Italian Subs Recipe

Sub rolls: Soft, long rolls that are perfect for holding all the delicious fillings.

Provolone cheese: A mild, creamy cheese that adds a rich flavor to the subs.

Salami: A type of cured sausage that brings a spicy, savory taste.

Ham: Thinly sliced, adding a subtle sweetness to the mix.

Pepperoni: Spicy and flavorful, it adds a nice kick to the subs.

Lettuce: Shredded for a fresh, crisp texture.

Tomato: Sliced for a juicy, tangy addition.

Red onion: Thinly sliced to add a bit of sharpness and crunch.

Olive oil: Used to drizzle over the top for a rich, smooth finish.

Red wine vinegar: Adds a tangy, acidic flavor that balances the richness of the meats and cheese.

Dried oregano: Sprinkled on top for a hint of earthy, herbal flavor.

Salt: Enhances the overall flavor of the subs.

Black pepper: Adds a bit of heat and depth to the taste.

When preparing the sub rolls, make sure to slice them evenly to ensure a balanced sandwich. For an extra touch of flavor, lightly toast the sub rolls before assembling the sandwich. This will add a delightful crunch and help to melt the provolone cheese slightly, enhancing the overall texture and taste. Additionally, when layering the meats like salami, ham, and pepperoni, fold each slice in half to create a more substantial bite and prevent the ingredients from slipping out.

• sub rolls - Substitute with whole wheat rolls: Whole wheat rolls provide more fiber and nutrients.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella has a similar mild flavor and melts well.

• salami - Substitute with turkey salami: Turkey salami is a leaner option with less fat.

• ham - Substitute with turkey breast: Turkey breast is a leaner protein with less sodium.

• pepperoni - Substitute with chicken pepperoni: Chicken pepperoni is a lower-fat alternative.

• lettuce - Substitute with spinach: Spinach offers more vitamins and minerals.

• tomato - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor.

• red onion - Substitute with shallots: Shallots have a milder and sweeter taste.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and is rich in healthy fats.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and adds a fruity note.

• dried oregano - Substitute with dried basil: Dried basil offers a sweet and aromatic flavor.

• salt - Substitute with sea salt: Sea salt contains more minerals and has a different texture.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable.

• To keep your Italian subs fresh, wrap each sandwich tightly in foil or plastic wrap to prevent the bread from drying out and the ingredients from becoming soggy.
• Store the wrapped subs in an airtight container or a resealable plastic bag to maintain freshness and prevent any odors from the refrigerator from seeping in.
• For optimal taste, consume the subs within 24 hours if stored in the refrigerator. The lettuce and tomato may lose their crispness over time.
• If you plan to store the subs for a longer period, consider freezing them. Wrap each sub in a layer of plastic wrap followed by a layer of foil to prevent freezer burn.
• Label each sub with the date before placing them in the freezer. This helps you keep track of how long they've been stored.
• When ready to eat, thaw the subs in the refrigerator overnight. For a quicker option, you can thaw them at room temperature for a few hours.
• To restore some of the bread's original texture, consider reheating the subs in a toaster oven or oven at a low temperature for a few minutes. This will help crisp up the bread without drying out the meats and cheese.
• Avoid microwaving the subs as this can make the bread chewy and the vegetables soggy.

• Preheat your oven to 350°F (175°C). Wrap the Italian subs in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes, or until the cheese is melted and the meats are warmed through.

• For a quicker method, use a microwave. Wrap the subs in a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you have a panini press or a sandwich grill, preheat it and place the subs inside. Press down gently and heat for about 5-7 minutes, or until the bread is crispy and the cheese is melted.

• For a stovetop method, heat a skillet over medium heat. Place the subs in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, pressing down gently with a spatula, until the bread is toasted and the cheese is melted.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the subs on the rack and heat for about 10 minutes, or until the cheese is melted and the meats are warmed through.

• Knife: To slice the sub rolls, tomato, and red onion.

• Cutting board: To provide a stable surface for slicing ingredients.

• Measuring cups: To measure out the olive oil and red wine vinegar accurately.

• Measuring spoons: To measure the dried oregano, salt, and black pepper.

• Mixing bowl: To combine the olive oil, red wine vinegar, oregano, salt, and black pepper if you prefer to mix them before drizzling.

• Spoon: To drizzle the olive oil and red wine vinegar over the sandwich.

• Tongs: To layer the meats and cheese neatly on the sub rolls.

• Foil: To wrap the subs if you plan to refrigerate them before serving.

• Plate: To assemble and serve the sandwiches.

Pre-slice ingredients: Pre-slice lettuce, tomato, and red onion in advance and store them in airtight containers.

Assemble in batches: Lay out all sub rolls and layer provolone cheese, salami, ham, and pepperoni on each one simultaneously.

Use a dressing bottle: Mix olive oil and red wine vinegar with oregano, salt, and black pepper in a squeeze bottle for quick drizzling.

Wrap and refrigerate: Prepare subs ahead of time, wrap them tightly in foil, and refrigerate until needed.