Best 10 Crusty Italian Sub Supreme Recipes

ITALIAN SUBS

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.

SUPER ITALIAN SUB

Steps:

• Cut bread in half lengthwise; hollow out top and bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). , In a small bowl, combine oil, vinegar, garlic, oregano and pepper; brush on cut sides of bread. On the bottom half, layer half of the meats, cheeses and green pepper. Repeat layers. Replace bread top. Wrap tightly; refrigerate for up to 24 hours. Cut into 12 slices to serve.

CREAMY ITALIAN SUB SANDWICH

Steps:

• Mix mayo and dressing. Toss lettuce with half the mayo mixture.
• Spread rolls with remaining mayo mixture.
• Fill with turkey, Singles, lettuce mixture, onions, peppers and tomatoes.

SHEET-PAN ITALIAN SUB DINNER

Steps:

• Heat the oven to 450 degrees. Coarsely chop the garlic, then add the dried oregano and 2 teaspoons salt on top of the garlic and chop together until it forms a paste. Transfer to a bowl, then stir in the vinegar and olive oil.
• Pour half the dressing into a large bowl, then add the chickpeas, salami, red onion, radicchio, tomatoes and pepperoncini. Mix gently to coat in the dressing, trying not to break up the radicchio and red onions, then spread evenly on a baking sheet. Roast, tossing halfway through, until the red onions and chickpeas are golden, 15 to 20 minutes.
• Season the ricotta with salt and pepper. Serve the roasted mixture with crusty bread, with a dollop of ricotta and extra vinaigrette, or assemble into sandwiches.

ITALIAN SUBS - RESTAURANT STYLE

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.

ITALIAN HOAGIE SUPREMO (SUB OR GRINDER)

Steps:

• Slice the Italian bread lengthwise being careful not to cut completely through. Open the bread. Drizzle extra-virgin olive oil onto both halves of the bread.
• Evenly distribute and lay out the leaves of lettuce, Genoa Salami, Pepperoni, Prosciutto di Parma, Roast Beef, Pastrami, Capicola, Mortadella, Mozzarella Cheese, Provalone Cheese, Tomato, and Onion. Evenly spread the sliced and pitted Green Olives.
• Sprinkle with salt, freshly ground black pepper, and garlic powder to taste. Sprinkle with the grated Parmesan Cheese. If you like crushed red pepper flakes, sprinkle with the flakes. Drizzle with Extra-Virgin Olive Oil again. Close the bread and cut in half crosswise to make 2 hoagies.

SIMPLE ITALIAN SUBS

Steps:

• Cut bread in half horizontally; set top aside. Place three slices of cheese on bottom half; layer with ham and tomato. , In a small bowl, combine oil, vinegar, basil, pepper and rosemary; drizzle over tomato. Top with remaining cheese. , Broil 4 in. from the heat for 2-3 minutes or until cheese is melted. Replace bread top. Cut into four pieces; serve immediately.

ITALIAN DELI SUBMARINE SANDWICH

Steps:

• Slice the loaf of bread in half lengthwise,.
• Spread both sides with mayo or salad dressing.
• Layer the bottom half of bread starting with sliced tomatoes, then prosciutto, then salami, then cheddar slices, then ham, then provolone cheese slices, then sliced dill pickles.
• Top with shredded lettuce then sprinkle with black pepper.
• Top with the pickled peppers.
• Spoon the Italian vinaigrette over the filling.
• Cover with the other top half of bread.
• Press down firmly with your hand.
• Slice as desired.

ITALIAN HERO SANDWICH

Steps:

• Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.
• Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.
• Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.

EASY SUPER ITALIAN SUB

Steps:

• Spread bottom half of bread with MIRACLE WHIP.
• Fill with all remaining ingredients except Italian dressing.
• Drizzle with Italian dressing. Cut in half.