Fifteen ingredients and half an hour, with ten minutes of it in the oven.
Only half of this sandwich is baked. The rolls, meats and provolone go in hot; the lettuce, tomato, onion and carrot are added cold once the tray is out.
Half of This Sandwich Never Sees the Oven
A baked sub with fresh lettuce in it is really two sandwiches assembled in sequence. The steps split them: meats and cheese at 400°F, then the salad and dressing after the tray comes out.
In the oven - 7 to 10 minutes at 400°F
- Split, not severed
4 CRUSTY SUB ROLLS SPLIT WITHOUT CUTTING ALL THE WAY THROUGH. The hinge is what holds the filling while the bread crisps.
- Layered and baked
8 oz SLICED SALAMI, 8 oz SLICED HAM, 6 oz SLICED CAPICOLA and 8 oz SLICED PROVOLONE LAYERED INSIDE THE ROLLS and BAKED UNTIL THE BREAD IS CRISP AND THE CHEESE IS MELTED.
On the counter - cold throughout
- Whisked while the subs bake
1/3 cup MAYONNAISE, 2 tbsp RED-WINE VINEGAR, 1 tbsp OLIVE OIL, 1/2 tsp DRIED OREGANO, 1/4 tsp GARLIC POWDER and BLACK PEPPER into A CREAMY ITALIAN-STYLE DRESSING.
- Kept cold until assembly
2 cups SHREDDED LETTUCE, 2 medium SLICED TOMATOES, 1/3 THINLY SLICED RED ONION and 1/2 cup SHREDDED CARROT. Keep the cut tomato cold until assembly; the carrot is the component the title does not name.
Assembled in that order
AFTER BAKING, the lettuce, tomato, red onion and carrot are ADDED, then DRIZZLED WITH THE CREAMY DRESSING, CLOSED and SERVED IMMEDIATELY. Italian in the name describes the style of sandwich, not a claim to tradition.
How to Make It
Oven at 400°F, rolls split but not cut through
Heat the oven to 400°F. Split the sub rolls without cutting all the way through.
Meats and provolone layered in, baked until melted
Layer the salami, ham, capicola and provolone inside the rolls. Bake 7 to 10 minutes, until the bread is crisp and the cheese is melted.
Dressing whisked from mayonnaise, vinegar, oil and herbs
Whisk the mayonnaise, red-wine vinegar, olive oil, oregano, garlic powder and black pepper into a creamy Italian-style dressing.
Lettuce, tomato, onion and carrot added after baking
After baking, add the shredded lettuce, tomato, red onion and shredded carrot.
Dressing drizzled, subs closed and served at once
Drizzle with the creamy dressing, close the subs and serve immediately.
Why This Recipe Works
- Splitting the rolls without cutting through keeps the filling in place as they bake.
- Layering the provolone over the meats shields them and melts down into the bread.
- Ten minutes at 400F crisps the crust before the interior dries out.
- Adding the salad after baking keeps the lettuce crisp and the tomato cold.
- A mayonnaise and vinegar dressing carries the oregano through the whole sandwich.
Ingredient Notes
- Salami, ham and capicola
- Eight, eight and six ounces, sliced. They are folded rather than laid flat.
- Sliced provolone
- Eight ounces. It melts over the meats and holds them together in the roll.
- Shredded carrot
- Half a cup. It is visible in the photograph even though the title never mentions it.
- Mayonnaise and red-wine vinegar
- A third of a cup with two tablespoons, whisked with oil, oregano and garlic powder.
Success Tips
- Leave a hinge when you split the rolls so they hold their shape in the oven.
- Fold the slices of meat rather than laying them flat, for height in the finished sub.
- Dress the sandwich at the last moment, or the lettuce softens before it reaches the table.
Serving Ideas
Four toasted subs, each holding folded salami, ham and capicola under melted provolone with shredded lettuce, tomato slices, red onion, shredded carrot and a creamy dressing.
Frequently Asked Questions
Do the vegetables go in before baking?
No. The meats and provolone are baked, then the lettuce, tomato, onion and carrot go in cold afterwards.
Which meats and cheese are these?
Salami, ham and capicola, with sliced provolone.
Is there anything to watch with deli meats?
Keep them refrigerated until you build the sandwich. Anyone at higher risk should heat deli meats until steaming.
