These Italian Sub Sandwiches are a super easy classic sub — at least in our house 😉. Eat right away or tightly wrap and pack for lunch or a picnic. Oh and the dressing is stellar!

Italian Sub Sandwiches l SimplyScratch.com

When I was pregnant with my first daughter, somebody told me “Now’s the time you can eat whatever you want and get away with it!” Of course I took that person literally… and so in 9 short months I gained a lovely 72 L-B’s. True story.

I called a good portion of that weight I gained “baby weight” and the rest “sub-weight”.  Because one of the things that I ate constantly was footlong Subway Subs. I think this was before the whole “watch-out-for-Listeria-thing” or maybe I just ignored my doctor? Who knows it was 11 years ago and as all us mother’s know babies and children suck out your memory, which can be a blessing… a 72lb blessing.

Where was I?

Subs. Right. I really don’t eat Subway at all anymore because I just don’t really like them… BUT I do like this sub, like a lot. Like so much that I want you to make them and tell me it’s better than Subway. Because it soooo is. C’mon tell me.

It’s pretty simple math. Crusty bread, stacked array of meats and cheese, peppers and a garlicky Italian dressing. But it’s a sub you won’t forget. It’s subtastic. Sorry.

For the meats… we have thinly sliced, turkey, Genoa salami and Capocollo. For the cheeses it’s Mozzarella and Provolone. I have to stress to you why I prefer thinly slice meats, it’s important business… because what I HATE more than anything is biting into a sandwich and the whole center part slides out and slaps you on the chin. Not cool and definitely not pretty.

 

First grate the garlic falls into a glass jar.

Measure and add in the teaspoon of Italian seasoning. I make mine from scratch and you can find the recipe in here.

Then add a few pinches of  kosher salt (about 1/2 teaspoon).

And also a quarter teaspoon of black pepper.

Add in a 4 tablespoons (1/4 cup) of red wine vinegar…

Annnnnd 6 tablespoons of olive oil.

Give it all a good shake and set it off to the side so the flavors can mingle for a little bit.

Slice up a few peppers.

And finely shred up some iceberg lettuce.

And now it’s time to build a sandwich. Take a loaf of Italian or French bread. This 16 ounce loaf is about two feet long and will feed four people easily.

First, divide the loaf in half and then half again.

Slice each quarter horizontally and remove the inner part of each loaf, leaving only the crust or shell of the loaf.

Then drizzle some of the dressing on the inside of the loaf.

Now comes the layering part. I’m pretty methodical when it comes to sandwiches. Remember this one? And so this is how I do it. A few slices of capocollo, turkey, salami and then provolone.

Peppers. Don’t forget those! My husband and I both like thinly sliced red onion on our subs too.

Italian Sub Sandwiches l SimplyScratch.com

Then I repeat with capocollo, turkey, salami and then Mozzarella.

If you can find other Italian deli meats, by all means, use it!

Italian Sub Sandwiches l SimplyScratch.com

Top with a little lettuce and then boom… Italian sub sandwiches. Serve with chips (and beer!)

Italian Sub Sandwiches l SimplyScratch.com

Or you could wrap the Italian sub sandwiches tightly and pack for lunch or for a picnic or to eat while strolling the isles of Target while doing a little Christmas shopping. Not that I did that… but it’s not like I wouldn’t. I mean maybe if I was hungry, because a girl needs to eat, no?

 

Enjoy! And if you give these Italian Sub Sandwiches a try, let me know! Snap a photo and tag me on twitter or instagram!

Italian Sub Sandwiches l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Italian Sub Sandwiches
Yield: 4 servings

Italian Sub Sandwiches

A super easy classic sub. Eat right away or tightly wrap and pack for lunch or a picnic!
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

FOR THE ITALIAN DRESSING:

  • 1 clove garlic, grated or minced fine
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • kosher salt, to taste
  • black pepper, to taste
  • 4 tablespoons red wine vinegar
  • 6 tablespoon olive oil

FOR THE SUB:

  • 1 (16 oz) loaf of french or Italian bread
  • 1/2 pound of thinly sliced turkey
  • 1/4 pound of thinly sliced genoa salami
  • 3 ounces of thinly sliced capocollo and mortadella (if you can find it)
  • 4 Slices of mozzarella cheese
  • 4 Slices of provolone cheese
  • sliced red and green bell pepper
  • 1 cup shredded iceberg lettuce
  • thinly sliced red onion
  • sliced black olives

Instructions

FOR THE DRESSING:

  1. In a medium sized Mason jar add pressed garlic cloves, oregano, salt, pepper, vinegar and olive oil. Shake and let it sit on the counter to get the flavors mingling.

FOR THE SUB:

  1. Divide the loaf into 4 portions. Cut each portion in half lengthwise (but not all the way through) and tear out the centers of each loaf, leaving the shell of the bread.
  2. Stir the Italian dressing again before drizzling a little bit of the dressing all over the inside of each loaf.
  3. Layer the a few slices of Capocollo, turkey, salami and then Provolone. Top with two slices of peppers and then repeat the meat layer again. Top that with a slice of Mozzarella and a 1/4 cup of lettuce.

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