Classic Italian Sub Sandwich

Name: Classic Italian Sub Sandwich
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: ½ small (60 g) red onion, peeled and sliced paper-thin into half-moons; 2 medium (300 g) ripe tomatoes, cored and sliced about ¼ inch (6 mm) thick; 3 cups (150 g) iceberg or romaine lettuce, washed, thoroughly dried and finely shredded; 8 whole (60 g) pepperoncini, drained, stems removed, sliced into rings (optional); ½ tsp (3 g) kosher salt, divided: ¼ tsp for the tomatoes and ¼ tsp for the dressing; 3 tbsp (45 ml) red wine vinegar; 3 tbsp (45 ml) extra-virgin olive oil; 1 tsp (1 g) dried oregano; 1 small clove (3 g) garlic, finely grated or minced to a paste; ¼ tsp (½ g) black pepper, freshly ground; 4 rolls (400 g) sub rolls, about 8 inches (20 cm) long, split lengthwise, leaving one long side attached like a hinge; 4 tbsp (60 g) mayonnaise (optional); 8 thin slices (about 8 oz) (225 g) sharp provolone cheese, deli-sliced thin; 6 oz (170 g) Genoa salami, deli-sliced thin (about 16–20 slices); 6 oz (170 g) deli ham, deli-sliced thin

From the MyKitchenBank Kitchen

A deli-style cold sub layered with Genoa salami, ham and sharp provolone, then piled with crisp lettuce, salted tomatoes and sweet-sharp red onion. A garlicky red wine vinegar and oregano dressing soaks into the roll, so every bite is tangy, salty and juicy.

Prep: 20 min
Cook: —
Wait: 20 min
Total: 40 min
Makes: 4 sandwiches (8-inch / 20 cm each)

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Ingredients

4 servings

For the vegetables
½ small (60 g) red onion, peeled and sliced paper-thin into half-moons
2 medium (300 g) ripe tomatoes, cored and sliced about ¼ inch (6 mm) thick
3 cups (150 g) iceberg or romaine lettuce, washed, thoroughly dried and finely shredded
8 whole (60 g) pepperoncini, drained, stems removed, sliced into rings (optional)
½ tsp (3 g) kosher salt, divided: ¼ tsp for the tomatoes and ¼ tsp for the dressing
For the dressing
3 tbsp (45 ml) red wine vinegar
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (1 g) dried oregano
1 small clove (3 g) garlic, finely grated or minced to a paste
¼ tsp (0.5 g) black pepper, freshly ground
For the sandwiches
4 rolls (400 g) sub rolls, about 8 inches (20 cm) long, split lengthwise, leaving one long side attached like a hinge
4 tbsp (60 g) mayonnaise (optional)
8 thin slices (about 8 oz) (225 g) sharp provolone cheese, deli-sliced thin
6 oz (170 g) Genoa salami, deli-sliced thin (about 16–20 slices)
6 oz (170 g) deli ham, deli-sliced thin

Equipment (8)

Sharp chef's knife
Serrated bread knife
Cutting board
Small bowl for soaking onion
Small jar or bowl for dressing
Large mixing bowl
Colander or paper towels for draining tomatoes
Parchment or butcher paper for wrapping (optional)

Steps

Before you start

Buy the meats and cheese sliced thin at the deli counter (or slice them thinly at home). Thick slices make the sandwich tear and slide apart.
Choose fresh, sturdy sub rolls with a slightly crisp crust and a soft interior. Very soft rolls turn soggy quickly.
Use ripe, in-season tomatoes if you can. Salting them first draws out excess water and concentrates their flavor.
Plan on about 10 minutes of resting time after assembly. It lets the dressing soak into the bread and makes the sandwich easier to cut.

