There is nothing quite as satisfying as pulling a hot, bubbly baked italian sub out of the oven after a long day. This toasted sandwich combines layers of savory meats and melted cheese with a cool, crunchy salad for the ultimate comfort food experience.

My love for this recipe started years ago during family game nights when we needed something substantial to feed a crowd. We used to order out, but the sandwiches always arrived lukewarm and slightly soggy.

I decided to take matters into my own hands and recreate that deli-style magic right in my own kitchen. The secret, I discovered, was in the temperature contrast.

You have the hot, toasted bread and molten cheese on one side, and the crisp, zesty “grinder” salad on the other. It was a revelation that changed our Friday night menu forever.

Making this baked italian sub became a ritual for us, allowing everyone to customize their sections of the loaf. It brings people together in the kitchen as the smell of garlic butter wafts through the air.

I also love that it feels like a complete meal all wrapped up in a crusty loaf of bread. It is hearty enough for dinner but casual enough for a weekend lunch.

If you are planning a full meal, this savory sandwich pairs beautifully with a sweet finish. I often follow it up with a slice of my favorite key lime pound cake recipe for the perfect tart and sweet balance.

Once you try making this at home, you will realize how easy it is to elevate simple cold cuts into a gourmet experience. It truly is the best way to enjoy a classic sub.

Why you’ll love this Ultimate Baked Italian Sub

Incredible texture contrast: You get the crunch of toasted garlic bread, the gooey stretch of melted provolone, and the crisp snap of fresh iceberg lettuce in every single bite.
Feeds a crowd easily: Instead of making individual sandwiches, you prepare one giant loaf that can be sliced into six generous portions, making dinner prep a breeze.
Customizable ingredients: While this recipe calls for beef beef beef salami and turkey turkey turkey pepperoni, you can easily swap in roast beef or chicken breast to suit your family’s preferences.
Restaurant quality at home: The technique of baking the meats and cheese before adding the cold salad mimics the best sub shops, giving you a professional result in your own kitchen.
Budget-friendly feast: Using standard deli meats and a loaf of Italian bread allows you to create a massive, filling meal for a fraction of the cost of takeout.
Perfect for any baked italian sub lover: This recipe hits all the right notes of savory, salty, tangy, and creamy that you crave in a high-quality sandwich.

Ingredients

1 large loaf soft Italian bread or French bread
4 tbsp butter, melted
1 tsp garlic powder
8 oz sliced provolone cheese
6 oz beef beef beef salami, thinly sliced
6 oz turkey turkey turkey pepperoni
8 oz smoked turkey breast, thinly sliced
1/2 cup mayonnaise
2 cups iceberg lettuce, shredded finely
1 large tomato, thinly sliced
1/2 red onion, very thinly sliced
1/2 cup banana peppers or mild pepper rings
3 tbsp extra virgin olive oil
2 tbsp white vinegar
1 tbsp dried oregano
1/2 tsp salt
1/2 tsp black pepper

Directions

Step 1

Begin by preheating your oven to 400°F (200°C) to ensure it is nice and hot for the bread. Take your large loaf of Italian or French bread and slice it open lengthwise.

Step 2

Try to keep the back of the bread attached so it opens like a hinge or a book. Lay the bread open-faced on a large baking sheet lined with parchment paper for easy cleanup.

Step 3

In a small bowl, whisk together the melted butter and the garlic powder until well combined. Using a pastry brush, generously coat the cut sides of the bread with this aromatic mixture.

Step 4

Place the empty, buttered bread into the preheated oven. Bake it for 3 to 5 minutes, just until the surface is lightly toasted and golden.

Step 5

Remove the bread from the oven carefully. On the bottom half of the loaf, begin layering your meats, starting with the beef beef beef salami, followed by the smoked turkey breast, and finally the turkey turkey turkey pepperoni.

Step 6

Arrange the slices of provolone cheese over the top of the meats, ensuring they cover the surface evenly to lock everything in. This cheese layer is crucial for holding the sandwich together.

Step 7

Return the open sub to the oven and bake for another 8 to 10 minutes. You want the cheese to be completely melted and bubbly, and the meats to be heated through.

Step 8

While the sandwich is baking, prepare the grinder salad topping. In a medium mixing bowl, whisk together the mayonnaise, extra virgin olive oil, white vinegar, dried oregano, salt, and black pepper.

Step 9

Add the finely shredded iceberg lettuce, thinly sliced red onions, and banana peppers to the bowl with the dressing. Toss everything together until the vegetables are evenly coated in the creamy mixture.

Step 10

Remove the hot sub from the oven and immediately layer the thinly sliced tomatoes on top of the melted cheese. This slightly warms the tomatoes without cooking them.

Step 11

Pile the dressed lettuce mixture generously over the tomatoes. Close the top half of the bread over the filling and press down gently to compact the layers.

Step 12

Use a serrated bread knife to slice the loaf into 6 individual portions. Serve the sandwich immediately while the bread is warm and the salad is cool.

Variations, pairings, and serving ideas

Variations

You can easily switch up the flavor profile by using different types of cheese. While provolone offers a classic melt, sliced mozzarella adds a wonderful stretch and mild flavor that pairs well with the beef beef beef salami. For a sharper kick, try using slices of pepper jack cheese, which adds a subtle heat that complements the turkey turkey turkey pepperoni beautifully.

