I’ll never forget the first time I pulled a tray of these Baked Italian Sub Sandwiches out of my oven. It was a chaotic Sunday, the kind where everyone’s hungry but no one can agree on what to eat. I had some deli meats and rolls hanging around, and I thought, “What if I just… bake the whole thing?” The moment that savory, garlicky, cheesy aroma started to fill my kitchen, I knew I was onto something. The cheese was bubbling, the edges of the rolls were turning golden and crisp, and my family materialized in the kitchen, drawn by the smell. That first messy, delicious bite—warm, melded, and utterly satisfying—turned a simple idea into our go-to comfort meal. It’s not just a sandwich; it’s an experience, a feel-good dinner that brings everyone to the table.
Why You’ll Love This Recipe
You are going to love this recipe because it solves the ultimate weeknight dinner dilemma: it feels indulgent and special, but it comes together with almost zero effort. It takes the classic, cold Italian sub and transforms it into a warm, cohesive, flavor-packed masterpiece. The baking process works a kind of magic, melding all the individual ingredients into one incredible bite. If you’re looking for a crowd-pleaser that requires minimal prep but delivers maximum “wow,” this is absolutely it.
Ingredients
- 4 hinged hoagie rolls (or sub rolls, about 6-8 inches long)
- 8 ounces sliced deli ham
- 8 ounces sliced Genoa salami
- 8 ounces sliced provolone cheese
- 1/2 cup sliced banana peppers
- 1/2 cup thinly sliced red onion
- 1 large tomato, thinly sliced
- 2 cups shredded iceberg or romaine lettuce
- 1/2 cup mayonnaise
- 2 tablespoons softened butter
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
Let’s talk ingredients for a second, because a few choices here make all the difference. First, the rolls: get the hinged ones if you can. It makes assembly and eating so much easier. For the meats, I ask the deli counter to slice my ham and salami on the thicker side (#2 setting)—it holds up better to baking. And please, don’t skip the banana peppers. Their tangy, spicy punch cuts through the richness and is non-negotiable in my book. I’ve tried it without, and the sandwich feels flat. That garlic-herb butter we’ll make? It’s the secret to the irresistible, crispy exterior. Trust me on this.(See the next page below to continue…)