The first time I made these Hot & Cheesy Baked Italian Subs, the aroma that filled my kitchen was nothing short of magical. As the garlic and herbs melded with the sizzling meats and bubbling cheese in the oven, it felt like I’d bottled the essence of a beloved Italian deli. This recipe is my ultimate answer to craving something deeply comforting, wildly flavorful, and incredibly fun to share. It’s more than a sandwich; it’s a warm, gooey, perfectly toasted experience that you’re going to fall in love with.
Ingredients
- 4 sub rolls or Italian rolls
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- Pinch of black pepper
- 4-6 ounces thinly sliced hard salami
- 4-6 ounces thinly sliced pepperoni
- 4-6 ounces thinly sliced capicola or soppressata
- 4-6 ounces thinly sliced provolone cheese
- 4-6 ounces thinly sliced mozzarella cheese
- Optional toppings: Shredded lettuce, sliced tomatoes, sliced red onions, banana peppers or pepperoncini
Now, let’s talk about these ingredients because they are the soul of this sandwich. First, the oil and herb mix: don’t skip the garlic powder here. I’ve tried using fresh minced garlic, and while it’s delicious, it can burn in the oven. The powder distributes evenly and toasts into the bread perfectly. For the meats, that trio of salami, pepperoni, and capicola is non-negotiable for me—it creates a symphony of spicy, savory, and slightly funky notes. If you can’t find capicola, soppressata or even a good ham works, but trust me, the capicola makes a huge difference. And for cheese, the combo of provolone for sharpness and mozzarella for meltiness is the dream team.
Equipment Needed
- Baking sheet
- Parchment paper or aluminum foil
- Small bowl
- Pastry brush or spoon
- Sharp serrated knife
- Cutting board
You don’t need anything fancy here, which is part of why I love this recipe. The parchment paper, however, is my golden rule. I made the mistake of skipping it once, thinking I could just grease the pan. The cheese that oozed out became a permanent, scrubbing-prayer-inducing fixture on my baking sheet. Parchment paper guarantees a stress-free cleanup. A good serrated knife is also crucial for slicing the rolls without squashing them—I learned that the hard way with a dull knife, resulting in a lopsided, torn mess. A simple spoon works if you don’t have a pastry brush for the oil, but the brush helps you get into every nook and cranny.
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