Description
This authentic Italian Sub Sandwich is a hearty, flavorful layered sandwich featuring Genoa salami, pepperoni, roasted turkey, Provolone cheese, and fresh vegetables like iceberg lettuce, tomatoes, banana peppers, and Kalamata olives. Enhanced with a touch of mayonnaise and drizzled with extra virgin olive oil, red wine vinegar, and Italian seasoning, it’s served on a crisp Italian bread loaf for a perfect balance of savory, tangy, and fresh flavors. Ideal for a quick meal or party platter, this classic deli-style sub is easy to assemble and packed with texture and taste.
Ingredients
Scale
Bread and Spread
- 1 large loaf Italian bread
- 1/3 cup mayonnaise
Meats and Cheese
- 4 ounces Genoa salami
- 4 ounces pepperoni
- 8 ounces roasted turkey breast
- 6 ounces Provolone cheese
Vegetables and Toppings
- 2 cups chopped iceberg lettuce
- 1/2 cup chopped tomatoes
- 1/4 cup pickled sliced banana peppers (pepperoncini)
- 1/4 cup chopped Kalamata olives
- 3 to 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons dried Italian seasoning
Instructions
- Prepare the bread: Cut the Italian loaf in half lengthwise using a serrated knife. Carefully scoop out some of the bread from the inside of the top half to create space for the fillings while ensuring the loaf remains sturdy enough to hold the sandwich together. Save the removed bread for breadcrumbs.
- Layer the meats and cheese: Spread the mayonnaise evenly on the bottom half of the loaf. Layer the cured meats—Genoa salami and pepperoni—first, followed by the roasted turkey, and then top with Provolone cheese. The order can be adjusted to your preference.
- Finish the sandwich: Chop the iceberg lettuce, tomatoes, banana peppers, and Kalamata olives. Place a bed of chopped lettuce on the hollowed top half of the bread. Add the chopped tomatoes, banana peppers, and olives over the lettuce. Drizzle generously with extra virgin olive oil, red wine vinegar, and sprinkle the dried Italian seasoning evenly across the vegetables. Close the sandwich by bringing both halves together and press gently to combine.
- Cutting and serving: Slice the assembled sandwich into six equal pieces. Serve immediately for best freshness. If you need to store, wrap each portion tightly with plastic wrap and refrigerate. The sandwich will stay fresh for 2-3 days in the fridge.
Notes
- Use a serrated knife to avoid crushing the bread when slicing.
- Scooping out the bread creates room for fillings and prevents the sandwich from falling apart.
- Feel free to substitute meats or use different cheeses based on availability.
- This sandwich is best served fresh but can be stored refrigerated wrapped tightly for up to 3 days.
- Leftover bread scooped from the loaf can be dried and used as breadcrumbs.
Nutrition
- Serving Size: 1 slice (1/6 of sandwich)
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
