A recipe for a Baked Italian Sub Recipe has that special advantage of being both an easy meal and something a bit out of the ordinary. Warm, crusty bread filled with layers of meats, melty cheese and tangy Italian dressing makes for a simple weeknight dinner or a leisurely weekend lunch. It is also a great way to use up the leftover cold cuts, cheeses and vegetables that are sitting in your refrigerator.

In this version, the bread is lightly toasted in the oven. This makes for a crunchiness outside, but it will still have a bit of give inside. Salami, ham and pepperoni are topped with provolone or mozzarella, before onion slices, green pepper and tomato add their respective flavours. One quick oil and dressing drizzle later, and everything comes together nicely. It’s all there: precise yet wide-ranging traditional tastes from an Italian sub.

With the help of this recipe for baked Italian Sub, the best part is how versatile it is. You can exchange meats for your favourite cheese, or go without the flavoured oil so you have a conventional but simple meal. Make one big loaf and cut it up to fit on your platter–no cross-hatched biscuits required, thank you. Or assemble smaller rolls for unfolding at an individual table. Either way, as people come to grab their piece of bread hot and oozing cheese from the oven, it will be gone.

What Makes a Baked Italian Sub Recipe So Delicious

What sets an Italian sub apart is this magnificent single-serving food. Although the sub is baked, the cheese softens, the meat edges crisp, and everything melds together nicely, too. You end up with a sandwich that tastes richer and more satisfying than a regular cold cut. It’s simple to make, and you can add on whatever extras you like, so it suits your taste to perfection. It hardly takes any effort at all and makes a quick and filling meal for those on the go.

Tips & Tricks for Perfect

The first step towards making the perfect baked Italian sub is to choose the right bread. A crusty Italian roll or hoagie roll holds its shape well when heated and keeps the sandwich from becoming a soggy mess. Lightly toasting the bread before assembling adds strength and gives each bite a crisp, satisfying texture.

Layering is also key. Adding a slice of cheese at the bottom acts as a barrier between the bread and all the moisture. Meats like salami, ham and pepperoni are laid out in even layers, then come vegetables such as onions, capsicum and tomatoes. Finishing up with one more lid on the cheese means everything melts together in an easy layer and locks all the bakes securely inside.

Seasoning is what really gives a baked Italian sub its flavour. Just a light drizzle of Italian dressing, olive oil or vinegar and a pinch of oregano or garlic powder (or chilli flakes) will set off the taste without overwhelming your sandwich. Baking the sub wrapped loosely in foil lets it warm through evenly, then opening at the top ensures that perfect golden hue. Once out of the oven, let it rest for a few minutes so all those yummy melty bits settle down before you try to cut into slices.