Baked Italian Sub Sandwiches

 Serves 4–6

Ingredients

For the Sandwiches

• 1 loaf (about 12–14 inches) Italian bread or sub rolls (4–6 individual rolls)

• ¼ cup mayonnaise

• 2 tablespoons Italian dressing or red wine vinaigrette

• ½ lb sliced deli ham

• ½ lb sliced Genoa salami

• ½ lb sliced capicola or prosciutto

• 8 slices provolone cheese

• 1 cup shredded mozzarella cheese

• 1 cup sliced banana peppers or pepperoncini

• ½ cup sliced black olives (optional)

For Topping

• 2 tablespoons olive oil

• 1 teaspoon dried oregano

• ½ teaspoon garlic powder

• ¼ teaspoon red pepper flakes (optional)

For Serving

• Shredded lettuce, sliced tomatoes, red onion, and red wine vinegar (if desired)

Instructions

1. Preheat oven – Preheat to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.

2. Prepare the bread – Slice the loaf horizontally (or split the individual rolls). Place the bottom halves on the prepared baking sheet.

3. Spread the base – In a small bowl, mix mayonnaise and Italian dressing. Spread evenly on the cut sides of both the bottom and top halves of the bread.

4. Layer the meats and cheese – On the bottom halves, layer the ham, salami, and capicola. Top with provolone slices and shredded mozzarella. Scatter banana peppers and olives (if using) over the cheese.

5. Top and season – Place the top halves over the fillings. In a small bowl, combine olive oil, oregano, garlic powder, and red pepper flakes. Brush the oil mixture over the tops of the sandwiches.

6. Bake – Bake for 12–15 minutes, or until the bread is golden and the cheese is melted and bubbly. For extra crispiness, place under the broiler for 1–2 minutes at the end, watching carefully.

7. Serve – If using a whole loaf, slice into individual sandwiches. Serve warm, with lettuce, tomato, onion, and a splash of red wine vinegar on the side for adding just before eating.

Variations & Tips

• Cold toppings – To keep lettuce and tomato crisp, add them after baking rather than before.

• Make it spicy – Add sliced jalapeños or extra red pepper flakes.

• Veggie version – Replace meats with roasted red peppers, artichoke hearts, and grilled zucchini.

• No mayo – Substitute with olive oil and a drizzle of balsamic glaze.

• Crispier bread – Place a heavy sheet pan or foil‑wrapped brick on top of the sandwiches during the last 5 minutes of baking to press them flat and crisp the edges.

• Feeding a crowd – Make multiple sandwiches on a large baking sheet; you can also assemble them ahead and refrigerate until ready to bake (add 3–5 minutes to bake time).

Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat in a 350°F oven or toaster oven for 5–8 minutes until warm and crispy. Avoid microwaving, which softens the bread.

These baked Italian subs are everything you love about a classic cold sub—now warm, toasty, and irresistibly melty. Perfect with a side of marinara for dipping!