Italian Sub Sandwich (Classic Recipe)

Name: Italian Sub Sandwich Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 1 large sub roll (soft inside, slightly crusty outside); 4 slices capicola (thinly sliced); 4 slices Genoa salami (thinly sliced); 4 slices prosciutto cotto (Italian cooked ham, thinly sliced); 4 slices dry salami with fennel (thinly sliced); 4 slices provolone cheese; 1 large ripe tomato (thinly sliced); 1 cup giardiniera (finely chopped (add more if desired)); 1¼ cups iceberg lettuce (finely shredded); 1 tablespoon high-quality olive oil; 1 teaspoon red wine vinegar; 1 –2 teaspoons Calabrian chili paste (optional, for heat); ¾ teaspoon homemade Italian seasoning (optional, see my Italian seasoning recipe); Banana peppers (optional, for serving)

By Elena

Published Sep 25, 2025

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This is the kind of Italian sub sandwich you’d grab from a small paninoteca in Italy—quick, rustic, and full of flavor. Crusty bread with a soft interior, quality Italian meats, provolone, and a drizzle of olive oil. It is simple, fresh, and ready in under 10 minutes!

Try these next: mortadella sandwich, caprese sandwich, and porchetta sandwich.

Italian sub sandwiches cut in half with meat, cheese and veggies visible.

Why you’ll love this family favorite!

This is one of those fast lunches and easy weeknight dinner recipes we make in Italy when my family wants to feed a crowd without spending too much time in the kitchen. We will make a big Italian sandwich and cut it into individual portions for everyone to grab and enjoy!

It’s an authentic deli-style experience made simple at home. Every bite bursts with classic Italian flavor without feeling heavy. I know you’ll love it.

Made With AmorE,

Simple Ingredients
Substitutions and Variations
How To Make an Italian Sub Sandwich
Best Italian Sub Sandwich Tips
FAQ’s
Make-Ahead and Storage
Serving Suggestions
Italian Sub Sandwich Recipe

Simple Ingredients

Recipe ingredients for Italian sub sandwich recipe.

Sub Roll: Soft inside with a slightly crusty exterior, perfect for holding all the layers without getting soggy.
Capicola: Thinly sliced, slightly spicy cured pork for rich, bold flavor.
Genoa Salami: Mild, savory Italian salami with a tender texture.
Prosciutto Cotto: Italian-style cooked ham, delicate and subtly sweet.
Dry Salami with Fennel: Salami with aromatic fennel seeds for a hint of licorice flavor.
Provolone Cheese: Mild and creamy, it melts slightly into the meats.
Tomato: Fresh, juicy slices add brightness and moisture.
Giardiniera: Tangy, crunchy pickled vegetable mix for texture and zing.
Iceberg Lettuce: Crisp, refreshing, and light—classic for Italian subs.
Extra Virgin Olive Oil: Adds richness and ties flavors together.
Red Wine Vinegar: Sharp acidity to cut through the meats and cheese.
Calabrian Chili Paste (optional): For a spicy, smoky kick.
Italian Seasoning (optional): A blend of dried herbs for extra Italian flavor.
Banana Peppers (optional): Briny and mildly spicy—great served on the side.

See the recipe card for exact quantities.

Substitutions and Variations

Bread Swap: Use homemade ciabatta bread, no knead focaccia, or soft seeded hoagie rolls for a different texture.
Cheese Options: Swap provolone for fresh mozzarella (for a softer bite) or sharp Italian fontina for a more intense flavor.
Cured Meats: Replace prosciutto cotto with mortadella for a traditional Northern Italian twist, or use spicy soppressata or pepperoni instead of Genoa salami for an extra kick.
Spicy Version: Stir extra Calabrian chili paste directly into the giardiniera before layering for a consistent heat throughout the sandwich. You’ll love my nduja ricotta toast recipe.
Salad Sandwich: Try adding my Italian Chopped Salad or La Scala Salad as the filling!
Vegetarian Version: Skip the meats entirely and load up with marinated grilled Italian eggplant, zucchini, roasted peppers, olives, red onions, arugula, and extra provolone for a satisfying Italian veggie sub. Try adding my pesto genovese.

