Best Toasted Italian Subs Recipes

ITALIAN SUB SANDWICH

Italian Sub Sandwich image

Made with fresh ingredients, spicy meats, and tangy cheeses piled high on a toasted sub roll they are great for a crowd.

Provided by Holly Nilsson

Categories Lunch

Time 15m

Number Of Ingredients 12

Ingredients

2 tablespoons mayonnaise (or to taste)
2 ounces provolone cheese
2 ounces ham
2 ounces mortadella
2 ounces Genoa salami
2 ounces capicollo
1 ½ cups romaine lettuce (shredded)
2 large tomatoes (thickly sliced)
½ small red onion (thinly sliced)
2 tablespoons Italian dressing
¼ cup pickled peppers (or banana peppers)
2 large sub rolls

Steps:

Open sub rolls and lightly toast if desired. Spread with mayonnaise.
Layer cheeses, meats, lettuce, onion and tomatoes on the rolls.
Drizzle with Italian vinaigrette and peppers.

Nutrition Facts : ServingSize 1 sub, Calories 833 kcal, Carbohydrate 46 g, Protein 42 g, Fat 55 g, SaturatedFat 18 g, Cholesterol 115 mg, Sodium 2877 mg, Fiber 4 g, Sugar 11 g

ITALIAN SUBS - RESTAURANT STYLE

Italian Subs - Restaurant Style image

This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza joint. You'll be glad you tried it!

Provided by John

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 8

Number Of Ingredients 16

Ingredients

1 head red leaf lettuce, rinsed and torn
2 medium fresh tomatoes, chopped
1 medium red onion, chopped
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 cloves garlic, chopped
1 teaspoon dried basil
¼ teaspoon red pepper flakes
1 pinch dried oregano
½ pound sliced Capacola sausage
½ pound thinly sliced Genoa salami
¼ pound thinly sliced prosciutto
½ pound sliced provolone cheese
4 submarine rolls, split
1 cup dill pickle slices

Steps:

In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

Nutrition Facts : Calories 707.7 calories, Carbohydrate 40.4 g, Cholesterol 78.9 mg, Fat 47.3 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 16.5 g, Sodium 2083 mg, Sugar 4.5 g

ITALIAN SUBS

Italian Subs image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 large onion, thinly sliced
1 12-inch loaf soft Italian bread
5 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 pound deli-sliced provolone cheese
1/4 pound deli-sliced Genoa salami
1/4 pound deli-sliced boiled ham
1/4 pound deli-sliced mortadella
1/4 pound deli-sliced capicola
1/2 head iceberg lettuce, finely shredded
1/4 to 1/2 cup sliced pickled pepperoncini (optional)
3 plum tomatoes, thinly sliced
1 1/2 teaspoons dried oregano

Steps:

Soak the onion slices in a large bowl of cold water, 15 minutes.
Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.

TOASTED ITALIAN SUBS

Toasted Italian Subs image

Make and share this Toasted Italian Subs recipe from Food.com.

Provided by GingerlyJ

Categories Lunch/Snacks

Time 10m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb pepperoni
1 lb salami
1 lb mortadella
1 lb ham
1 lb provolone cheese
2 cups shredded lettuce
1 medium sliced tomatoes
2 cups banana pepper rings
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon oregano
4 hoagie rolls

Steps:

In a small bowl, combine mayonnaise, sour cream, lemon juice, garlic powder and oregano; mix well.
Spread garlic mayo thickly on buns.
pile on meats and cheese and top with banana peppers.
toast under broiler for 3-5 minutes with oven door cracked watching closely.
top with lettuce and tomato.

Nutrition Facts : Calories 2133.2, Fat 158.4, SaturatedFat 65.4, Cholesterol 422, Sodium 7836.8, Carbohydrate 51.4, Fiber 4.1, Sugar 8.4, Protein 120.9

BAKED ITALIAN SUB SANDWICHES

Baked Italian Sub Sandwiches image

Make and share this Baked Italian Sub Sandwiches recipe from Food.com.

Provided by knightgoddess

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 hoagie rolls, split
1/2 cup Italian dressing
1/2 lb sliced deli roast beef
1/2 lb sliced deli turkey
1/2 lb sliced deli ham
1/2 lb sliced monterey jack pepper cheese or 1/2 lb provolone cheese
1 large tomatoes, thinly sliced
1/2 medium onion, thinly sliced

Steps:

Preheat oven to 350 degrees.
Brush the cut sides of the rolls with Italian Dressing.
Layer the bottom halves with Meats, Cheeses, Onion and Tomato.
Replace Hoagie tops.
Wrap each sandwich in foil, tightly.
Bake 12-15 minutes or until cheese is melted.
Remove foil and serve.

Nutrition Facts : Calories 522.6, Fat 25.2, SaturatedFat 10, Cholesterol 94.2, Sodium 2083.4, Carbohydrate 39.7, Fiber 2.5, Sugar 5.5, Protein 33.5

EASY ITALIAN GRILLED SANDWICHES

Easy Italian Grilled Sandwiches image

Assemble this muffuletta-inspired pressed sandwich late-morning, then wrap it in foil and put it under a heavy skillet for at least an hour to let the flavors meld. After a spell on the grill or in the oven to melt the cheese, simply cut and pass the panini around the table.

Provided by Shira Bocar

Categories Food & Cooking Lunch Recipes Sandwich Recipes

Time 1h55m

Number Of Ingredients 9

Ingredients

1 loaf ciabatta (1 pound)
Extra-virgin olive oil, for brushing
1/2 cup olive tapenade
4 ounces sliced provolone
8 ounces low-moisture mozzarella (such as Polly-O), thinly sliced
1 cup thinly sliced roasted red peppers
1 jar (12 ounces) marinated artichoke hearts, drained and chopped
4 ounces thinly sliced spicy salami
2 cups baby arugula

Steps:

Preheat oven to 375°F. Split bread horizontally; scoop out soft interior and reserve for croutons or breadcrumbs (see cook's note). Brush inside of each bread half with oil. Bake, cut-side up, until toasted, about 7 minutes. Let cool completely. Spread tapenade on bottom half of bread; add provolone and mozzarella. Top with peppers, artichokes, and salami. Scatter top with arugula. Top with other bread half; press to sandwich.
Wrap tightly with foil. Place a heavy skillet on top; weigh down with canned goods. Refrigerate at least 1 hour and up to 8 hours.
Preheat a grill to medium, or oven to 375°F. Transfer wrapped sandwich to grill and cover (or transfer to oven); cook, flipping once, until cheese begins to melt and bread is crisp, about 20 minutes. Remove foil, slice, and serve.