If you’re looking for a sandwich that will punch your tastebuds in the mouth, then you definitely want to consider this Italian Sub recipe. Where the standard Submarine Sandwich is easy on the spicy, the Italian Sub is the polar opposite. If you are looking for a hot sandwich, try my meatball sub!
Quick and Easy Italian Sub
I’ve been given the hat of “sandwich maker” in the house, which means that I’m the guy responsible for putting together these things of beauty when it’s sandwich day and let me tell you, this is one of my favorites to make. The best part of this sandwich is the meat and the variety of different meats you can use within it. In this instance, we’re using Genoa Salami, Prosciutto (man I love this stuff), Mortadella and Capocollo but when it comes to this sub, you can honestly use whatever you wish. Since Karlynn and I tend to buy lots of fresh deli meat from our local Italian Centre for “date night”, I always have some amazing cuts to use, which is awesome.
When it comes to the veggies, we stuck with lettuce, tomatoes, olives and red onion for this one but banana peppers are another popular choice and really, there’s nothing holding you back from customizing this at all. Add whatever you enjoy!
How do you make an Italian Sub?
Putting this together is very straight-forward. You will need to make sure you have some nice submarine buns along with the following ingredients (note: the meat being cold cuts obviously):
- Prosciutto (slices)
- Capocollo (slices)
- Mortadella (slices)
- Provolone Cheese (slices)
- Lettuce (shredded)
- Red Onion (sliced)
- Tomato (sliced)
- Olives (sliced)
- Italian Dressing or Sub Sauce
Once you have everything together, you need to start building your sandwich.
Fold the sliced meat in half and place them in threes on the sub bun (prosciutto, capocollo, mortadella) and then repeat until you’ve reached the end of the bun. In other words, it uses three slices of each in a pattern (prosciutto, capocollo, mortadella, prosciutto, capocollo, mortadella, etc). When you fold the sandwich closed, this gives you those nice layers you see in the picture below.
After that, it’s time to start slapping on the cheese slices, lettuce, tomato, olives, and a nice drizzle of Italian dressing (or sub sauce) and boom! The perfect Italian Sub is yours to enjoy!
Where did the name Italian Sub come from?
The Italian Sub (or Italian Sandwich as it’s also known) was invented in 1902 in Portland Maine by Giovanni Amato.
What is the difference between Italian Dressing and Sub Sauce?
To be honest, not much other than marketing. Sub sauce uses the exact same ingredients as Italian Dressing. While some companies may make their own slightly different just to differentiate themselves, in 95% of the cases, they are identical. So, if you are making your Italian Sub and aren’t sure what to use, grab that bottle of Italian Dressing out of the fridge (or use our recipe linked above) and you are good to go!
Enjoy!
Italian Sub
Ingredients
- 3 slices Prosciutto
- 3 slices Capocollo
- 3 slices Mortadella
- 3 slices Provolone Cheese
- 1/2 cup Lettuce shredded
- 3 slices Red Onion
- 3 slices Tomato
- 12 slices Olives
- 2 tablespoons Italian Dressing
Instructions
- Slice your sub bun in half in the middle.
- Fold the sliced meat in half and place them in threes on the sub bun (prosciutto, capocollo, mortadella) and then repeat until you’ve reached the end of the bun. In other words, it uses three slices of each in a pattern (prosciutto, capocollo, mortadella, prosciutto, capocollo, mortadella, etc). When you fold the sandwich closed, this gives you those nice layers you see in the picture below.
- Add slices of provolone cheese, shredded lettuce, sliced onion, olives and tomato.
- Drizzle with Italian Dressing (sub sauce) and serve.
Notes
Nutrition
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Jessica Piscopo says
Looks good! Where do you buy your sub buns? Looks like a nice one.
Mr. Kitchen Magpie says
Hey Jessica
They are actually mini baguettes which work amazingly well for this. You can also just cut a baguette in half and it’ll be perfect too!
Olga Lopez says
Amazing Recipes.
I have to try this recipe.
Olga.