Best Baked Italian Sub Sandwich
This baked Italian sub sandwich is packed with layers of savory Italian meats, melted cheese, and fresh vegetables, all nestled in a crispy, golden-brown Italian loaf. It's an easy-to-make and customizable recipe perfect for feeding a crowd or enjoying a satisfying meal.
Equipment
- Oven
- Baking Sheet
- Aluminum foil
- serrated knife
- Cutting board
- Measuring cups
- Measuring spoons
Ingredients
- 1 large loaf Italian bread about 24 inches long
- 8 ounces sliced ham
- 8 ounces sliced salami
- 4 ounces sliced pepperoni
- 4 ounces sliced provolone cheese
- 4 ounces sliced mozzarella cheese
- ½ cup mayonnaise
- ¼ cup Dijon mustard
- ¼ cup Italian dressing
- ¼ cup sliced banana peppers
- ¼ cup thinly sliced red onion
- ¼ cup sliced tomatoes
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Carefully slice the Italian bread horizontally, creating a top and bottom half.
- Optional: Hollow out the bread slightly by scooping out some of the soft bread from the top and bottom halves.
- Spread mayonnaise evenly over the bottom half of the bread.
- Spread Dijon mustard evenly over the top half of the bread.
- Drizzle Italian dressing over the mayonnaise and mustard.
- Layer the ham, salami, and pepperoni onto the bottom half of the bread, distributing them evenly.
- Top with provolone and mozzarella cheese slices, covering the entire meat layer.
- Sprinkle with banana peppers and red onion (if using).
- Add the sliced tomatoes, arranging them evenly over the onions and peppers.
- Season with salt, pepper, and Italian seasoning.
- Sprinkle grated Parmesan cheese over the top.
- Carefully place the top half of the bread over the fillings. Gently press down to secure the sandwich.
- Wrap the sandwich tightly in aluminum foil.
- Bake for 20-25 minutes.
- Remove the foil and bake for another 5-10 minutes, or until the bread is golden brown and crispy.
- Let the sandwich rest for a few minutes before slicing and serving.
Notes
Feel free to customize the meats and cheeses to your liking. You can add capicola, mortadella, or cooked Italian sausage. For cheese, consider using fontina, asiago, or sharp cheddar. Don't be afraid to add more veggies like roasted red peppers, spinach, or artichoke hearts. You can assemble the sandwich ahead of time and store it in the refrigerator, wrapped tightly in foil, for up to 24 hours. Just add a few extra minutes to the baking time. To prevent a soggy sandwich, try toasting the bread lightly before assembling it or scooping out some of the soft bread from the inside.