone cheese
- Italian dressing for serving
- Optional, for serving: shredded lettuce, sliced tomatoes, pepperoncini, sliced olives, red onions
Instructions
- Preheat the oven to 350°F. Slice each roll lengthwise without cutting all the way through, leaving the hinge attached so it can hold the fillings. Set the rolls split-side up in a 9x13-inch baking pan.
- Bake the rolls for 5 minutes, just until lightly toasted. This quick toast is what keeps them from going soggy once the fillings go in.
- Layer 3 folded slices of capicola onto the bottom of each roll, then top with 3 folded slices of salami. Folding the meat adds height and that satisfying deli-stacked look.
- Spoon the sliced banana peppers evenly over the meat on all 6 sandwiches.
- Fold each slice of provolone in half and lay it over the peppers, covering the fillings so the cheese can melt down over everything.
- Return the pan to the oven and bake for 20 minutes, until the provolone is fully melted and the subs are hot through. Serve right away with Italian dressing for dipping.
Notes
- Use sturdy rolls. Hoagie or sub rolls work best: soft enough to bite easily, firm enough that they won't collapse under the fillings.
- Don't slice all the way through. Leaving the hinge intact lets each roll cradle the meat, peppers, and cheese instead of falling apart.
- Toast before filling. The 5-minute pre-bake is the key to bread that stays firm instead of turning soggy.
- Add wet toppings after baking. Lettuce, tomato, mayo, and mustard go on once the subs come out of the oven, so nothing wilts.
- Don't skip the dressing. Italian dressing for dipping is the oil-and-vinegar style sauce that gives a classic sub its flavor.
- Swap the meats freely. Pepperoni, mortadella, or deli ham all work. Stick with cured Italian-style meats for that classic taste.
- Make ahead: Assemble the subs unbaked, cover, and refrigerate. Bake straight from the fridge, adding a few minutes to the time.
- Storage: Wrap and refrigerate up to 4 days. Reheat wrapped in foil at 350°F for 5 to 10 minutes, until warmed through.
Nutrition
Calories: 591kcal | Carbohydrates: 35g | Protein: 37g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 2148mg | Potassium: 434mg | Fiber: 2g | Sugar: 5g | Vitamin A: 317IU | Vitamin C: 17mg | Calcium: 230mg | Iron: 12mg
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