15-Minute Flavorful Italian Sub
A classic Italian Sub layered with capicola, salami, ham, pepperoni, provolone, crisp veggies, and tangy cherry peppers. Finished with a drizzle of red wine vinegar and olive oil, this protein-packed sandwich is bold, hearty, and ready in just 15 minutes.
Equipment
- 1 Cutting board
- 1 Sharp Knife
- 1 medium mixing bowl
- 1 Small shaker bottle or squeeze bottle
- 1 Large serving plate
Ingredients
- 1 large sub roll about 12"
- 45 g 1/10 lb capicola, thinly sliced
- 45 g 1/10 lb Genoa salami, thinly sliced
- 45 g 1/10 lb boiled ham, thinly sliced
- 45 g 1/10 lb pepperoni, thinly sliced
- 90 g 1/5 lb provolone cheese, thinly sliced
- 1 medium tomato sliced
- 1 medium onion sliced
- 4 hot cherry peppers destemmed, seeded, and sliced
- 1 ¼ cups iceberg lettuce shredded
- 120 ml 4 oz red wine vinegar
- 90 ml 3 oz olive oil
- ¾ teaspoon dried oregano
- Salt & black pepper to taste
Instructions
- Prepare the Dressing Base: In a small shaker bottle or jar with a tight lid, combine the red wine vinegar and olive oil. Shake vigorously for 15–20 seconds until the mixture looks smooth and slightly emulsified. This will be your signature Italian sub dressing—tangy, rich, and perfectly balanced. If you don’t have a shaker, whisk the oil and vinegar in a bowl until well blended.
- Season the Lettuce: Take the shredded iceberg lettuce and place it into a medium mixing bowl. Sprinkle the dried oregano evenly over the top, then add a pinch of salt and freshly ground black pepper. To give it that deli-style flavor, drizzle about 1–2 teaspoons of your oil-and-vinegar mix onto the lettuce and toss well with clean hands or tongs. This ensures the greens stay crisp but lightly seasoned, adding freshness and crunch to every bite.
- Slice the Vegetables: Wash and pat dry your tomato and onion. Slice the tomato into thin, even rounds—this helps prevent the sandwich from becoming too watery. Peel and slice the onion into very fine rings or half-moons, depending on your preference. For the cherry peppers, remove stems, cut them in half, scoop out the seeds, and then slice into thin strips. These peppers are optional if you prefer a milder flavor, but they add a spicy, tangy kick that balances the rich meats.
- Layer the Meats: Cut your sub roll lengthwise, leaving a hinge so the sandwich can stay intact when folded. Begin layering the deli meats directly onto the bottom half of the roll. Start with capicola, then add salami, followed by ham, and finally pepperoni. Overlapping the slices slightly ensures even coverage and prevents gaps. The variety of meats creates a flavor profile that is smoky, salty, slightly spicy, and perfectly balanced.
- Add the Cheese: Place thin slices of provolone cheese directly on top of the meat layer. Provolone has a mild, slightly nutty flavor that pairs beautifully with the strong flavors of the deli cuts. Arrange the slices so that they slightly overlap, forming a thin but even layer across the length of the roll. This helps hold the sandwich together and adds creamy richness.
- Build the Fresh Layers: On top of the cheese, gently spread the seasoned lettuce. Be sure to cover the entire surface of the sandwich so every bite has crunch. Add slices of tomato in a single layer, followed by thin onion slices. Finally, sprinkle the sliced cherry peppers over the top. This layering method keeps the lettuce crisp while letting the juicy tomato and onion add moisture and sharpness without overwhelming the bread.
- Drizzle the Dressing: Give your oil-and-vinegar mixture another quick shake to re-blend. Drizzle it generously across the length of the sandwich, allowing it to soak slightly into the bread and meats. Don’t pour too much at once—just enough to coat. If you prefer extra flavor, keep the squeeze bottle handy so you can add more while eating. The dressing not only enhances taste but also ties together all the layers into a cohesive bite.
- Close and Press the Sub: Carefully fold the top half of the roll over the filling, pressing gently with your hands to compact the layers. This step helps keep everything in place and makes the sandwich easier to eat. If you like a slightly warm sandwich, you can wrap the sub tightly in foil and let it sit for 5–10 minutes, allowing the flavors to meld together.
- Cut and Serve: Use a sharp serrated knife to cut the sub in half (or into smaller portions if sharing). Place each piece on a large serving plate. Serve immediately while the bread is still slightly crisp and the lettuce remains fresh.
- Enjoy the Perfect Bite: Take your first bite right away before the dressing soaks too deeply into the bread. Each mouthful should deliver layers of salty meats, creamy provolone, crisp vegetables, tangy vinegar, and spicy peppers—a true Italian deli experience at home.
Notes
- Use the freshest sub roll possible for the best texture—crispy on the outside and soft inside.
- Shred the lettuce finely for even coverage and a deli-style crunch.
- Don’t skip oregano—it gives the authentic Italian sub flavor.
- Adjust the oil-to-vinegar ratio based on taste preference; some prefer extra tang, others prefer richness.
- Cherry peppers add heat and brightness, but you can substitute with banana peppers for a milder kick.
- Always slice tomatoes thinly to avoid excess moisture in the bread.
- If meal-prepping, keep the dressing separate until serving to prevent sogginess.
- A serrated bread knife works best for cutting the sandwich cleanly.
- Mix and match deli meats (like mortadella or prosciutto) for custom variations.
- Wrap tightly in parchment paper for easy handling and to hold layers together.
