The Classic Italian Sub


Today we are talking about the classic Italian sub. An Italian sub is all about the ingredients. You are going to need the right kinds of bread, olive oil, vinegar, spices, meat, cheese and veggies. Read on for insight into what makes the Italian sub different from the rest.

Click to Read our Blog on How To Make a Sub: The Basics


  • servings

  • Cals


  • 1 Loaf of Italian Bread
  • 1/4 lb - Thinly Sliced Ham
  • 1/4 lb - Thinly Sliced Genoa Salami
  • 1/4 lb - Thinly Sliced Capocollo Ham
  • 1/4 lb - Thinly Sliced Provolone Cheese
  • Crunchy Iceberg lettuce
  • 1 Fresh local tomatoes, Sliced
  • 1 Onion, Sliced
  • Pepperoncini peppers
  • Extra Virgin Olive Oil
  • Red Wine Vinegar or Balsamic Vinegar
  • Salt and Pepper
  • Oregano



    First of all, slice your bread open, revealing its soft, supple interior. Make sure the rest of your ingredients are sliced as thinly as possible. A wonderful extra step to up the quality of your onions is to soak them in cold water. This softens them — again for that melty quality – and takes a bit of the oniony bite away.

    Drizzle some Olive Oil and Vinegar over your sub, to give it that vital acidic bite. Let those soak a little, then sprinkle a little dried oregano. There is no need for salt and pepper. The spice and salt from the cured meat is enough, and it’s best not to combat with their flavor!

    Now it’s just a matter of layering your meats, cheese and veggies on the bread. Do as much or as little of each meat as you want. Make sure you drain and pat your onions dry so they don’t make the bread soggy with water. Rather than laying each layer flat, create little curls or waves with each layer. This promotes small springy pockets of air in the sub that’ll improve the dining experience.

    Finish the layers with another drizzle of oil and vinegar and sprinkle a little more oregano on top. That’s it! Your excellent Italian sub is complete! Some foodies may drizzle oil on top of the bread once it’s done, but that is optional.

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