1
Soak onion, salt tomatoes
- Put the sliced red onion in a small bowl and cover with cold water.
- Lay the tomato slices in a single layer on a paper-towel-lined plate or in a colander and sprinkle them with ¼ tsp of the kosher salt.
- Leave both for 10 minutes.
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Ready when: Onion slices look slightly translucent, and beads of liquid have formed on the tomato slices
Tip: Don't skip the soak if you dislike raw onion's harshness; it makes a big difference.
2
Whisk the dressing
- In a small bowl or jar, combine the red wine vinegar, olive oil, oregano, grated garlic, the remaining ¼ tsp salt and the black pepper.
- Whisk or shake vigorously for 20–30 seconds until the dressing looks cloudy and blended.
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Ready when: The dressing is thick and cloudy with no distinct layer of oil on top
Tip: Re-whisk right before using, as the oil and vinegar separate within a minute or two.
3
Dress the lettuce
- Put the shredded lettuce in a large bowl.
- Add 2 tablespoons (30 ml) of the dressing and toss with your hands for 15 seconds until every shred is lightly glossy.
- Keep the remaining dressing for the rolls and the finished sandwiches.
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Ready when: Lettuce is lightly coated and shiny, not pooling with liquid
Tip: Make sure the lettuce is fully dry before dressing; wet leaves dilute the flavor and wilt faster.
4
Prep the rolls
- Split each roll lengthwise, keeping one side attached.
- Pull out a little of the soft crumb from the center of each half (about 1 tablespoon) to make a shallow channel for the fillings.
- Brush or drizzle about 1 teaspoon of the remaining dressing over the cut sides of each roll.
- If using mayonnaise, spread 1 tablespoon on the bottom half of each roll.
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Ready when: The cut surfaces look lightly moistened but not wet
Tip: Mayonnaise forms a moisture barrier, so spread it right to the edges of the bread.
5
Layer the provolone
- Lay 2 slices of provolone along the bottom half of each roll, overlapping slightly and tearing to fit so the cheese reaches both ends.
- The cheese acts as a second barrier between bread and wet vegetables.
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Ready when: The bottom of each roll is fully covered edge to edge with cheese
6
Fold on the meats
- Divide the ham among the four rolls, folding each slice in half or loosely ruffling it so the sandwich has height rather than lying flat.
- Top with the salami slices (4–5 per roll), overlapping them slightly and ruffling them the same way.
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Ready when: Meats form a loose, even, airy layer about ¾ inch (2 cm) tall
Tip: Loosely folded meat is easier to bite through than a dense, flat stack.
7
Add tomatoes and onion
- Blot the tomato slices with paper towels.
- Drain the onion and pat it dry.
- Arrange 3–4 tomato slices over the meat on each roll, then scatter on the onion and the pepperoncini, if using.
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Ready when: Tomato slices are visibly dry on the surface and onion slices are crisp
Tip: Keep the tomatoes tucked under the lettuce rather than touching the bread, to protect the roll.
8
Top with lettuce, close
- Pile the dressed lettuce on top of the vegetables, dividing it evenly.
- Drizzle each sandwich with 1–2 teaspoons of the remaining dressing, re-whisking first.
- Fold the top half of the roll down and press gently but firmly along the length to compact the filling.
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Ready when: The roll closes fully, and the fillings are snug without falling out the sides
Tip: If the roll won't close, remove a little lettuce rather than forcing it.
9
Wrap, rest, and slice
- Wrap each sandwich snugly in parchment or butcher paper, twisting the ends.
- Rest at room temperature for 10 minutes.
- Unwrap if needed and cut each sandwich in half crosswise with a serrated knife, using a gentle sawing motion.
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Ready when: The sandwich feels compact and the bread is flavorful and slightly softened at the center, with crust still crisp
Tip: Cut through the paper wrap to keep the filling held together.

Good to know

Tips

Pat everything wet dry: lettuce, tomatoes and onion. Excess moisture is the main cause of soggy sub bread.
Build in the order cheese, meat, tomato, onion, lettuce, so the cheese and meat protect the bread from the wetter vegetables.
Don't over-dress. Too much vinegar will make the bread soggy; add extra dressing at the table if you like.
For extra flavor, toss a pinch of oregano and a little olive oil over the tomato slices before adding them.

Make ahead

Make the dressing up to 3 days ahead and keep it in a sealed jar in the fridge; shake well before using. Slice the onion, tomatoes and lettuce up to 1 day ahead and store them separately, with the lettuce dry and wrapped in paper towels. Assemble the sandwiches up to 2 hours before serving, wrapped tightly, and keep them chilled.

Storage & reheating

Room temperature: up to 2 hours (1 hour if above 90°F / 32°C). Fridge: wrap tightly and refrigerate up to 24 hours; the bread softens, so it is best the same day. Freezing is not recommended because of the fresh vegetables. Serve cold or at cool room temperature; no reheating needed.

Substitutions

Genoa salami → Capicola, soppressata or mortadella. Use the same weight. Capicola adds a mild spiciness, while mortadella is milder and silkier.
sharp provolone cheese → Mozzarella or Swiss cheese. Mozzarella is milder and creamier; Swiss is nuttier. Provolone gives the classic tang.
red wine vinegar → White wine vinegar or apple cider vinegar. Slightly different acidity, but use the same amount. White wine vinegar is a close match.
sub rolls, about 8 inches (20 cm) long → Hoagie rolls or a halved, split ciabatta loaf. Choose a sturdy roll with a crisp crust. Cut the ciabatta into four equal portions.