How To Make an Italian Sub Sandwich

This is a step-by-step photo overview of the easy Italian sandwich recipe; the full instrcutions are in the recipe card below.

whisk in a bowl for the vinaigrette for the sub sandwiches.

Step #1: Make the Dressing: In a small bowl, mix olive oil, red wine vinegar, Calabrian chili paste (if using), and Italian seasoning. Drizzle this dressing evenly over the lettuce and tomatoes.

layering the Italian salami on top of the bread for the sandwiches.

Step #2: Prepare the Roll: Slice the sub roll horizontally, keeping one side slightly attached if you like a classic deli-style presentation. Lightly toast it, if desired. Layer the Meats & Cheese: On the bottom half of the sub roll, layer the Capicola, Genoa salami, Prosciutto cotto, Dry fennel salami, and provolone cheese.

A sandwich with tomatoes and peppers on a wooden cutting board.

Step #3: Add Fresh Ingredients:
Layer tomato slices evenly over the cheese. Spoon on the chopped giardiniera (this adds tang and crunch!). Top with shredded iceberg lettuce.

A sandwich with a spoon on top of it pouring dressing on the salad.

Step #4: Assemble & Serve:
Close the sandwich and gently press it together. Slice in half for easy eating. Serve immediately with banana peppers on the side.
Tip: Wrap the sandwich tightly in parchment paper or foil and let it sit for 10 minutes before slicing. This helps meld the flavors and makes the sandwich easier to handle—like they do in Italian sandwich shops!

Two Italian sub sandwiches on a cutting board with condiments on the side.

My Pro Tip

Best Italian Sub Sandwich Tips

Use Prosciutto Cotto, Not Regular Ham: Many recipes skip this detail—prosciutto cotto offers a delicate, authentic Italian flavor that standard deli ham can’t match.
Chop Giardiniera Finely: Instead of leaving large chunks, finely chop the giardiniera. This lets it mix better with the dressing and adds a consistent tangy crunch in every bite.
Homemade Dressing Drizzle: Skip plain oil and vinegar. Mix olive oil, red wine vinegar, Calabrian chili paste, and Italian seasoning into a quick vinaigrette. This custom drizzle enhances flavor instead of relying solely on jarred ingredients.
Let It Rest, Italian Deli Style: After assembling, wrap your sandwich in parchment paper and let it sit for 10–15 minutes before slicing. This helps the flavors meld and gives that classic, shop-made texture.
Use Fennel Salami: Dry salami with fennel adds a subtle, aromatic twist—this is a traditional touch from Italian delis but often skipped in home recipes.
Don’t Overload: Resist stacking too high—balance is key. Italians focus on harmony of flavors, not just quantity. Layer thoughtfully for the best flavor in every bite.

FAQ’s

What meats are traditionally in an Italian sub?

Classic Italian subs use a mix of capicola, Genoa salami, prosciutto cotto (or ham), and dry salami. Some variations include mortadella or spicy soppressata.

What kind of bread is best for an Italian sub?

A soft yet sturdy sub roll is ideal: Ciabatta, focaccia, or a hoagie roll works well. Avoid overly crusty bread that’s hard to bite.

How do you keep an Italian sub from getting soggy?

Add oil, vinegar, and juicy toppings (like tomatoes) just before serving. Wrapping the sandwich tightly also helps the bread absorb flavor without turning soggy.

Make-Ahead and Storage

Make Ahead: Assemble up to 4 hours early. Wrap tightly in parchment or foil. Add dressing just before eating to avoid sogginess.
Overnight: Skip tomato and giardiniera when assembling ahead. Add fresh before serving.
Storage: Keep wrapped in the fridge up to 1 day.
Revive: Toast in a panini press or skillet to crisp the bread if needed.