Looking for a sandwich you can make for a quick weeknight dinner, take to your next backyard BBQ, or just share, wrap and have for lunch all week? Well, this Italian Super Sub Sandwich is the answer. It’s loaded with salami, turkey breast, pepperoni and of course banana peppers.
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Whether you’re making finger food for a party, making dinner for a hungry family, or just want to make an easy lunch for a few days, this large Italian sandwich is a sure win!
What is an Italian sandwich?
In general, an Italian sandwich consists of a combination of cured meats – I like salami and pepperoni, but other options are mortadella and capicola. I also like to add roast turkey to mine, but that’s not entirely traditional.
When it comes to cheese, Provolone is standard and I like it best, but Swiss is nice too!
Along with lots of meat and cheese on an Italian sandwich, there’s usually a chopped mix of pickles and crunchy veggies to top off the sandwich.
Whether you call it an Italian sub, a hoagie, or just a party sandwich, this should definitely be in your recipe arsenal!
This is a great party sandwich option because you just make a giant sandwich and cut it into the portions you need. It can be a main course with larger portions, or you can cut smaller sandwich pieces for a larger appetizer portion.
If you don’t have any parties planned any time soon, this makes a great quick lunch or quick and easy dinner for a house full of hungry people!
The best bread for Italian sandwiches
I like a soft Italian bread for my sandwich. The key to making this loaf work is to cut it in half and remove some of the inner breading from the top half of the loaf. This gives you more space for the fillings!
Proposals and Substitutions
One of the funnest things to do for a sandwich like this is go to your favorite deli and just pick out some charcuterie to add to your sandwich.
Don’t think you have to stick to a specific recipe, but try to keep the proportions consistent. For a whole sandwich, I try to shoot 12-16 ounces of meat and 6-7 ounces of cheese. could you use more Secure. But that’s a good guideline.
When it comes to veggies, you can definitely get creative. Any pickled olive or vegetable can work. Look for giardiniera (spicy or mild) or banana peppers. You can also buy a pre-mixed olive tapenade spread and use that!
Tips and tricks for packing this sandwich
If you’re packing this for a party on the go, I’d recommend wrapping the sandwich whole and chopping when you get where you’re going. This will help the sandwich not fall apart. You can also use toothpicks or small skewers to secure the sandwich portions.
On the other hand, if you keep the sandwich in your fridge for a quick lunch, chop it up completely and wrap the sandwiches individually so you can grab them and go!
Prepare an Italian sandwich
This sandwich is absolutely fine to make a few days in advance. My wife and I ate this sandwich for three days and it was great even on the third day.
Like I said, I wouldn’t take it much further. After that, the bread gets really soggy and the veggies lose their shine!
You need a sandwich, we have recipes!
- Italian grilled cheese sandwiches
- Pan Bagnat (French Tuna Sandwich)
- French sous vide dip sandwiches
- Rocket, mozzarella, tomato on focaccia
- Cuban Sandwich (Cubano)
- Turkey grilled cheese sandwich with pickled onions
Video: How to make an Italian sub sandwich
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How to Make an Italian Sub Sandwich
Italian sub sandwich
ingredients
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1 big bread Italian bread
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1/3 Cup mayonnaise
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4 ounces Genoa salami
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4 ounces pepperoni
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8th ounces fried turkey breast
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6 ounces Provolone cheese
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2 cups chopped iceberg lettuce
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1/2 cup chopped tomatoes
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1/4 Cup inserted cut banana peppers (pepperoni)
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1/4 Cup chopped Kalamata olives
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3 to 4 tablespoon Extra virgin olive oil
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2 tablespoon red wine vinegar
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2 teaspoon dried Italian spice
method
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Prepare bread:
Halve the Italian bread lengthways with a serrated knife. Hollow out some bread in the top half of the loaf. This will give you more room for toppings and ensure the sandwich doesn’t fall apart. Just don’t go too deep. They still need it to hold together. (Use the leftover bread to make breadcrumbs!)
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Layer meat and cheese:
Spread mayonnaise on bottom half of bread. Layer the meat and cheese on the bottom of the loaf in any order. I prefer to put the cured meat on the bottom, then turkey, then cheese, but there’s no science for that.
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Finish the sandwich:
Cut the iceberg lettuce, tomatoes, banana peppers and olives into small pieces. Place a bed of lettuce on the top half of the loaf (which has been hollowed out slightly).
Garnish with chopped tomatoes, peppers and olives. Drizzle the vegetables generously with extra virgin olive oil, red wine vinegar and Italian seasoning. Bring the two halves of bread together and press lightly.
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Cut and serve sandwich:
Cut the large sandwich into six equal pieces. Serve immediately or wrap and save for later.
leftovers! If you’re not going to serve it right away, cut the sandwich into portions and wrap each portion tightly in plastic wrap. Sandwiches keep well in the fridge for 2-3 days.
| nutritional information (per serving) | |
|---|---|
| 718 | calories |
| 46g | Fat |
| 42g | carbohydrates |
| 34g | protein |
