The Italian Sub Done Right
Salami, ham, provolone, pepperoncini, red onion, and Italian dressing layered on a hoagie roll. No cooking, no heating, no compromise — just a properly built sandwich that beats most of what you'd order delivered.
Ingredients
Meat & Protein
- 4 oz Genoa salami sliced thin
- 4 oz deli ham sliced thin
- 0.5 cup pepperoncini sliced
Pantry & Canned Goods
- 2 hoagie rolls
- 3 tbsp Italian dressing store-bought
- 1 tsp red wine vinegar
Dairy
- 4 oz provolone cheese sliced
Produce
- 0.5 red onion sliced thin
- 1 cup iceberg lettuce shredded
- 1 Roma tomato sliced thin
Seasonings & Spices
- 0.5 tsp dried oregano
- 0.25 tsp black pepper
Instructions
- Mix the Italian dressing, red wine vinegar, oregano, and black pepper in a small bowl. Set aside.
- Split the hoagie rolls and layer the provolone on the bottom half first, then the salami, then the ham. Layering meat over cheese keeps the bread from getting soggy.
- Add the pepperoncini and red onion over the meat.
- Toss the shredded lettuce and tomato slices with about half the dressing. Pile onto the sandwich.
- Drizzle the remaining dressing directly onto the top half of the roll. Press the sandwich together firmly, slice in half, and serve immediately.
Notes
The layering order matters — cheese on the bottom acts as a moisture barrier between the bread and the meat.
Get your deli meat sliced thin, not thick. Thin slices layer better and the ratio of meat to bread stays right.
Pepperoncini are non-negotiable here. They're what separates an Italian sub from a ham sandwich.
If you're not eating immediately, keep the dressed lettuce separate and add it right before serving.
Tried this recipe?Let us know how it was!