Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 12-inch Italian or hoagie roll
- 12 slices pepperoni (about 40 g)
- 10 slices Genoa salami (about 55 g)
- 6 slices deli ham (about 85 g)
- 4 slices provolone cheese (about 80 g)
- 1½ cups shredded iceberg lettuce (about 75 g)
- 8 tomato slices (from 1 medium tomato)
- 1/4 cup thinly sliced red onion (30 g)
- 1/3 cup banana pepper rings, drained (45 g)
- Oil-and-Vinegar Seasoning: 1 tbsp extra-virgin olive oil + 1 tbsp red wine vinegar + 1/2 tsp dried oregano + 1/4 tsp kosher salt + 1/4 tsp black pepper
Do This
- 1. Heat oven or toaster oven to 450°F (232°C). Split roll lengthwise, leaving a 1/2-inch hinge.
- 2. Whisk oil, vinegar, oregano, salt, and pepper.
- 3. Layer meats on bottom half (pepperoni, salami, ham), slightly folded; top with provolone.
- 4. Toast open-faced on a baking sheet 3–5 minutes until cheese melts; broil 30–60 seconds for extra browning if desired.
- 5. Pile on lettuce, tomatoes, red onion, and banana peppers; drizzle 2–3 teaspoons of seasoning over the veggies.
- 6. Close, press gently, slice in half, and serve warm.
Why You’ll Love This Recipe
- Classic deli flavors with a toasty, melty finish that tastes just like your favorite shop-made sub.
- Quick and easy: from pantry to plate in 15 minutes.
- Customizable: dial the heat with banana peppers or add your favorite extras.
- Make-it-better-at-home quality with fresher produce and a balanced oil-and-vinegar drizzle.
Grocery List
- Produce: Iceberg lettuce, tomato, red onion, banana pepper rings
- Dairy: Provolone cheese
- Pantry: Italian or hoagie roll, pepperoni, Genoa salami, deli ham, extra-virgin olive oil, red wine vinegar, dried oregano, kosher salt, black pepper
Full Ingredients
For the Footlong Sub
- 1 12-inch Italian or hoagie roll
- 12 slices pepperoni (about 40 g)
- 10 slices Genoa salami (about 55 g)
- 6 slices deli ham (about 85 g)
- 4 slices provolone cheese (about 80 g)
- 1½ cups shredded iceberg lettuce (about 75 g)
- 8 slices tomato (from 1 medium, about 120 g)
- 1/4 cup thinly sliced red onion (30 g)
- 1/3 cup banana pepper rings, drained (45 g)
Oil-and-Vinegar Seasoning
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: pinch of sugar and/or 1/8 teaspoon crushed red pepper flakes
Optional Add-Ons
- 2 teaspoons grated Parmesan
- Black olives, sliced, to taste
- Mustard or mayonnaise, to taste (not traditional for this build)
Step-by-Step Instructions
Step 1: Preheat and prep the roll
Heat your oven or toaster oven to 450°F (232°C). Place a rack in the upper-middle position. Split the 12-inch roll lengthwise, keeping a 1/2-inch hinge so it opens like a book. If the bread is very thick, pinch or tear out a little of the soft interior to make room for fillings (about 1/2 cup of crumb). Set the roll open-faced on a baking sheet.
Step 2: Make the oil-and-vinegar seasoning
In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust: add a pinch of sugar for roundness or crushed red pepper for heat. Set aside.
Step 3: Layer the meats and cheese
On the bottom side of the roll, shingle the pepperoni in slightly overlapping rows, followed by the salami. Fold the ham slices in loose pleats to add volume and place them on top. Lay 4 slices of provolone over the meats to cover edge to edge. Leave the top side of the roll bare for now.
Step 4: Toast until melty
Place the sandwich open-faced on the baking sheet and toast for 3–5 minutes, until the provolone is melted and the edges of the roll are lightly golden. For extra browning, switch to broil and toast 30–60 seconds, watching closely to prevent scorching.
Step 5: Pile on the veggies and season
Remove from the oven. On the top side of the roll, add 1½ cups shredded iceberg, then arrange tomato slices, red onion, and banana pepper rings. Drizzle 2–3 teaspoons of the oil-and-vinegar seasoning over the vegetables (not directly on the bread) so everything stays crisp and flavorful.
Step 6: Close, press, and serve
Close the sandwich, press gently with your palms to compact slightly, and let it sit for 1 minute so the heat softens the veggies just a touch. Slice into halves or thirds on a slight diagonal and serve immediately while warm and toasty.
Pro Tips
- Fold the ham into loose pleats to create deli-style height and prevent a flat sandwich.
- Drizzle the oil-and-vinegar over the produce, not the bread, to avoid sogginess.
- Pat banana pepper rings dry with a paper towel for a clean, non-watery bite.
- Lightly hollowing the roll makes room for fillings and keeps the sub easy to handle.
- For sharper flavor, add a final pinch of dried oregano over the tomatoes just before closing.
Variations
- Spicy Italian: Skip the ham and double the pepperoni and salami; add crushed red pepper to the seasoning.
- Garlic-Herb Toast: Brush the cut sides of the roll with 1 teaspoon olive oil mixed with a pinch of garlic powder and dried basil before toasting.
- Deli Deluxe: Add sliced black olives and a light sprinkle of Parmesan for a briny, savory boost.
Storage & Make-Ahead
For best results, assemble and toast just before serving. You can shred lettuce, slice onion and tomato, and mix the seasoning up to 1 day ahead; store veggies in separate airtight containers (lettuce in a lined container to stay dry). Leftover assembled sandwich will soften in the fridge; if needed, wrap tightly and refrigerate up to 12 hours, then re-crisp the cut surfaces briefly under the broiler before adding fresh lettuce and tomatoes.
Nutrition (per serving)
Approximate for 1/2 footlong: 630 calories; 31 g protein; 49 g carbohydrates; 31 g fat; 12 g saturated fat; 4 g fiber; 1,600 mg sodium. Values will vary with brand of meats, cheese, bread, and amount of seasoning used.