If you prefer a different protein base, roast beef is an excellent substitute for the smoked turkey. The rich flavor of roast beef stands up well against the zesty dressing and garlic butter. Alternatively, thinly sliced rotisserie chicken breast can be used for a lighter version of this baked italian sub that still feels indulgent.

For those who love extra heat, consider adding sliced jalapeños or hot cherry peppers into the salad mix instead of mild banana peppers. You can also mix a teaspoon of red pepper flakes into the mayonnaise dressing. This adds a spicy punch that cuts through the richness of the meats and cheese.

Pairings

This substantial sandwich goes perfectly with a side of kettle-cooked potato chips. The extra crunch of a sea salt or vinegar chip complements the soft bread and creamy dressing. It is a classic lunch combination that never goes out of style and adds a satisfying texture to the meal.

A warm bowl of soup is another fantastic partner for this sub, especially during colder months. A tomato basil soup or a vegetable minestrone works particularly well. The acidity of the tomato broth helps balance the richness of the meats and mayonnaise in the sandwich.

If you want to keep things lighter, serve this sub alongside a fresh cucumber and tomato salad. The simple vinaigrette on the side salad echoes the flavors inside the sandwich without being heavy. Roasted vegetables like zucchini or eggplant also make for a wonderful, healthy side dish.

Serving ideas

When serving this for a party, place the whole uncut loaf on a long wooden serving board for a dramatic presentation. Slice it table-side so guests can see the beautiful layers and steam rising from the bread. This communal style of eating encourages conversation and makes the meal feel special.

For a game day spread, wrap individual portions in parchment paper or foil sheets. This makes the sandwiches easy to grab and eat while watching TV. It also helps hold the generous filling inside the bread as people move around the room.

You can also serve this “open-faced” for a knife-and-fork dinner. Simply skip the step of closing the sandwich and serve the bottom half loaded with meat and cheese, topped with the salad. This version can be easier to eat and allows for an even larger pile of that delicious grinder salad.

Storage and make-ahead tips

Storage

Leftovers of this sandwich can be tricky because the dressing will eventually make the bread soggy. If you have already assembled the entire sandwich, it is best eaten within an hour or two. However, if you wrap leftovers tightly in foil, they can be stored in the refrigerator for up to 24 hours.

To reheat a refrigerated sandwich that already has lettuce on it, use a toaster oven on low heat. The lettuce will wilt, but the bread will crisp up again. It won’t be exactly the same as fresh, but it is still a tasty warm lunch.

Freezing is not recommended for the assembled sandwich due to the fresh vegetables and mayonnaise. However, you can freeze the loaf of bread with just the meat and cheese baked onto it. Wrap it tightly in plastic wrap and foil, then thaw and reheat before adding fresh salad toppings.

Make-ahead

To prep this meal ahead of time, you can mix the dressing in a small jar and store it in the fridge for up to 3 days. Slice your onions, tomatoes, and lettuce and keep them in separate airtight containers. This keeps the vegetables crisp and ready to go.

You can also assemble the bread, meats, and cheese on the baking sheet and cover it with plastic wrap in the fridge. When you are ready to eat, simply remove the plastic and bake as directed. This is a great strategy for busy weeknights when you want dinner on the table fast.

If you are packing this for a picnic, keep the salad mixture in a separate container from the baked sandwich. Bring the dressing in a small jar and toss the salad right before serving. This ensures your baked italian sub remains crunchy and delicious rather than soggy.

Common mistakes when making Ultimate Baked Italian Sub

Dressing the salad too early: If you mix the lettuce with the dressing too far in advance, the salt will draw moisture out of the vegetables, resulting in a watery salad that makes the bread soggy.
Overbaking the bread: The bread goes into the oven twice, so be careful not to toast it too darkly during the first garlic butter stage, or it may burn during the second melt stage.
Using tough bread: Avoid using extremely hard or dense artisan loaves; you want a soft Italian or French loaf that crisps on the outside but remains pillowy inside so it is easy to bite through.
Skipping the garlic butter: The garlic butter layer creates a barrier that helps prevent the bread from absorbing grease from the meats, while adding essential flavor.
Overloading the sandwich: While it is tempting to pile on ingredients, adding too much meat can make the sandwich difficult to close and eat without making a mess.

Final notes

Making this sandwich at home is a fun and rewarding way to bring the deli experience to your family table. The combination of hot, savory meats and cold, crisp vegetables creates a flavor explosion that is hard to beat. It is a recipe that looks impressive but requires very little actual cooking skill.

Don’t be afraid to experiment with the ratios of vinegar and oregano in the dressing to suit your taste. The “grinder” salad is the star of the show, so making it exactly how you like it is key. A little extra splash of vinegar can add a wonderful brightness that cuts through the rich cheese.

I hope this recipe becomes a staple in your home just as it has in mine. Whether it is for a casual dinner, a game day party, or a picnic, this toasted sub is sure to satisfy everyone. Enjoy every crunchy, cheesy bite!

Ultimate Baked Italian Sub Recipe

Why you’ll love this Ultimate Baked Italian Sub

Ingredients

Directions

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Variations, pairings, and serving ideas

Variations

Pairings

Serving ideas

Storage and make-ahead tips

Storage

Make-ahead

Common mistakes when making Ultimate Baked Italian Sub

Final notes

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Ultimate Baked Italian Sub

Ingredients

Instructions

Notes

Nutrition

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