Pro tips and easy variations
Brushing the tops of the rolls with garlic butter before baking is the secret to turning these into next‑level subs. Mix melted butter with a pinch of garlic powder (and even a little Italian seasoning or grated Parmesan) and brush over the tops of the rolls before they go into the oven.
If you prefer a softer, steamier roll with less crunch, you can loosely tent the sandwiches with foil while they bake, or wrap each sandwich in foil individually. For maximum crispness, bake them open‑faced and uncovered as written.
Simple variations:
- Add banana peppers, pepperoncini, roasted red peppers, or thinly sliced red onion either before or after baking for more bite and color.
- Use an Italian cheese blend or swap some mozzarella for Fontina or Asiago for a different melty flavor profile.
- Swap ham for turkey or add mortadella, soppressata, or prosciutto to customize the meat stack.
- Spread a thin layer of mayonnaise, garlic aioli, or pesto on the rolls before layering the meats for extra richness.
Storage, reheating, and make‑ahead
These subs are best fresh, but leftovers still reheat well with a little care.
- Refrigerator: Wrap leftover sandwiches tightly in foil and refrigerate for up to 2 days. If possible, add lettuce and tomato fresh after reheating so they don’t get too wilted.
- Reheating: Reheat wrapped in foil at 350°F (175°C) for about 10–15 minutes, or until the cheese is melted and the sandwich is hot throughout. Open the foil for the last couple of minutes if you want to re‑crisp the bread.
- Make‑ahead: Assemble the subs with butter, meats, and cheese, then wrap and refrigerate for a few hours. Bake just before serving and finish with dressing, lettuce, and tomato so the bread stays crisp.
FAQ
Can I use different bread?
Yes. Any sturdy sandwich roll, hoagie bun, or small baguette will work as long as it can hold up to baking and the weight of the fillings. Avoid very soft, fluffy rolls that may get soggy.
Can I turn this into sliders?
You can adapt the recipe to Hawaiian rolls or slider buns: slice the slab horizontally, layer meats and cheese, bake, then add lettuce, tomato, and dressing before slicing into individual sliders.
Do I have to use Italian dressing?
No. Olive oil plus a sprinkle of Italian seasoning or dried oregano works well, or you can use a vinaigrette you like. The dressing adds tang and moisture, but the subs are still tasty without it.