How to Make Italian Subs—Restaurant Style - A Step-by-Step Guide

Italian subs are a classic deli sandwich that is beloved for its combination of meats, cheeses, and vegetables all piled onto a hearty roll. While this sandwich can easily be made at home, there's just something special about the Italian subs you find at restaurants. The perfectly sliced meats, the freshly baked bread, and the vibrant flavors all come together to create a truly satisfying meal.

With this recipe for Italian subs—restaurant style, you can recreate the magic of a delicio...

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Ingredients

  • 1 head red leaf lettuce, rinsed and torn
  • 2 medium fresh tomatoes, chopped
  • 1 medium red onion, chopped
  • 6 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 2 cloves garlic, chopped
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes
  • 1 pinch dried oregano
  • ½ pound sliced Capacola sausage
  • ½ pound thinly sliced Genoa salami
  • ¼ pound thinly sliced prosciutto
  • ½ pound sliced provolone cheese
  • 4 submarine rolls, split
  • 1 cup dill pickle slices

Information

  • Prep Time: 20 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 8

  • Combine lettuce, tomatoes, and onion in a large bowl.
  • Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.
  • Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve.
  • Nutrition

    708 cal.

    • Total Fat: 47g
    • Saturated Fat: 17g
    • Cholesterol: 79mg
    • Sodium: 2083mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 29g
    • Vitamin C: 13mg
    • Calcium: 342mg
    • Iron: 4mg
    • Potassium: 504mg