Ingredients
- 4 sub rolls or Italian hoagie buns
- 8 slices of salami
- 8 slices of pepperoni
- 8 slices of ham or capicola
- 4 slices of provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded lettuce
- 1 small tomato, thinly sliced (optional)
- 2 tablespoons Italian dressing or olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Butter for spreading
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes
Yield: 4 sandwiches
Ingredient notes
Sub rolls or Italian hoagie buns
Sturdy sub rolls or hoagie buns work best because they can handle baking and a generous amount of fillings. A slightly crusty exterior with a soft interior is ideal for toasting without turning rock‑hard.
Salami, pepperoni, and ham/capicola
This trio gives you saltiness, spice, and a classic Italian‑deli flavor. Salami brings richness, pepperoni adds a bit of heat, and ham or capicola rounds everything out with a meaty, slightly smoky note.
Provolone + mozzarella
Provolone adds that distinct Italian sandwich flavor, while shredded mozzarella melts beautifully and gives you those stretchy cheese pulls. Using both gives better melt and flavor than either alone.
Italian dressing, lettuce, and tomato
Italian dressing (or olive oil plus seasoning) mimics the grinder “salad” and adds tang, moisture, and herbs. Shredded lettuce and tomato go on after baking to keep them crisp and fresh.
Step‑by‑step instructions
Step 1: Preheat and prep
Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment for easier cleanup.
Slice the sub rolls in half lengthwise. You can slice them all the way through or leave a hinge along one side so they stay attached and easier to handle. Spread a thin layer of butter on the cut sides of each roll to encourage browning and flavor.
Step 2: Layer the meats and cheese
Arrange the bottom halves of the rolls on the baking sheet, cut side up. Layer the meats evenly over each roll: first salami, then pepperoni, then ham or capicola. Try to distribute the slices so every bite gets a mix of meats.
Lay a slice of provolone over the meats on each sub. Sprinkle the shredded mozzarella over the top, letting some cheese fall around the edges and between the layers for maximum melt.
Step 3: Season and bake
Sprinkle the sandwiches with dried oregano and a little black pepper. Add salt lightly, if at all, since the meats and cheeses are already salty.
Place the sandwiches (still open‑faced) on the baking sheet and bake in the preheated oven for about 10–12 minutes, or until the cheese is melted and bubbly and the edges of the rolls are lightly toasted. If you want a more browned, crisp top, you can switch the oven to broil for the last 1–2 minutes—watching closely so they don’t burn.
Step 4: Add dressing and fresh toppings
Remove the baking sheet from the oven. While the sandwiches are still hot, drizzle the melted cheese and meats on each sub with Italian dressing or a light stream of olive oil. This adds tanginess and moisture that mimics a deli Italian grinder.
Top each sub with shredded lettuce and sliced tomato (if using). Add a small pinch of salt and pepper over the tomato to bring out its flavor.
Step 5: Close, slice, and serve
Place the top halves of the rolls over the fillings, gently press down to help everything stick together, and transfer each sandwich to a cutting board. Slice in half if desired and serve warm while the cheese is still melty.