Two long sub loaves make four sandwiches. The meats and cheese go into the oven on the open bread, and everything fresh goes on after it comes out.
The red layer is a chopped roasted red pepper relish spread straight onto the warm bread, and the greens are whole arugula leaves rather than a dressed shredded salad.
Why This Recipe Works
- Baking the sandwiches open-faced lets the heat reach the provolone directly, so it melts over the meats in 8 to 10 minutes.
- Brushing the cut sides with olive oil first keeps the bread from drying out while the cheese melts.
- Adding the relish, onion and arugula after baking keeps the leaves whole and peppery instead of wilted.
- Italian seasoning on the outside of the crust gives the loaf its speckled top.
Hot Layers, Then Cold Layers
The build is split by the oven: the first layers bake, the rest go on the warm bread.
The loaf
Two Italian sub loaves, each cut in half and split, cut sides brushed lightly with olive oil.
The meats
Ham, Genoa salami and capicola layered on the bottom halves.
The provolone
Eight slices over the meats, then into a 400°F oven open-faced for 8 to 10 minutes.
The relish
Roasted red pepper relish spread over the warm bread straight out of the oven.
The onion and arugula
Very thin red onion, then whole arugula leaves on top.
Italian seasoning over the crust, the tops closed, and each sandwich cut and served warm.
How to Make It
Oven to 400°F, cut sides brushed with oil
Heat the oven to 400°F. Split the loaves and brush the cut sides lightly with olive oil.
Ham, salami, capicola and provolone, baked open
Layer the ham, salami, capicola and provolone on the bottom halves. Bake open-faced for 8 to 10 minutes, until hot and the cheese has melted.
Relish, red onion and whole arugula added warm
Spread the roasted red pepper relish over the warm bread, then add the red onion and whole arugula leaves.
Seasoned crust, closed, cut and served
Sprinkle the crust with Italian seasoning, close the sandwiches, cut them and serve warm.
Ingredient Notes
- Ham, Genoa salami and capicola
- Four ounces of each, all ready-to-eat deli meats. Keep them in the refrigerator until you assemble.
- Roasted red pepper relish
- A third of a cup, chopped, spread on after the bake so it stays bright.
- Baby arugula
- Two cups of whole leaves. They are not chopped or dressed.
Success Tips
- Fold the deli slices loosely instead of laying them flat; the heat gets between the folds.
- Pull the tray as soon as the provolone melts so the bottom crust does not harden.
- Slice the red onion as thinly as you can so it sits flat under the arugula.
Serving Ideas
Cut each half-loaf sandwich in two and serve warm on a platter, with the red relish and arugula showing at the cut edge.
Frequently Asked Questions
Can I use shredded lettuce?
This sandwich uses whole baby arugula added after baking. Shredded lettuce would make a different sandwich.
Why does the relish go on after baking?
Spreading it on the warm bread keeps it fresh-tasting and stops it soaking into the loaf in the oven.
Do the deli meats need cooking?
They are ready-to-eat, so the bake is to heat the sandwich through and fully melt the cheese. Keep the meats refrigerated until assembly.
