Description
This classic Italian Sub Sandwich recipe combines a crispy Italian bread loaf with layers of savory Genoa salami, pepperoni, roasted turkey breast, and semi-aged Provolone cheese. Fresh iceberg lettuce, chopped tomatoes, pickled banana peppers, and Kalamata olives add crunch and tang, all brought together with a drizzle of extra virgin olive oil, red wine vinegar, and Italian seasoning. Perfect for a quick, satisfying meal that serves six.
Ingredients
Scale
Bread and Spread
- 1 large loaf Italian bread
- 1/3 cup (80 ml) mayonnaise
Meats and Cheese
- 4 ounces (113 g) Genoa salami
- 4 ounces (113 g) pepperoni
- 8 ounces (227 g) roasted turkey breast
- 6 ounces (170 g) semi-aged Provolone cheese
Vegetables and Toppings
- 2 cups (150 g) chopped iceberg lettuce
- 1/2 cup (75 g) chopped tomatoes
- 1/4 cup (35 g) pickled sliced banana peppers (pepperoncini)
- 1/4 cup (35 g) chopped Kalamata olives
Dressings and Seasonings
- 3 to 4 tablespoons (45 – 60 ml) extra virgin olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 2 teaspoons (2 g) dried Italian seasoning
Instructions
- Prepare the Bread: Slice the Italian loaf in half lengthwise using a serrated knife. Carefully scoop out some of the soft bread from the top half to make room for the fillings while maintaining the loaf’s structure. Save the removed bread for breadcrumbs if desired.
- Spread Mayonnaise: Evenly spread 1/3 cup (80 ml) mayonnaise on the bottom half of the loaf to add creaminess and moisture to the sandwich base.
- Add Meats: Arrange 4 ounces (113 g) Genoa salami, 4 ounces (113 g) pepperoni, and 8 ounces (227 g) roasted turkey breast evenly over the mayonnaise layer. Distribute the meats to prevent slipping and to ensure balanced flavors in every bite.
- Layer Cheese: Layer 6 ounces (170 g) semi-aged Provolone cheese slices on top of the meats. The cheese helps bind the meats and adds a distinct sharpness.
- Add Vegetables and Toppings: Place 2 cups (150 g) chopped iceberg lettuce, 1/2 cup (75 g) chopped tomatoes, 1/4 cup (35 g) pickled sliced banana peppers, and 1/4 cup (35 g) chopped Kalamata olives on the top half of the loaf. These ingredients add crunch, acidity, and brininess.
- Dress the Vegetables: Evenly drizzle 3 to 4 tablespoons (45 – 60 ml) extra virgin olive oil and 2 tablespoons (30 ml) red wine vinegar over the vegetable layer. Sprinkle 2 teaspoons (2 g) dried Italian seasoning on top to meld flavors and prevent dryness.
- Assemble the Sandwich: Firmly press the two halves of the loaf together to meld the flavors and keep ingredients in place. Slice into six equal pieces for serving.
- Storage: If not serving immediately, wrap the sandwiches tightly in plastic wrap to maintain freshness and prevent drying. Refrigerate if storing for later use.
Notes
- Use a serrated knife to easily slice through the crusty Italian bread without crushing it.
- Removing some bread from the top half prevents the sandwich from becoming too bulky and helps hold more fillings.
- Semi-aged Provolone provides a perfect balance of sharpness and meltability; feel free to substitute with other Italian cheeses like mozzarella or provolone if preferred.
- The mixture of meats can be adjusted according to preference or dietary needs.
- For added crunch, consider toasting the assembled sandwich lightly before serving.
- Wrap sandwiches tightly in plastic and refrigerate to preserve freshness if preparing ahead.
